High Protein Pizza Hot Pockets
These high-protein pizza hot pockets are a quick, handheld comfort food made with low-fat Greek yogurt dough, delivering delicious pizza flavor in under 20 minutes.
Ingredients
Dough Ingredients
- 1 cup Low-fat Greek Yogurt Can use blended low-fat cottage cheese for additional protein.
- 1 cup All-Purpose Flour For a low-carb option, use almond flour mixed with coconut flour.
- 1 tbsp Baking Powder Ensure freshness by checking its expiration date.
- 1 tbsp Italian Seasoning Feel free to customize with your favorite herbs.
- 1 tsp Garlic Powder Fresh minced garlic can be used for a bolder taste.
- 1 tsp Salt
Filling Ingredients
- 15 g Pizza Sauce Can use homemade or store-bought sauce.
- 20 g Low-fat Cheese Fat-free mozzarella can be used for a lighter option.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or use a silicone mat.
- In a mixing bowl, combine the low-fat Greek yogurt and flour. Stir until a shaggy dough forms.
- Add the baking powder, Italian seasoning, garlic powder, and salt. Mix briefly until just combined. The dough should be soft but not sticky; dust with a bit more flour if too wet.
- Lightly flour a work surface. Divide dough into 4 equal pieces for handheld pockets or 6 for smaller snacks.
- Flatten each piece into a 4–5 inch circle using your hands or a rolling pin. Keep them about 1/8–1/4 inch thick.
Assembly
- Spoon about 15 g pizza sauce onto one half of each circle and sprinkle 20 g low-fat cheese (split across pockets). Don’t overfill—leave a 1/2-inch border to seal.
- Fold the dough over the filling to make a half-moon. Press edges together firmly. Crimp with a fork or twist the edges to form a tight seal.
- Place pockets on the prepared baking sheet. Optional: brush with a little oil or an egg wash for a glossy finish. Sprinkle extra Italian seasoning on top if desired.
Baking
- Bake 12–15 minutes, until the pockets are golden and the dough is cooked through. If using a darker oven or sheet, check at 10 minutes to avoid over-browning.
- Let cool 3–5 minutes before serving. Ensure the internal temperature is 165°F (74°C).
Notes
For a dairy-free version, use a vegan yogurt and dairy-free cheese alternative. If using almond/coconut flour, add a binding egg or xanthan gum to prevent crumbliness.