Save to Pinterest The first time I made these, my roommate walked in thinking I'd ordered takeout. The smell was exactly like those frozen pizza pockets we lived on in college, but somehow better. I watched through the oven door as they puffed up and turned golden, already planning how many I could realistically eat in one sitting. When I bit into that first one, with the cheese still molten and the dough perfectly crisp, I knew this recipe was staying in my regular rotation forever. Now they are my go-to when I want something comforting but do not want to derail my fitness goals.
Last month I brought a batch to a friend who just had a baby. Her husband texted me that night asking for the recipe because they had eaten the entire dozen between them in two days. There is something so satisfying about watching people enjoy food that is both nourishing and genuinely delicious. I have started keeping a stash in my freezer for those evenings when cooking feels impossible but takeout is not in the budget.
Ingredients
- 1 cup low-fat Greek yogurt: This creates the softest, most tender dough while packing a serious protein punch. I have tried regular yogurt and the texture just does not compare.
- 1 cup all-purpose flour: The foundation that gives these pockets their structure. For a low-carb version, use almond flour mixed with a bit of coconut flour.
- 1 tbsp baking powder: This helps the dough puff up beautifully in the oven so you get that light, airy texture instead of something dense and heavy.
- 1 tbsp Italian seasoning: Dried herbs transform the dough from plain to flavorful. Use whatever blend you love, or make your own mix of oregano, basil, and thyme.
- 1 tsp garlic powder: Because garlic makes everything better. Fresh garlic works too but powder distributes more evenly throughout the dough.
- 1 tsp salt: Essential for bringing out all the flavors and balancing the sweetness of the yogurt.
- 120 g pizza sauce: Divide this evenly so each pocket gets saucy without becoming soggy. Homemade sauce is fantastic but a good jarred version works perfectly.
- 160 g low-fat mozzarella cheese: One slice per pocket gives you that perfect cheese pull in every bite. Fat-free mozzarella works if you are watching calories closely.
Instructions
- Preheat your oven:
- Get it to 375°F and line a baking sheet with parchment paper so nothing sticks and cleanup is effortless.
- Mix the dry ingredients:
- Combine flour, baking powder, Italian seasoning, garlic powder, and salt in a large bowl. Whisk them together thoroughly so everything is evenly distributed.
- Form the dough:
- Add the Greek yogurt and stir with a spatula until it comes together into a shaggy, slightly sticky ball. It will look messy at first but keep mixing.
- Knead until smooth:
- Turn the dough onto a floured surface and knead for 2 to 3 minutes. You will feel it transform from tacky and rough to smooth and elastic.
- Divide and roll:
- Cut the dough into 8 equal pieces and roll each into an oval about 6 inches long. Do not worry about making them perfect circles, oval shapes fold easier.
- Add the filling:
- Place a tablespoon of sauce and a slice of cheese on one half of each oval, leaving a small border around the edges so nothing leaks out.
- Seal the pockets:
- Fold the dough over and press the edges together with a fork. Dip the fork in water if the dough is not sticking to itself.
- Bake to golden perfection:
- Arrange on your prepared baking sheet and bake for 18 to 20 minutes until they are beautifully browned and crisp to the touch.
- Let them rest:
- Wait 5 minutes before biting into these. The filling stays incredibly hot and you do not want to burn your tongue on that first bite.
Save to Pinterest My sister claimed she did not like protein recipes until I made these for her during a visit. She took a skeptical bite, eyes went wide, and immediately asked how many she could take home for her lunch the next week. Now she texts me updates every time she tries a new filling variation, and those messages are some of my favorite conversations.
Make Them Your Own
I have discovered that the filling possibilities are endless once you have the basic dough down. My current obsession involves adding cooked lean ground turkey with extra pizza sauce for a heartier version. Sometimes I throw in some diced bell peppers or spinach when I want to sneak in vegetables without anyone noticing.
Freezing Instructions
These reheat so well from frozen that I always double the batch and stash half in the freezer. Let them cool completely, wrap individually in plastic wrap, and store in a freezer bag for up to three months. A quick 10-minute reheat in the oven or toaster oven makes them taste freshly baked.
Serving Suggestions
While these are satisfying on their own, I love serving them alongside a crisp green salad with a simple vinaigrette. The freshness of the vegetables balances the warm, cheesy pockets perfectly. Sometimes I cut them in half and serve as appetizers when friends come over for game night.
- Brush the tops with olive oil before baking for extra golden color and a subtle richness
- Sprinkle everything bagel seasoning on top after brushing with oil for a fun flavor twist
- Experiment with different cheeses like provolone or a sharp cheddar for variety
Save to Pinterest There is something deeply satisfying about making a homemade version of the convenience foods we grew up loving, especially when they actually nourish our bodies. I hope these become a staple in your kitchen like they have in mine.
Recipe FAQ
- → What makes the dough protein-rich?
Greek yogurt forms the base of this dough, providing approximately 20 grams of protein per cup. Combined with the protein in flour and mozzarella cheese, each pocket delivers 25 grams total protein.
- → Can I make these gluten-free?
Yes. Substitute the all-purpose flour with a 1:1 gluten-free flour blend, or use the low-carb variation of 3/4 cup almond flour plus 1/4 cup coconut flour mentioned in the ingredients.
- → How should I store leftovers?
These freeze exceptionally well. Once completely cooled, place in a freezer-safe bag or container for up to 3 months. Reheat in a 350°F oven for 10-12 minutes or use a toaster oven until heated through and crisp.
- → Can I add other fillings?
Absolutely. Consider adding cooked lean ground turkey, pepperoni, diced bell peppers, mushrooms, or spinach. Just keep portions moderate to maintain the pocket structure and prevent soggy centers.
- → Why is there no yeast in the dough?
Baking powder provides the lift here, eliminating the need for proofing time. This creates a quicker, more biscuit-like texture that works perfectly for handheld pockets and keeps total preparation under 15 minutes.
- → What can I use instead of Greek yogurt?
Blended low-fat cottage cheese works as a direct substitute and actually increases protein content slightly. For dairy-free options, try a plant-based yogurt alternative, though texture may vary.