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High Protein Pizza Hot Pockets – Guilt-Free Flavor Awaits

High Protein Pizza Pockets

A healthy, homemade twist on classic pizza pockets, featuring a simple two-ingredient dough made from Greek yogurt and flour. These customizable pockets are perfect for a quick lunch, post-workout snack, or even a savory breakfast, offering a high-protein meal that's both delicious and energizing. It's a versatile recipe that can be adapted with different fillings or by using cottage cheese for an extra protein boost.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup Low-fat Greek Yogurt (You can substitute with blended low-fat cottage cheese for an extra protein boost.)
  • 1 cup All-Purpose Flour (For a low-carb option, use a mix of almond and coconut flour.)
  • 1 tbsp Baking Powder
  • 1 tbsp Italian Seasoning
  • 1 tsp Garlic Powder
  • 1 tsp Salt
  • 15 g Pizza Sauce (About 1 tablespoon per pocket)
  • 20 g Low-fat Cheese, shredded (Mozzarella works best)

Equipment

  • Medium-sized bowl
  • spatula
  • baking sheet
  • parchment paper
  • fork
  • oven
  • Air fryer (optional)

Method
 

Instructions
  1. Prepare the Dough: In a medium-sized bowl, combine the Greek yogurt (or blended cottage cheese), all-purpose flour, baking powder, Italian seasoning, garlic powder, and salt. Mix with a spatula until a shaggy dough begins to form.
  2. Knead Briefly: Turn the dough out onto a lightly floured surface. Knead for just a minute or two until it comes together into a smooth, slightly tacky ball. Don't overwork it.
  3. Divide and Roll: Divide the dough into 4 equal pieces. Working with one piece at a time, roll it out into a circle about 6 inches in diameter.
  4. Fill the Pockets: Spread about a tablespoon of pizza sauce on one half of the dough circle, leaving a small border around the edge. Top the sauce with a sprinkle of shredded cheese.
  5. Seal Firmly: Fold the empty half of the dough over the filling to create a half-moon shape. Press the edges together firmly to seal. For an extra secure seal, go around the curved edge and crimp it with the tines of a fork.
  6. Bake to Golden Perfection: Place the sealed pockets on a baking sheet lined with parchment paper. You can brush them with a little egg wash or milk for a glossier finish if you like. Bake in a preheated oven at 400°F (200°C) for 15-20 minutes, or until they are golden brown and puffed up. Let them cool for a few minutes before enjoying, as the filling will be very hot!

Notes

For best results, use a well-floured surface as the dough can be sticky. Avoid overfilling the pockets to prevent them from bursting open. Ensure a firm seal by crimping the edges with a fork. These can be made in an air fryer at 375°F (190°C) for 8-10 minutes. Store cooled pockets in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.