High Protein Pizza Hot Pockets (Printer-Friendly)

Soft dough pockets with pizza sauce and melted cheese. Each serving packs 25g of protein for a satisfying, portable meal or snack.

# 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 - 120 g pizza sauce (approximately 8 tbsp)
08 - 160 g low-fat mozzarella cheese

# Method:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Combine flour, baking powder, Italian seasoning, garlic powder, and salt in a large mixing bowl.
03 - Add Greek yogurt to dry ingredients 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 approximately 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 and crimp with a fork, adding water if needed for proper adhesion.
08 - Place pockets on prepared baking sheet. Bake for 18–20 minutes until golden brown and crispy.
09 - Allow pockets to cool for 5 minutes before serving.

# Expert Suggestions:

01 -
  • You get that nostalgic frozen pizza pocket taste without the processed ingredients
  • The dough comes together in minutes with just two main ingredients
  • Each pocket packs 25 grams of protein while tasting like an indulgent treat
02 -
  • The dough starts sticky but becomes smooth after kneading so do not add too much flour
  • Sealing edges tightly prevents sauce from leaking during baking
  • Water helps the fork crimp seal better if dough seems dry
03 -
  • Room temperature yogurt mixes more easily into the flour
  • Roll dough on parchment paper to prevent sticking and make transfer easier
  • Let pockets cool 5 minutes before eating so the hot filling does not burn you
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