High Protein Pizza Hot Pockets (Print Version)

Nutritious handheld pockets with cheese and sauce in protein-rich dough

# Components:

→ 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 - 8 tablespoons pizza sauce
08 - 8 slices low-fat mozzarella cheese

# Method:

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. Stir thoroughly to incorporate.
03 - Add Greek yogurt to dry ingredients and mix with spatula until shaggy dough forms.
04 - Transfer dough to floured surface and knead for 2-3 minutes until smooth and elastic consistency achieved.
05 - Divide dough into 8 equal pieces. Roll each piece into 6-inch oval shape.
06 - Place 1 tablespoon pizza sauce and 1 slice cheese on one half of each oval, maintaining ½-inch border from edge.
07 - Fold dough over filling to create pocket. Crimp edges with fork, applying water if necessary for proper sealing.
08 - Transfer sealed pockets to prepared baking tray, spacing evenly for consistent heat circulation.
09 - Bake for 18-20 minutes until exterior achieves golden brown color and crisp texture.
10 - Allow pockets to cool for 5 minutes to set filling and prevent burns when handling.

# Expert Advice:

01 -
  • You get that nostalgic frozen hot pocket experience but with ingredients you can actually pronounce
  • Each pocket packs 25 grams of protein while somehow still tasting like an indulgent snack
  • The dough comes together in under five minutes and bakes up surprisingly golden and crisp
02 -
  • Use full-fat Greek yogurt if your dough feels too dry and crumbly to work with
  • Sealing edges with water makes a surprisingly huge difference in preventing leaks during baking
  • These freeze beautifully and reheat in a toaster oven for the same crispy texture
03 -
  • If the dough feels sticky when kneading, lightly flour your hands instead of adding more flour to the dough
  • Room temperature yogurt incorporates much more easily than cold yogurt straight from the fridge
Return