High Protein Pizza Hot Pockets (Printable Version)

Warm, cheesy handhelds with protein-rich yogurt dough and classic pizza flavors.

# What You'll Need:

→ 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 1 tbsp per pocket)
08 - 8 slices low-fat mozzarella cheese (or fat-free mozzarella for lighter option)

# How-To 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 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 -
  • You get all the nostalgic comfort of frozen pizza pockets but with 25 grams of protein per serving
  • The dough comes together in minutes with ingredients you probably already have in your kitchen
  • They freeze beautifully so you can meal prep a batch and have homemade snacks ready all week
02 -
  • The dough will feel incredibly sticky at first but keep kneading and it will smooth out. Adding too much flour makes the pockets tough.
  • Sealing the edges tightly with water is the secret to keeping all that cheesy goodness inside while they bake.
03 -
  • Use a pizza cutter to divide the dough into 8 equal pieces quickly and evenly
  • If the edges are not sealing well, brush them with a beaten egg instead of water
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