High Protein Pizza Hot Pockets (Print Version)

Melty cheese and zesty sauce in a high-protein Greek yogurt dough. Perfect for meal prep and quick snacks.

# Ingredient List:

→ For the Dough

01 - 1 cup low-fat Greek yogurt (or blended low-fat cottage cheese for extra protein)
02 - 1 cup all-purpose flour (for low carb: use 3/4 cup almond flour + 1/4 cup coconut flour)
03 - 1 tablespoon baking powder
04 - 1 tablespoon Italian seasoning (or your favorite dried herbs)
05 - 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
06 - 1 teaspoon salt

→ For the Filling

07 - 8 tablespoons pizza sauce (homemade or store-bought; about 15 g per pocket)
08 - 8 slices low-fat mozzarella cheese (or fat-free mozzarella for lighter option; 20 g per pocket)

# 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 to mix.
03 - Add the Greek yogurt and mix with a spatula until a shaggy dough forms.
04 - Transfer dough to a 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 - Place 1 tablespoon pizza sauce and 1 slice cheese on one half of each oval, leaving a ½-inch border.
07 - Fold dough over filling to form a pocket. Seal edges with a fork, using a bit of water if needed.
08 - Place pockets on prepared baking tray.
09 - Bake for 18-20 minutes, or until golden brown and crisp.
10 - Allow to cool for 5 minutes before serving.

# Helpful Tips:

01 -
  • Twenty-five grams of protein per pocket means you're actually fueled for hours, not hungry again an hour later
  • The dough comes together in under five minutes with ingredients you probably already have in your kitchen
  • They freeze beautifully so you can batch cook on Sunday and have grab-and-go lunches all week
02 -
  • The dough will feel incredibly sticky and discouraging when you first mix it, but kneading transforms it completely—don't add more flour prematurely or you'll lose the tender texture
  • Sealing edges with water is crucial if your dough feels dry, otherwise the filling will leak out during baking and create a mess on your baking sheet
03 -
  • Room temperature yogurt incorporates much more easily than cold—just set it on the counter while you gather your other ingredients
  • Don't overfill these pockets; I learned the hard way that exploding cheese creates a nightmare cleaning situation on your baking sheet
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