Save to Pinterest The first time I made these protein hot pockets, my husband actually thought I'd ordered takeout. He couldn't believe something with Greek yogurt in the dough could taste so legitimately pizza-like. Now they're a weekly staple in our meal prep rotation.
I started experimenting with high-protein versions of comfort foods during a fitness phase last year. These pockets saved me on countless busy weekdays when I needed something satisfying but didn't want to derail my nutrition goals.
Ingredients
- Low-fat Greek yogurt: This creates the magic dough structure while packing in protein, and you honestly can't taste it in the final product
- All-purpose flour: Forms the base, though I've had success with half almond flour for a lower-carb version
- Baking powder: Essential for getting that light, puffy texture instead of a dense hockey puck
- Italian seasoning and garlic powder: These herbs infuse the dough itself with flavor so every bite tastes like pizza
- Pizza sauce: Use about 15g per pocket, and keep it away from the edges to prevent soggy seams
- Low-fat mozzarella: 20g per pocket gives you that melty pull without the heavy grease of regular cheese
Instructions
- Prepare your oven and station:
- Preheat to 375°F and line a baking tray with parchment paper before you start mixing anything.
- Make the dough:
- Whisk together the flour, baking powder, Italian seasoning, garlic powder, and salt in a large bowl, then stir in the Greek yogurt until a shaggy dough forms.
- Knead until smooth:
- Turn the dough onto a lightly floured surface and knead for 2 to 3 minutes until it's elastic and no longer sticky.
- Divide and roll:
- Split the dough into 8 equal pieces, then roll each into an oval about 6 inches long.
- Add the filling:
- Spoon 15g of pizza sauce and 20g of cheese onto one half of each oval, leaving a half-inch border around the edges.
- Seal tightly:
- Fold the dough over the filling, press the edges together firmly, and crimp with a fork, dipping it in water if the dough isn't sticking.
- Bake to golden:
- Place the pockets on your prepared tray and bake for 18 to 20 minutes until they're beautifully browned and crispy.
- Let them rest:
- Cool for 5 minutes before biting into them, as the cheese inside will be molten hot.
Save to Pinterest My kids now request these for their school lunches, and I love that they're eating something homemade and protein-rich instead of processed snacks.
Freezing For Later
I always make a double batch and freeze half. After baking, let them cool completely, wrap individually in plastic, and freeze for up to three months. Reheat in the microwave for about a minute or in a 350°F oven for 10 minutes to restore that crispy exterior.
Customizing Your Filling
While the classic cheese and sauce version is hard to beat, I've added diced cooked chicken, spinach, or even pepperoni to different batches. Just keep the total filling amount the same so they still seal properly.
Serving Suggestions
These pockets are satisfying on their own, but I like to serve them with a simple side salad or some steamed vegetables to round out the meal. They also pair perfectly with a bowl of tomato soup for dipping.
- Try different cheese blends like sharp cheddar or provolone for variety
- Brush the tops with egg wash before baking for extra golden color
- Sprinkle some parmesan on the exterior during the last 5 minutes of baking
Save to Pinterest There's something incredibly satisfying about pulling a batch of these out of the oven, golden and piping hot, knowing they're as nourishing as they are delicious.
Recipe FAQs
- → Can I make these ahead of time?
Yes, these are perfect for meal prep. Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat in the oven or microwave until warmed through.
- → What flour works best for the dough?
All-purpose flour creates the best texture, but you can use half almond flour and half coconut flour for a lower-carb version. Whole-wheat flour adds extra fiber if preferred.
- → Can I add meat to the filling?
Absolutely. Diced cooked chicken, lean turkey pepperoni, or crumbled turkey bacon work wonderfully. Just keep portions moderate to maintain the protein-to-calorie ratio.
- → Why use Greek yogurt in the dough?
Greek yogurt replaces traditional fat sources like oil or butter while adding protein and moisture. It creates a tender, pliable dough that bakes up beautifully golden and crisp.
- → How do I prevent the filling from leaking?
Leave a ½-inch border around the edges, press firmly to seal, and crimp with a fork. Brush edges with water if needed to help them stick together. Don't overfill.
- → Are these freezer-friendly?
Yes, freeze individually wrapped pockets for up to 3 months. Thaw overnight in the refrigerator or reheat frozen at 350°F for 15-20 minutes until hot throughout.