High Protein Pizza Hot Pockets (Printer version)

Guilt-free pockets with melty cheese and zesty sauce in nutritious dough for quick meals.

# What You'll Need:

→ Dough

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

→ Filling

07 - 8 tbsp pizza sauce
08 - 8 slices low-fat mozzarella cheese

# Directions:

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. Stir to mix thoroughly.
03 - Add the Greek yogurt and mix with a spatula until a shaggy dough forms.
04 - Transfer dough to a 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 - Place 1 tbsp pizza sauce and 1 slice cheese on one half of each oval, leaving a ½-inch border.
07 - Fold dough over filling to form a pocket. Seal edges with a fork, using a bit of water if needed for proper sealing.
08 - Place pockets on prepared baking tray.
09 - Bake for 18-20 minutes, or until golden brown and crisp.
10 - Allow to cool for 5 minutes before serving.

# Expert Advice:

01 -
  • Each pocket packs 25 grams of protein but tastes like an indulgent comfort food
  • The dough comes together in minutes and bakes into something surprisingly close to real pizza crust
  • You can freeze a batch and have a hot homemade snack ready faster than delivery would arrive
02 -
  • The dough will feel sticky and unlikely at first, but keep kneading and it transforms into something smooth and workable
  • Sealing the edges tightly with water on your fingers prevents those unfortunate cheese explosions in the oven
  • These freeze beautifully and reheat in a toaster oven in about 10 minutes with nearly the same texture as fresh
03 -
  • Roll the dough on a sheet of parchment paper and use that to transfer filled pockets to your baking sheet without stretching or tearing
  • Room temperature ingredients combine more smoothly, so set out your yogurt about 20 minutes before you start mixing
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