High Protein Pizza Hot Pockets

I stumbled upon this recipe during a desperate midnight craving for something pizza adjacent but with protein stats that wouldn't derail my fitness goals. The dough came together so quickly I actually laughed out loud in my kitchen. Now these hot pockets have become my go-to for those busy weekdays when meal prep needs to happen fast and taste like something I actually want to eat.

Last week I made a double batch for my sister who is always skeptical of healthy versions of comfort food. She took one bite and immediately asked for the recipe. Watching her face light up when she realized these were actually good for her was the moment I knew this recipe needed to be shared with everyone who misses grab-and-go comfort food.

Ingredients

• 1 cup low-fat Greek yogurt: This creates the protein base and replaces traditional dough ingredients with something that actually helps you hit your daily protein goals
• 1 cup all-purpose flour: Use this for the classic texture but you can absolutely use the almond and coconut flour blend mentioned for lower carbs
• 1 tbsp baking powder: Essential for that pocket puff you want in the final bake
• 1 tbsp Italian seasoning: Dried herbs work perfectly here and infuse the entire dough with pizza flavor
• 1 tsp garlic powder: Fresh garlic works too but powder distributes more evenly throughout every bite
• 1 tsp salt: Don't skip this even with the salty filling since dough needs its own seasoning
• 120 g pizza sauce: Measure precisely so you don't end up with soggy pockets that burst during baking
• 160 g low-fat cheese: Fat-free mozzarella melts beautifully and keeps the protein count high without adding unnecessary calories

Instructions

Keep air fryer baskets clean while cooking wings, vegetables, and snacks with easy nonstick cleanup.

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Preheat and prep your station:

Get your oven to 375°F and line that baking tray with parchment paper now so you're not scrambling later

whisk the dry ingredients together:

Combine the flour baking powder Italian seasoning garlic powder and salt in a large bowl until everything is evenly distributed

Form the dough:

Add the Greek yogurt and mix until you get that shaggy dough texture then turn it onto a floured surface and knead for 2-3 minutes

Divide and roll:

Split the dough into 8 equal pieces and roll each into an oval shape about 6 inches long keeping them relatively uniform

Fill strategically:

Spoon 15 g of sauce onto one half of each oval leaving a half-inch border then add 20 g of cheese on top

Seal completely:

Fold the dough over your filling press the edges together firmly and crimp with a fork using water if needed to help them stick

Bake to golden perfection:

Place on your prepared tray and bake for 18-20 minutes until you see that beautiful golden brown color

Let them rest:

Cool for 5 minutes because the cheese inside will be lava hot and you'll burn your mouth if you don't wait

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These have saved me so many times when I need something portable between meetings or after the gym. I love that I can grab two pockets and actually feel satisfied instead of reaching for something processed from the convenience store. My freezer is always stocked with a batch now.

Make Ahead Storage

I learned quickly that these freeze beautifully and reheat in the microwave in just a minute or two. Wrap individual pockets tightly and they'll last in the freezer for up to three months without losing any texture or flavor.

Filling Variations

Sometimes I'll add diced cooked chicken turkey pepperoni or even vegetables like spinach and mushrooms. Just remember that any extra moisture from vegetables needs to be cooked out first or you'll end up with soggy pockets that disappoint.

Serving Suggestions

These pair perfectly with a simple side salad or some steamed vegetables to round out the meal. I also love dipping them in extra marinara sauce because who doesn't love more pizza flavor.

• Let pockets cool completely before freezing to prevent ice crystals from forming inside
• Use a pizza cutter to divide dough if you want faster prep than rolling individual pieces
• Brush the tops with a little egg wash for extra golden color if you're serving these to guests

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Hope these become a staple in your kitchen like they have in mine. There's something so satisfying about eating food that tastes indulgent while knowing it's actually nourishing your body.

Kitchen Tips & Answers

→ How long do these keep in the fridge?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven for best results, maintaining that crispy exterior and warm, melty interior.

→ Can I freeze these for later?

Absolutely. Freeze individually wrapped pockets for up to 3 months. Thaw overnight in the refrigerator and reheat at 375°F for 10-12 minutes until heated through and crispy.

→ What makes the dough high in protein?

The Greek yogurt base provides approximately 20g of protein per cup, while the additional cheese filling contributes more protein. This combination creates a protein-rich dough without requiring special protein powders or supplements.

→ Can I make these low-carb?

Yes. Substitute the all-purpose flour with a blend of almond flour and coconut flour as noted in the ingredients. This alternative reduces carbohydrates while maintaining the soft texture and delicious flavor.

→ What other fillings work well?

Try adding diced cooked chicken, lean turkey pepperoni, sautéed vegetables, or plant-based protein crumbles. Just keep portions moderate to maintain the structural integrity and ensure proper sealing.

→ Why use Greek yogurt instead of traditional dough ingredients?

Greek yogurt creates a tender, pliable dough with significantly more protein than traditional flour-and-water doughs. It also adds subtle tanginess that complements the savory pizza filling beautifully.