High Protein Pizza Pockets (Printable)

Melty cheese and zesty pizza sauce wrapped in protein-enriched dough for easy, satisfying meals.

# 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 - 1/2 cup pizza sauce
08 - 8 slices low-fat mozzarella cheese

# 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. Stir until evenly distributed.
03 - Add Greek yogurt to the dry mixture and blend with a spatula until a shaggy dough forms.
04 - Transfer dough to a floured surface and knead for 2 to 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 around the edges.
07 - Fold dough over the filling to form a pocket. Press edges firmly with a fork, applying a small amount of water if necessary to seal.
08 - Place prepared pockets on the baking tray in a single layer.
09 - Bake for 18 to 20 minutes until golden brown and crisp throughout.
10 - Remove from oven and allow pockets to cool for 5 minutes before serving.

# Expert Tips:

01 -
  • Quick and easy to make - ready in just 40 minutes
  • Packed with protein - 25g per pocket!
  • Perfect for meal prep and freezes beautifully
  • Customizable with your favorite pizza toppings
  • Portable lunch or satisfying snack option
  • Healthier alternative to store-bought hot pockets
02 -
  • For meal prep, make a double batch and freeze the extras for quick meals later
  • Reheat frozen pockets in a 350°F oven for 10-15 minutes until warmed through
  • Brush tops with olive oil and sprinkle with Italian seasoning before baking for extra flavor
  • If using vegetables in the filling, pre-cook and drain them well to avoid soggy pockets
  • Let the dough rest for 5 minutes after kneading for easier handling
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