Save Enjoy guilt-free, high-protein pizza hot pockets that wrap melty cheese and zesty pizza sauce in a nutritious, easy-to-make dough. These portable pockets are perfect for meal prep, quick lunches, or satisfying snacks when you want all the flavor of pizza with a healthy twist.
Save The secret to these pockets lies in the simple dough made from Greek yogurt and flour, providing a boost of protein and a tender texture. Whether you are following a specific diet or just looking for a better-for-you snack, these pockets are easy to assemble and bake to golden perfection in under an hour.
Ingredients
- For the Dough:
- 1 cup (245 g) low-fat Greek yogurt (or blended low-fat cottage cheese)
- 1 cup (120 g) all-purpose flour (low carb: 3/4 cup almond flour + 1/4 cup coconut flour)
- 1 tbsp baking powder
- 1 tbsp Italian seasoning
- 1 tsp garlic powder (or 2 cloves fresh garlic, minced)
- 1 tsp salt
- For the Filling:
- 120 g (8 tbsp) pizza sauce (about 15 g per pocket)
- 160 g (8 slices) low-fat mozzarella cheese (about 20 g per pocket)
Instructions
- Step 1
- Preheat oven to 375°F (190°C). Line a baking tray with parchment paper.
- Step 2
- In a large mixing bowl, combine flour, baking powder, Italian seasoning, garlic powder, and salt. Stir to mix.
- Step 3
- Add the Greek yogurt and mix with a spatula until a shaggy dough forms.
- Step 4
- Transfer dough to a floured surface. Knead for 2-3 minutes until smooth and elastic.
- Step 5
- Divide dough into 8 equal pieces. Roll each piece into an oval about 6 inches long.
- Step 6
- Place 1 tbsp (15 g) pizza sauce and 1 slice (20 g) cheese on one half of each oval, leaving a ½-inch border.
- Step 7
- Fold dough over filling to form a pocket. Seal edges with a fork, using a bit of water if needed.
- Step 8
- Place pockets on prepared baking tray.
- Step 9
- Bake for 18-20 minutes, or until golden brown and crisp.
- Step 10
- Allow to cool for 5 minutes before serving.
Zusatztipps für die Zubereitung
For extra flavor, brush the tops of the pockets with olive oil and sprinkle with more Italian seasoning before baking. Ensure the Greek yogurt is thick; if the dough feels too sticky, add a light dusting of flour to your hands and the rolling surface to make the pieces easier to shape.
Varianten und Anpassungen
Feel free to add cooked lean ground turkey, chicken, or plant-based protein for a meatier filling. You can swap mozzarella for vegan cheese to make these dairy-free, or follow the almond and coconut flour substitution for a lower-carb version of the crust.
Serviervorschläge
Pair these hot pockets with a fresh green salad for a balanced meal or serve them with a side of extra warm pizza sauce for dipping. These also freeze exceptionally well; simply reheat them in the oven or toaster oven to maintain the crispness of the herb-flecked crust.
Save With 25g of protein and just 200 calories per pocket, these High Protein Pizza Hot Pockets are a delicious, functional alternative to store-bought frozen options. Enjoy them fresh from the oven for the ultimate melty cheese experience.
Recipe FAQ
- → Can I freeze these for later?
Yes, these freeze exceptionally well. Allow to cool completely, then store in freezer bags 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.
- → What flour works best for the dough?
All-purpose flour creates the most reliable texture, but you can substitute almond and coconut flour blends for lower carbohydrates. The gluten helps the dough stay elastic and prevents cracking during folding.
- → How do I prevent the filling from leaking?
Leave a ½-inch border around the edges when adding filling, and seal thoroughly with fork tines dipped in water. Don't overfill—staying within the recommended tablespoon amounts keeps pockets secure during baking.
- → Can I make these dairy-free?
Absolutely. Use non-dairy Greek yogurt alternative and vegan mozzarella shreds. The dough texture remains similar, though you may need to adjust flour slightly if using plant-based yogurt with different moisture content.
- → What other fillings work well?
Try cooked lean ground turkey with marinara, spinach and feta, or buffalo chicken with shredded cheese. Just ensure any meat fillings are fully cooked before adding, and keep moisture content moderate to prevent sogginess.
- → Why does my dough feel sticky?
Different yogurt brands vary in thickness. If dough is too sticky, gradually add more flour 1 tablespoon at a time until manageable. Conversely, if too dry, add water 1 teaspoon at a time until smooth.