High Protein Pizza Hot Pockets

The smell of these baking takes me back to late nights studying when I needed something substantial but didn't want to derail my fitness goals. I stumbled on the Greek yogurt dough trick completely by accident when I was out of eggs and needed a backup plan. Now my younger brother texts me every week asking if I've made a batch. The way the cheese pulls apart when you bite into that first pocket is pure comfort food magic.

Last winter my roommate came home from the gym starving and proceeded to eat three of these straight off the cooling rack. She stood there confessing she'd been skeptical about the yogurt dough concept but was now completely converted. That moment sealed it for me. These aren't just another protein hack. They're genuinely good food that happens to be good for you.

Ingredients

• 1 cup low-fat Greek yogurt: This creates the protein-rich dough structure and keeps everything tender without needing oil or eggs
• 1 cup all-purpose flour: Forms the base though you can absolutely use almond flour for a lower-carb version
• 1 tbsp baking powder: Essential for getting that slight puff and golden exterior
• 1 tbsp Italian seasoning: Infuses the dough itself with pizza flavor so every bite tastes authentic
• 1 tsp garlic powder: Adds that aromatic garlic bread quality throughout
• 1 tsp salt: Balances the tangy yogurt and brings all flavors together
• 120 g pizza sauce: Divide evenly among pockets so each one gets saucy without becoming soggy
• 160 g low-fat mozzarella cheese: Use slices or portioned pieces for even melting and that perfect cheese pull

Instructions

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Preheat your oven:

Set it to 375°F and line a baking tray with parchment paper so nothing sticks and cleanup is effortless

Whisk the dry ingredients:

Combine flour baking powder Italian seasoning garlic powder and salt in a large bowl until everything is evenly distributed

Form the dough:

Add the Greek yogurt and mix with a spatula until it comes together into a shaggy mass that holds its shape

Knead until smooth:

Turn the dough onto a floured surface and work it for 2 to 3 minutes until it becomes elastic and feels like traditional pizza dough

Divide and roll:

Split into 8 equal pieces then roll each into an oval about 6 inches long keeping them relatively thin but not transparent

Add the filling:

Place 1 tbsp sauce and one slice of cheese on one half of each oval leaving about a half-inch border so nothing escapes during baking

Seal the pockets:

Fold the dough over the filling and crimp edges firmly with a fork dipping it in water if needed to make the seal stick

Bake to golden perfection:

Arrange pockets on your prepared tray and bake for 18 to 20 minutes until the tops are golden brown and crisp to the touch

Let them rest:

Wait 5 minutes before biting into them so the molten cheese has a chance to set slightly

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My friend who swore she hated anything protein packed tried one reluctantly and then asked for the recipe before she'd even finished chewing. There's something about that familiar childhood convenience food flavor combined with knowing you're eating something nutritious that just hits different.

Make-Ahead Magic

I always double this recipe and freeze half because they reheat beautifully either in the oven for that fresh baked texture or a quick toaster oven crisp up. Just wrap them individually before freezing so you can grab exactly what you need. Having these ready to go has saved me from ordering takeout more times than I can count.

Filling Freedom

While the classic cheese and sauce combination is undeniably perfect I've found that adding some cooked lean ground turkey or pepperoni takes these to another level. You can also stuff them with whatever vegetables you have on hand though I recommend precooking things like mushrooms or spinach so they don't make the dough soggy.

Perfect Your Technique

After making dozens of batches I've learned that rolling the dough evenly is crucial for proper baking. If some spots are too thick they'll remain doughy while thinner parts burn. A light brush of olive oil on top before baking creates that gorgeous golden restaurant quality finish and makes the Italian seasoning really pop.

• Use a fork to dock the tops before baking if you want extra crispiness
• Let the dough rest for 10 minutes after kneading for easier rolling
• These are best enjoyed within 3 days when stored at room temperature

Chop vegetables, slice meats, and prep ingredients easily for everyday cooking and homemade recipes.

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Hope these become your go-to for easy satisfying protein packed meals.

Frequently Asked Recipe Questions

→ Can I freeze these hot pockets?

Yes, these freeze exceptionally well. Allow them to cool completely, then wrap individually in plastic wrap and store in freezer bags for up to 3 months. Reheat in a 350°F oven for 10-12 minutes or use a toaster oven for crispy results.

→ What makes the dough high in protein?

The Greek yogurt provides the protein boost, containing about 20g per cup. Using low-fat cottage cheese blended smooth increases protein even further. The flour combination adds structure while keeping the protein content elevated compared to traditional dough.

→ Can I make these gluten-free?

Absolutely. Substitute the all-purpose flour with a blend of 3/4 cup almond flour and 1/4 cup coconut flour. The texture will be slightly different but still delicious. Ensure all other ingredients, including baking powder and seasonings, are certified gluten-free.

→ What other fillings can I use?

Beyond classic cheese and sauce, try adding cooked lean ground turkey, diced chicken, or plant-based crumbles. Vegetables like bell peppers, mushrooms, or spinach work well when sautéed first. Just keep portions moderate to maintain the pocket structure.

→ Why is my dough sticky or hard to work with?

Sticky dough usually needs more flour—sprinkle small amounts while kneading. If the yogurt was particularly thin, you may need up to 2 tablespoons additional flour. Conversely, dry dough benefits from a teaspoon of water. The dough should be smooth and pliable, not tacky.

→ How do I prevent the filling from leaking during baking?

Seal edges thoroughly with a fork, pressing firmly to crimp both layers together. A light dab of water along the edge before folding helps create a stronger seal. Don't overfill—leave at least a half-inch border around the filling. Place pockets seam-side up on the baking tray.