High Protein Pizza Hot Pockets (Print View)

Nutritious handheld pockets with melty cheese and zesty sauce in easy protein-packed dough

# Components:

→ For the Dough

01 - 1 cup low-fat Greek yogurt (or blended low-fat cottage cheese for extra protein)
02 - 1 cup all-purpose flour (for low carb: use 3/4 cup almond flour + 1/4 cup coconut flour)
03 - 1 tbsp baking powder
04 - 1 tbsp Italian seasoning (or your favorite dried herbs)
05 - 1 tsp garlic powder (or 2 cloves fresh garlic, minced)
06 - 1 tsp salt

→ For the Filling

07 - 8 tbsp pizza sauce (homemade or store-bought; about 15 g per pocket)
08 - 8 slices low-fat mozzarella cheese (or fat-free mozzarella for lighter option; 20 g per pocket)

# 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.
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 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 a bit of water if needed.
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 -
  • High Protein: Each pocket provides 25g of protein, making it a filling and macro-friendly choice.
  • Simple Ingredients: The dough uses a clever combination of Greek yogurt and flour for a soft, nutritious crust.
  • Customizable: Easily adapt the filling or dough to suit vegetarian, low-carb, or nut-free dietary needs.
02 -
  • Seal the Edges: Use a fork to firmly crimp the edges of the dough to prevent the mozzarella and sauce from leaking during the baking process.
  • Storage: Once cooled, these can be stored in the refrigerator for quick lunches or frozen for long-term snack prep.
  • Allergen Check: Always double-check ingredient labels for dairy and wheat allergens, especially when using alternative flours or cheese.
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