High Protein Pizza Hot Pockets (Printable)

Soft, flavorful dough filled with pizza sauce and melty cheese. Perfect protein-packed option for meal prep or quick snacks.

# What You'll Need:

→ Dough

01 - 1 cup low-fat Greek yogurt or blended low-fat cottage cheese
02 - 1 cup all-purpose flour
03 - 1 tablespoon baking powder
04 - 1 tablespoon Italian seasoning or dried herbs
05 - 1 teaspoon garlic powder or 2 cloves fresh minced garlic
06 - 1 teaspoon salt

→ Filling

07 - 120 g pizza sauce (8 portions of 15 g each)
08 - 160 g low-fat cheese such as fat-free mozzarella (8 portions of 20 g each)

# How-To Steps:

01 - Preheat oven to 375°F. Line a baking tray with parchment paper.
02 - In a large mixing bowl, combine flour, baking powder, Italian seasoning, garlic powder, and salt.
03 - Add the Greek yogurt and mix until a shaggy dough forms.
04 - Turn dough onto a lightly floured surface. Knead for 2-3 minutes until smooth and elastic.
05 - Divide dough into 8 equal pieces. Roll each piece into an oval about 6 inches long.
06 - Spoon 15 g pizza sauce and 20 g cheese onto one half of each oval, leaving a ½-inch border.
07 - Fold dough over filling. Press edges to seal; use a fork to crimp, adding a touch of water if needed.
08 - Place on prepared baking tray. Bake for 18-20 minutes until golden brown and crispy.
09 - Cool for 5 minutes before serving.

# Expert Tips:

01 -
  • You get that nostalgic pizza pocket experience without the grease coma or the processed ingredients list longer than your grocery receipt
  • The yogurt dough creates this incredibly soft, pillowy exterior that still crisps up beautifully in the oven—its like magic, but edible
  • Each pocket packs 25 grams of protein, meaning your post-workout self will actually recover instead of just dreaming about pizza
02 -
  • The dough starts out sticky and weird—this is normal, but keep adding small amounts of flour until its workable without being tough
  • Sealing edges with water isnt optional if your dough feels dry; the pockets will open in the oven and youll lose precious cheese to the baking tray
  • Letting them cool those five minutes isnt just about burn prevention—it allows the filling to set slightly so it doesnt explode when you bite in
03 -
  • If using almond flour and coconut flour for low-carb version, increase your Greek yogurt slightly—coconut flour absorbs liquid like crazy and your dough will be too dry without adjustment
  • Room temperature yogurt mixes much more easily than cold from the fridge—take it out while you gather your other ingredients
  • The edges where you crimped will be the thickest part of the dough, so try to roll those areas slightly thinner when shaping your ovals
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