High Protein Pizza Hot Pockets (Printable)

Nutritious handheld pockets with melty cheese and zesty sauce in easy protein-rich dough.

# What You'll Need:

→ Dough

01 - 1 cup (245 g) low-fat Greek yogurt
02 - 1 cup (120 g) 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 (8 tablespoons) pizza sauce
08 - 160 g (8 slices) low-fat mozzarella cheese

# How to Make It:

01 - Preheat oven to 375°F and line a baking tray with parchment paper.
02 - In a large mixing bowl, combine flour, baking powder, Italian seasoning, garlic powder, and salt. Stir to mix thoroughly.
03 - Add Greek yogurt and mix with a spatula until a shaggy dough forms.
04 - Transfer dough to a 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 about 6 inches long.
06 - Place 1 tablespoon (15 g) pizza sauce and 1 slice (20 g) cheese on one half of each oval, leaving a ½-inch border.
07 - Fold dough over filling to form a pocket. Seal edges with a fork, using a bit of water if needed.
08 - Place pockets on prepared baking tray.
09 - Bake for 18-20 minutes, or until golden brown and crisp.
10 - Allow to cool for 5 minutes before serving.

# Expert Advice:

01 -
  • You get that nostalgic frozen hot pocket experience but with ingredients you can actually feel good about eating
  • The dough comes together in minutes with just two main ingredients you probably already have
  • Each pocket packs 25 grams of protein while still tasting like the comfort food you remember
02 -
  • The dough will feel sticky and weird at first but keep kneading and it will transform into something smooth and workable
  • Sealing edges with water really does matter—I learned this after watching cheese ooze out of my first few batches
03 -
  • Use a pizza cutter to divide the dough into 8 equal pieces—it is faster and more precise than trying to eyeball it
  • If the dough feels too sticky while rolling, flour your hands and the rolling pin generously rather than adding more flour to the dough
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