High Protein Pizza Hot Pockets (Printable)

Soft dough pockets with melty cheese and pizza sauce, packed with 25g protein each.

# What You'll Need:

→ Dough

01 - 1 cup low-fat Greek yogurt
02 - 1 cup all-purpose flour
03 - 1 tablespoon baking powder
04 - 1 tablespoon Italian seasoning
05 - 1 teaspoon garlic powder
06 - 1 teaspoon salt

→ Filling

07 - 120 g pizza sauce (approximately 8 tablespoons)
08 - 160 g low-fat mozzarella cheese (approximately 1.5 cups shredded)

# How to Make It:

01 - Preheat oven to 375°F and line a baking tray with parchment paper.
02 - Combine flour, baking powder, Italian seasoning, garlic powder, and salt in a large mixing bowl.
03 - Add Greek yogurt to dry ingredients and mix until a shaggy dough forms.
04 - Turn dough onto a lightly floured surface and knead for 2-3 minutes until smooth and elastic.
05 - Divide dough into 8 equal pieces. Roll each piece into an oval approximately 6 inches long.
06 - Spoon 15 g (about 1 tablespoon) pizza sauce and 20 g cheese onto one half of each oval, leaving a ½-inch border.
07 - Fold dough over filling and press edges to seal. Crimp edges with a fork, adding a touch of water if needed for better adhesion.
08 - Place pockets on prepared baking tray and bake for 18-20 minutes until golden brown and crispy.
09 - Let cool for 5 minutes before serving to allow filling to set.

# Expert Advice:

01 -
  • Each pocket delivers 25 grams of protein without that dry protein powder taste
  • The dough comes together in literally five minutes with zero yeast or waiting
  • You can freeze a batch and have legit homemade pizza snacks whenever hunger strikes
02 -
  • Overfilling is the number one mistake, so stick to the measurements or the sauce will escape
  • A little water brushed on the edges helps seal them tight
  • Let them cool at least 5 minutes or the cheese will burn your mouth
03 -
  • If the dough feels too sticky, sprinkle a little more flour
  • Use a pizza cutter to divide the dough quickly and evenly
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