Save to Pinterest The smell of these baking instantly takes me back to late nights during my marathon training phase when I needed something satisfying afterward that wouldn't undo all that work. I was skeptical about the two-ingredient dough trend until I actually tried it, and now my pantry is never without Greek yogurt. These have become my go-to when friends come over for casual weeknight dinners and everyone assumes I spent way more time on them than I actually did.
My teenage son walked into the kitchen while I was sealing the edges with a fork and asked if I was making empanadas. When I told him they were pizza pockets, his eyes lit up, and that was the moment I knew this recipe was staying in rotation forever. Now whenever his friends come over after practice, I double the batch because they disappear faster than I can bake them.
Ingredients
- Low-fat Greek yogurt: The secret to this doughs texture, use plain full-fat if you want a richer taste, but the low-fat version creates the perfect protein-to-calorie ratio
- All-purpose flour: Provides structure to the dough, though Ive successfully used whole wheat flour for a nuttier flavor and extra fiber
- Baking powder: Essential for the slight puff that makes these feel like real pastry rather than tough bread
- Italian seasoning: I keep a jar of homemade blend with extra oregano and basil specifically for these pockets
- Garlic powder: Fresh garlic works beautifully too, but the powder distributes evenly throughout the dough for consistent flavor
- Salt: Dont skip this, it balances the tang of the yogurt and brings all the flavors together
- Pizza sauce: Ive used everything from homemade simmered sauce to jarred marinara, and honestly the kids prefer their favorite brand
- Low-fat mozzarella: Part-skim melts beautifully without the grease that regular mozzarella produces during baking
Instructions
- Heat things up:
- Preheat your oven to 375°F and line a baking sheet with parchment paper to prevent sticking and make cleanup effortless
- Mix the dry base:
- Whisk together the flour, baking powder, Italian seasoning, garlic powder, and salt in a large bowl until everything is evenly distributed
- Bring dough together:
- Add the Greek yogurt and stir with a spatula until it forms a shaggy ball, then use your hands to gently bring it together
- Work the dough:
- Turn onto a lightly floured surface and knead for 2-3 minutes until smooth and elastic, dusting with more flour only if it sticks
- Divide and shape:
- Cut the dough into 8 equal pieces, roll each into an oval about 6 inches long, keeping the remaining pieces covered so they dont dry out
- Add the filling:
- Place 1 tablespoon of sauce and 1 slice of cheese on one half of each oval, leaving a half-inch border around the edges
- Seal the deal:
- Fold the dough over the filling and press the edges together with your fingers, then crimp tightly with a fork to ensure nothing escapes during baking
- Bake until golden:
- Arrange on your prepared baking sheet and bake for 18-20 minutes until theyre golden brown and crisp to the touch
- Let them rest:
- Wait 5 minutes before biting into them, as the cheese inside reaches molten temperatures that will surprise you
Save to Pinterest Last month my neighbor texted me at 9pm asking what smelled so good, and when I brought over a plate, she couldnt believe these werent from a bakery. Seeing her kids reach for seconds instead of asking whats in it was all the validation I needed that healthy food can still be the kind people actually get excited about.
Customizing Your Filling
The beauty of these pockets lies in how easily they adapt to whatever you have on hand. Ive added chopped spinach, diced peppers, even leftover roasted vegetables when I needed to use them up. The filling possibilities are endless as long as you keep the moisture in check so the bottom dough doesnt get soggy.
Make-Ahead Magic
Sundays have become my pocket prep day after discovering how much easier my weeks flow with these ready to grab. I bake a full batch, let them cool completely, then freeze them individually on a baking sheet before transferring to a storage bag. This prevents them from sticking together and lets me grab exactly what I need for quick lunches.
Dough Variations
While the original recipe uses all-purpose flour, Ive experimented with different combinations for various dietary needs. Almond flour creates a more tender crust that browns beautifully, while whole wheat adds a hearty nutrition boost. The key is adjusting the yogurt slightly to maintain that pliable texture that makes folding effortless.
- For extra flavor, brush the tops with egg wash and sprinkle with everything bagel seasoning before baking
- If youre dairy-free, coconut yogurt works but may need a tablespoon of water added to achieve the right consistency
- These can be air-fried at 375°F for 10-12 minutes if you prefer an even crispier exterior without heating up the oven
Save to Pinterest Theres something deeply satisfying about biting into these golden pockets and hearing that crisp snap followed by warm, cheesy filling. Theyve become my answer to everything from post-workout hunger to midnight cravings, proving that protein-packed food can still feel like an indulgent treat.
Recipe FAQs
- → Can I make the dough ahead of time?
Yes, prepare the dough up to 24 hours in advance and store it wrapped tightly in the refrigerator. Let it come to room temperature for 10 minutes before rolling and filling.
- → What other proteins work well in the filling?
Cooked ground turkey, chicken, or plant-based crumbles add extra protein. Pepperoni, ham, or crumbled sausage also work wonderfully for variety.
- → How should I store leftovers?
Keep cooled pockets in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individually wrapped pockets for up to 3 months.
- → Can I make these gluten-free?
Substitute all-purpose flour with a 1-to-1 gluten-free flour blend. The texture may vary slightly, but they'll still be delicious and hold together well.
- → What's the best way to reheat frozen pockets?
Reheat frozen pockets in a 350°F oven for 12-15 minutes until heated through, or use a toaster oven for 8-10 minutes. Avoid microwaving as the crust becomes soggy.
- → Can I use cottage cheese instead of Greek yogurt?
Blend cottage cheese until smooth before using it as a yogurt substitute. This actually increases protein content while maintaining the dough's texture and flavor.