High Protein Pizza Hot Pockets

# What You’ll Need:

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

07 - 1/2 cup pizza sauce

08 - 5.6 ounces low-fat mozzarella cheese

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 thoroughly to mix.

03 - Add Greek yogurt to the dry mixture and stir 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. 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 1/2-inch border.

07 - Fold dough over filling to form a pocket. Seal edges with a fork, using water if needed for moisture.

08 - Place pockets on the prepared baking tray.

09 - Bake for 18 to 20 minutes until golden brown and crisp.

10 - Allow pockets to cool for 5 minutes before serving.

01 -

High Protein: Each pocket contains 25g of protein to keep you full and satisfied.
Easy to Prepare: The dough requires no yeast and minimal kneading time.
Versatile: Perfectly adaptable for vegetarians or those needing nut-free options.
Low Fat: Uses low-fat Greek yogurt and cheese for a lighter alternative to traditional hot pockets.

02 -

Freezing: These pockets freeze exceptionally well. Wrap them individually once cooled.
Reheating: For the best texture, reheat frozen or chilled pockets in an oven or toaster oven until heated through and the crust is crisp.
Sealing: If the dough is too dry to seal, lightly dampen your fingers or the fork with water to ensure the edges stay closed during baking.