High Protein Pizza Hot Pockets
These high-protein pizza hot pockets are a quick, guilt-free snack or meal option, made with Greek yogurt and pantry staples, perfect for busy weeknights or lunchboxes.
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 for maximum rise.
- 1 tbsp Italian seasoning Feel free to customize with 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 your oven to 400°F (200°C) if baking and line a baking sheet with parchment.
- In a medium bowl, whisk together flour, baking powder, Italian seasoning, garlic powder, and salt.
- Stir the Greek yogurt into the dry mix until a shaggy dough forms. Add flour 1 tablespoon at a time if too sticky.
- Turn dough onto a lightly floured surface and knead 6–8 times until combined.
- Divide the dough into 4 equal pieces for large pockets or 6–8 for smaller snacks. Flatten into 4–5 inch (10–12 cm) discs.
Filling and Sealing
- Spoon approximately 15 g of pizza sauce onto half of each disc, leaving a 1/2-inch border.
- Sprinkle approximately 20 g of low-fat cheese over the sauce.
- Fold the disc over to enclose the filling and press the edges firmly. Crimp with a fork to seal.
Cooking
- For baking: Place pockets on the lined sheet and bake for 12–15 minutes until golden brown.
- For skillet: Heat a non-stick skillet over medium and cook 3–4 minutes per side with a light spray of oil.
- For air frying: Cook for 8–10 minutes at 375°F (190°C), flipping halfway through.
- Let cool for 3–5 minutes before cutting so the filling sets.
Notes
Serve warm with extra marinara for dipping or pair with a salad. Refrigerate leftovers for up to 3 days, or freeze for up to 3 months.