High Protein Pizza Hot Pockets

I stumbled onto this recipe during one of those pantry-clearing Sundays when I had Greek yogurt and pizza sauce but nothing resembling a real meal plan. The first batch came out of the oven looking suspiciously like the frozen pockets I ate as a kid, except these actually kept me full for more than twenty minutes.

My roommate walked in while I was crimping the edges with a fork and asked if I was making empanadas. When I told her they were pizza pockets, she literally laughed out loud until she tried one fresh from the oven. Now she begs me to double the batch every Sunday.

Ingredients

• 1 cup low-fat Greek yogurt: This creates the magic protein-rich dough, but blended cottage cheese works too if you want to push the protein even higher
• 1 cup all-purpose flour: The base that holds everything together, though you can swap in half almond flour and half coconut flour for lower carbs
• 1 tbsp baking powder: Essential for getting that pockets puff without yeast or waiting hours
• 1 tbsp Italian seasoning: Dried herbs make the dough taste like actual pizza crust instead of just bread
• 1 tsp garlic powder: Fresh minced garlic adds more punch but powder distributes evenly through the dough
• 1 tsp salt: Do not skip this or your pockets will taste sadly flat
• 120 g pizza sauce: Divide into 8 portions so you do not accidentally overfill and make a mess
• 160 g low-fat cheese: Fat-free mozzarella melts surprisingly well and keeps the protein sky-high

Instructions

Get your oven ready:

Preheat to 375°F (190°C) and line a baking tray with parchment paper so nothing sticks later

Mix the dry ingredients:

Combine flour, baking powder, Italian seasoning, garlic powder, and salt in a large mixing bowl

Form the dough:

Add the Greek yogurt and mix until a shaggy dough forms, then turn it onto a lightly floured surface

Knead it out:

Work the dough for 2 to 3 minutes until it feels smooth and elastic instead of sticky and stubborn

Divide and roll:

Split dough into 8 equal pieces and roll each into an oval about 6 inches long

Add the filling:

Spoon 15 g pizza sauce and 20 g cheese onto one half of each oval, leaving a ½-inch border so you can seal them properly

Seal the pockets:

Fold dough over filling, press edges to seal, and use a fork to crimp, adding a touch of water if the dough will not stick to itself

Bake until golden:

Place on your prepared tray and bake for 18 to 20 minutes until they are golden brown and crispy

Let them cool:

Wait 5 minutes before serving because the cheese inside will be molten lava hot

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These became my office lunch legend after I brought a batch to a potluck and people could not believe they were homemade and actually good for you. Now whenever someone asks what I meal prep for the week, this is the first thing I mention.

Make Ahead Strategy

I bake a double batch on Sundays, let them cool completely, and stash them in the freezer. Microwave for 45 seconds when you need a quick breakfast or throw one in your lunchbox and it will be perfect by noon.

Filling Variations

Sometimes I add diced cooked chicken or turkey pepperoni to the cheese mixture. You can also do spinach and ricotta for a vegetarian twist that tastes like stuffed pizza crust.

Serving Ideas

These are filling enough on their own but I love serving them with a simple side salad or some steamed broccoli. The contrast between the hot cheesy pocket and cold crisp veggies hits different.

• Marinara sauce on the side for dipping never hurts
• A sprinkle of red pepper flakes on top adds nice heat
• These reheat surprisingly well in an air fryer for 3 to 4 minutes

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Hope these become your new go-to for easy protein-packed meals. Happy baking.

Recipe FAQs

→ Can I freeze these hot pockets?

Yes, these freeze exceptionally well for up to three months. Allow to cool completely, wrap individually in plastic wrap or parchment paper, and store in freezer-safe bags. Reheat in the oven at 350°F for 12-15 minutes or microwave for 2-3 minutes until heated through.

→ What makes the dough protein-rich?

The Greek yogurt in the dough provides approximately 15-20 grams of protein per cup, while the flour contributes additional protein. This combination creates a dough that's significantly higher in protein than traditional pizza dough, resulting in each pocket containing 25 grams of protein.

→ Can I make this low-carb?

Absolutely. Substitute the all-purpose flour with a blend of half almond flour and half coconut flour. Note that coconut flour is highly absorbent, so you may need slightly more Greek yogurt to achieve the proper dough consistency.

→ Why is the dough sticky when mixing?

The initial shaggy texture is normal. Kneading for 2-3 minutes on a floured surface develops the gluten and transforms the mixture into smooth, elastic dough. If it remains too sticky to handle, add small amounts of flour one teaspoon at a time until workable.

→ What other fillings work well?

Beyond the classic pizza sauce and mozzarella, try spinach and feta, ham and cheddar, buffalo chicken with blue cheese crumbles, or vegetable combinations like bell peppers, onions, and mushrooms. Just ensure fillings aren't overly watery to prevent soggy pockets.

→ Can I use regular yogurt instead of Greek?

Greek yogurt is preferred because its strained consistency provides more protein and less moisture. Regular yogurt contains more water, which may require additional flour to achieve the right dough texture. If using regular yogurt, strain it through cheesecloth for an hour first.