High Protein Pizza Hot Pockets (Printable Version)

Guilt-free hot pockets with melty cheese and zesty sauce in nutritious dough. Ideal for meal prep and satisfying 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

# Steps:

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 a bit of water if needed for better adhesion.
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 -
  • Each pocket packs 25 grams of protein while tasting like the comfort food you grew up on
  • The dough comes together in literally five minutes with ingredients you probably have right now
  • Make eight at once and freeze them for those days when cooking feels impossible
02 -
  • The dough will feel sticky and almost wrong when you first start kneading, but it smooths out with persistence
  • Sealing edges with a dampened fork creates that classic crimped look and prevents cheese explosions
  • Letting them cool for at least 5 minutes prevents the molten lava cheese situation nobody wants
03 -
  • Room temperature yogurt incorporates more easily into the flour than cold straight from the fridge
  • If your dough feels too sticky, work in flour one teaspoon at a time rather than dumping it all at once
Return