High Protein Pizza Hot Pockets (Printable Version)

Soft, protein-packed pizza pockets with melty cheese filling. Ready in 40 minutes—ideal for meal prep and healthy snacking.

# 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 - 4.2 ounces pizza sauce
08 - 5.6 ounces low-fat mozzarella cheese

# Step-by-Step Guide:

01 - Preheat oven to 375°F. Line a baking tray with parchment paper.
02 - In a large mixing bowl, whisk together flour, baking powder, Italian seasoning, garlic powder, and salt.
03 - Add Greek yogurt to the dry mixture and stir until a shaggy dough forms.
04 - Turn dough onto a lightly 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 - Spoon approximately 0.5 ounces pizza sauce and 0.7 ounces cheese onto one half of each oval, leaving a half-inch border.
07 - Fold dough over filling and press edges firmly to seal. Use a fork to crimp edges, dampening with water if necessary.
08 - Place on prepared baking tray and bake for 18 to 20 minutes until golden brown and crispy.
09 - Remove from oven and cool for 5 minutes before serving.

# Additional Tips::

01 -
  • Twenty-five grams of protein per pocket means you're actually satisfied, not hunting for snacks an hour later.
  • No yeast, no waiting around—the whole thing happens in under 40 minutes because your life is busy.
  • Greek yogurt makes the dough tender without any weird texture, so nobody will suspect how good these are for you.
  • They freeze beautifully, which means weekend meal prep that doesn't feel like a chore.
02 -
  • Overstuffing is the enemy—I learned this by creating a cheese volcano on my first batch, and it's not as fun as it sounds.
  • The dough will feel slightly stickier than traditional pizza dough, and that's because of the yogurt; flour your surface generously but don't add flour to the dough itself or they'll turn dense.
03 -
  • Roll your ovals as evenly as possible so they bake at the same rate and don't have raw dough pockets inside the cooked exterior.
  • A touch of water on your fingertips helps seal the edges without making the dough feel overly wet.
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