Description
These High Protein Pizza Hot Pockets deliver everything you love about pizza—gooey cheese, bold tomato flavor, and a golden crust—wrapped up in a smarter, protein-rich package. They’re ideal for quick lunches, easy snacks, or make-ahead meals when life gets busy but cravings hit hard.
Ingredients
Scale
Dough
- 1 cup low-fat Greek yogurt : Adds moisture and boosts protein. For even more protein, blended low-fat cottage cheese works great.
- 1 cup all-purpose flour: Creates a soft, chewy dough. For a lower-carb version, substitute with a mix of almond flour and coconut flour.
- 1 tablespoon baking powder: Helps the dough rise without yeast. Make sure it’s fresh for best results.
- 1 tablespoon Italian seasoning: Brings classic pizza flavor. Swap in your favorite herb blend if desired.
- 1 teaspoon garlic powder: Adds savory depth. Fresh minced garlic works if you want stronger flavor.
- 1 teaspoon salt: Balances and enhances all the flavors.
Filling
- 15 grams pizza sauce: Use homemade or store-bought—whatever you love.
- 20 grams low-fat cheese: Melts beautifully. Fat-free mozzarella is a lighter alternative.
Instructions
- Prep the Oven: Heat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking.
- Make the Dough: In a large bowl, combine the flour, baking powder, Italian seasoning, garlic powder, and salt. Add the Greek yogurt gradually and stir until a rough dough comes together.
- Knead: Transfer the dough to a lightly floured surface. Knead for 2–3 minutes until smooth, soft, and elastic.
- Shape: Divide the dough into 8 equal pieces. Roll each piece into an oval about 6 inches long, keeping the thickness even.
- Fill: Spoon pizza sauce onto one side of each oval and top with cheese, leaving about ½ inch of space around the edges.
- Seal: Fold the dough over the filling to form a pocket. Press the edges firmly with a fork to seal. Use a small amount of water if needed to help them stick.
- Bake: Place the pockets on the prepared baking sheet. Bake for 18–20 minutes, or until golden brown and lightly crisp on the outside.
- Cool & Serve: Let the pockets rest for 5 minutes before eating so the filling sets slightly.
Notes
Storage Tips
- Refrigerator: Store cooked pockets in an airtight container for up to 3 days.
- Freezer: Freeze cooked or uncooked pockets for up to 3 months for easy meal prep later.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
Nutrition
- Serving Size: 1 pocket
- Calories: 200 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.5 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 10 mg