High Protein Pizza Hot Pockets

# How-To Steps:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.

02 - In a large mixing bowl, whisk together flour, baking powder, Italian seasoning, garlic powder, and salt until thoroughly blended.

03 - Add Greek yogurt to dry ingredients. Mix with a spoon until shaggy dough forms, then finish combining with hands.

04 - Turn dough onto 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 approximately 6 inches long.

06 - Spoon 1 tablespoon pizza sauce and 20 g cheese onto one half of each oval, leaving 1/2-inch border around edges.

07 - Fold dough over filling to enclose. Press edges firmly to seal; crimp with fork tines, dabbing edges with water if needed for better adhesion.

08 - Transfer pockets to prepared baking sheet. Bake for 18-20 minutes until golden brown and crispy.

09 - Let cool for 5 minutes before serving to allow filling to set.

# Helpful Tips:

01 -

You get that nostalgic frozen hot pocket experience without the processed ingredients or mysterious meat filling
The two-ingredient dough technique is mind-blowingly simple and produces the softest most pillowy crust
Each pocket packs 25 grams of protein so you actually stay satisfied instead of hunting for snacks an hour later

02 -

The dough starts out incredibly sticky but keeps kneading and it will transform into something workable and smooth
If your dough is too wet add flour one tablespoon at a time but the final dough should still feel slightly tacky
Sealing the edges really well prevents sauce explosions in your oven which are no fun to clean up later

03 -

Weighing your cheese and sauce ensures each pocket has the same filling amount so some do not overflow while others look empty
A pizza cutter makes faster work of dividing the dough than a knife and gives cleaner edges

High Protein Pizza Hot Pockets (Print Version)

# Ingredient List:

→ Dough

→ Filling

# How-To Steps:

# Helpful Tips: