High Protein Pizza Hot Pockets (Printer View)

Wholesome two-ingredient dough filled with pizza sauce and mozzarella for protein-packed handheld snacks.

# What you'll need:

→ Dough

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

→ Filling

07 - 8 tbsp pizza sauce
08 - 8 slices low-fat mozzarella cheese

# Method:

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 to mix thoroughly.
03 - Add 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 pizza sauce and 1 slice 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 water if needed for proper sealing.
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 Hot Pocket taste without the processed ingredients or mysterious meat filling
  • The dough comes together in minutes and bakes up surprisingly crisp and golden
  • Each pocket packs 25 grams of protein, making them genuinely satisfying as meals or snacks
02 -
  • Don't skip kneading the dough for those full 2 to 3 minutes, because that's what develops enough structure to hold your filling without tearing
  • Sealing edges with water creates a stronger bond than just pressing, preventing explosions in the oven and keeping all that cheese inside where it belongs
03 -
  • If your dough feels too sticky, work in another tablespoon of flour gradually until it's manageable but still soft
  • Use a pizza cutter to divide the dough into equal portions faster than weighing each piece individually
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