High Protein Pizza Pockets (Printable Version)

Melty cheese and zesty sauce wrapped in a high-protein dough for quick meals and satisfying snacks.

# What You'll Need:

→ Dough

01 - 1 cup low-fat Greek yogurt
02 - 1 cup all-purpose flour
03 - 1 tablespoon baking powder
04 - 1 tablespoon Italian seasoning
05 - 1 teaspoon garlic powder
06 - 1 teaspoon salt

→ Filling

07 - 8 tablespoons pizza sauce
08 - 8 slices low-fat mozzarella cheese

# Cooking Steps:

01 - Preheat oven to 375°F and line a baking tray with parchment paper.
02 - In a large mixing bowl, combine flour, baking powder, Italian seasoning, garlic powder, and salt. Stir until evenly distributed.
03 - Add Greek yogurt and mix with a spatula until a shaggy dough forms.
04 - Transfer dough to a floured surface and knead for 2-3 minutes until smooth and elastic.
05 - Divide dough into 8 equal pieces and roll each piece into an oval approximately 6 inches long.
06 - Place 1 tablespoon pizza sauce and 1 slice cheese on one half of each oval, leaving a half-inch border.
07 - Fold dough over filling to form a pocket and seal edges with a fork, using water if needed.
08 - Place pockets on prepared baking tray.
09 - Bake for 18-20 minutes until golden brown and crisp.
10 - Allow pockets to cool for 5 minutes before serving.

# Expert Advice:

01 -
  • Each pocket delivers an impressive 25g of protein while keeping fat low
  • Ready in just 40 minutes from start to finish
  • Perfect for meal prep—make once, enjoy all week
  • Versatile dough that can be made gluten-free or extra high-protein
  • Kid-friendly but sophisticated enough for adults
02 -
  • Make a double batch and freeze for up to 3 months. Reheat in a 350°F oven for 10-15 minutes from frozen.
  • For extra flavor, brush tops with olive oil and sprinkle with more Italian seasoning or grated parmesan before baking.
  • The dough can be made ahead and refrigerated for up to 2 days. Let it come to room temperature before rolling.
  • If you're watching carbs, the almond/coconut flour substitution cuts the carbohydrates nearly in half.
  • For a crisp bottom crust, preheat your baking sheet in the oven before adding the assembled pockets.
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