High Protein Pizza Hot Pockets (Print View)

Soft, protein-filled pockets with melty cheese and pizza sauce. Perfect for meal prep and quick snacks.

# Components:

→ Dough

01 - 1 cup low-fat Greek yogurt
02 - 1 cup all-purpose flour
03 - 1 tablespoon baking powder
04 - 1 tablespoon Italian seasoning
05 - 1 teaspoon garlic powder
06 - 1 teaspoon salt

→ Filling

07 - 120 g (approximately 1/2 cup) pizza sauce
08 - 160 g (approximately 1 1/3 cups) low-fat mozzarella cheese

# Method:

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.
03 - Add the Greek yogurt and mix until a shaggy dough forms.
04 - Turn dough onto a lightly 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 - Spoon 15 g pizza sauce and 20 g cheese onto one half of each oval, leaving a ½-inch border.
07 - Fold dough over filling. Press edges to seal; use a fork to crimp, adding a touch of water if needed.
08 - Place on prepared baking tray. Bake 18–20 minutes, until golden brown and crispy.
09 - Cool for 5 minutes before serving.

# Expert Advice:

01 -
  • Each pocket packs 25 grams of protein without the heavy, greasy feeling of traditional pizza pockets
  • The dough comes together in minutes with just two main ingredients, yet tastes like something from a bakery
  • They freeze beautifully, making them perfect for busy weekdays when you need something substantial fast
02 -
  • Overfilling is the number one mistake, causing leaks and soggy pockets—stick to the measured amounts
  • Seal edges thoroughly with water and crimp firmly, or you will have cheese explosions in your oven
  • Let them cool at least 5 minutes or the filling will burn your mouth immediately
03 -
  • If the dough feels too sticky, work in flour one tablespoon at a time until manageable
  • Cottage cheese blended until smooth can replace Greek yogurt for even higher protein
  • Freeze formed pockets unbaked and bake straight from frozen, adding 5 minutes to the time
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