High Protein Pizza Hot Pockets (Printer View)

Soft, flavorful dough filled with pizza sauce and melty cheese, delivering 25g protein per pocket. Ideal for meal prep, snacks, or quick lunches.

# What you'll need:

→ 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 - 120 g pizza sauce (8 portions of 15 g each)
08 - 160 g low-fat cheese (8 portions of 20 g each)

# 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.
03 - Add Greek yogurt and mix until a shaggy dough forms.
04 - Turn dough onto a lightly 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 - Spoon 15 g pizza sauce and 20 g cheese onto one half of each oval, leaving a ½-inch border.
07 - Fold dough over filling. Press edges to seal; use a fork to crimp, adding water if needed for adhesion.
08 - Place on prepared baking tray. Bake 18–20 minutes until golden brown and crispy.
09 - Cool for 5 minutes before serving.

# Expert Advice:

01 -
  • Each pocket delivers 25 grams of protein without any fake protein taste or weird textures
  • The two-ingredient dough magic makes these feel indulgent while staying completely on track with your macros
02 -
  • The dough will feel sticky at first but keep kneading and it will transform into something smooth and workable
  • Overfilling these pockets is the number one mistake people make so stick to the measurements even if it feels like too little filling
03 -
  • If your dough feels too wet add flour one tablespoon at a time until it becomes workable
  • Pressing the sealed edges with the back of a spoon before crimping creates an even tighter seal that won't leak during baking
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