High Protein Pizza Hot Pockets (Printable Version)

Wholesome pizza pockets packed with protein, featuring a Greek yogurt dough filled with melty mozzarella and zesty sauce.

# Components:

→ For the Dough

01 - 1 cup (245 g) low-fat Greek yogurt or blended low-fat cottage cheese
02 - 1 cup (120 g) all-purpose flour
03 - 1 tbsp baking powder
04 - 1 tbsp Italian seasoning or dried herbs
05 - 1 tsp garlic powder or 2 cloves fresh garlic, minced
06 - 1 tsp salt

→ For the Filling

07 - 120 g (8 tbsp) pizza sauce, about 15 g per pocket
08 - 160 g (8 slices) low-fat mozzarella cheese, about 20 g per pocket

# Directions:

01 - Preheat oven to 375°F. Line a baking tray with parchment paper.
02 - In a large mixing bowl, combine flour, baking powder, Italian seasoning, garlic powder, and salt. Stir until well mixed.
03 - Add the Greek yogurt and mix with a spatula until a shaggy dough forms.
04 - Transfer dough to a floured surface. 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 tbsp (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 to help edges stick.
08 - Place pockets on prepared baking tray, spacing evenly.
09 - Bake for 18-20 minutes, or until golden brown and crisp.
10 - Allow pockets to cool for 5 minutes before serving.

# Expert Tips:

01 -
  • Twenty-five grams of protein per pocket means you're actually fueled for hours, not just snacking on empty carbs
  • The dough comes together in under five minutes and doesn't require any rising time or fancy techniques
  • They freeze beautifully so you can batch cook Sunday and have grab-and-go lunches all week
02 -
  • The dough moisture level varies by brand of Greek yogurt, so add a sprinkle of flour if it's too sticky or a teaspoon of water if it's too dry
  • Sealing edges with water isn't optional if your dough feels dry, otherwise you'll watch your beautiful filling leak onto the baking sheet
  • These freeze perfectly wrapped individually and reheat in about 15 minutes at 350°F
03 -
  • Brush the tops with egg wash and sprinkle with extra seasoning or parmesan before baking for restaurant-quality appearance
  • Use a pizza cutter to divide the dough into 8 pieces if you want perfectly equal portions without measuring
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