High-Protein Pizza Hot Pockets
A homemade version of pizza hot pockets with boosted protein by using Greek yogurt in the dough. These are great for meal prep and snacking. (About 18 g protein per pocket) :contentReference[oaicite:1]{index=1}
Equipment
- Mixing Bowl
- Rolling Pin
- Baking sheet
Ingredients
Dough
- 2 cups all-purpose flour
- 3 tsp baking powder
- 1 tsp sea salt
- 2 cups plain Greek yogurt (or blended cottage cheese)
Filling
- ½ cup pizza sauce
- ½ cup mini pepperoni
- 8 oz mozzarella (in a log or cut into chunks)
- 1 green pepper minced / finely chopped
- ⅓ cup sliced black olives
Topping / final
- 1 egg beaten (for egg wash)
- 4 Tbsp shredded Parmesan cheese
- 1 Tbsp Italian seasoning (or dried herbs)
Instructions
- Preheat oven to 425 °F (≈ 220 °C).
- In a large bowl, combine flour, baking powder, salt, and Greek yogurt (or blended cottage cheese). Mix until a soft dough forms. Press and knead gently until homogeneous.
- Turn dough out onto a floured surface. Cut in half; roll one half into a rectangle (approx. 12×8 in) and cut into 4 squares.
- Evenly distribute pizza sauce, pepperoni, mozzarella chunks, green pepper, and olives across the squares.
- Pinch edges to close each pocket, sealing filling inside.
- Place sealed pockets, seam side down, on a parchment-lined baking sheet. Repeat with the other half of the dough to make the remaining 4 pockets.
- Cut a small slit on top of each pocket. Brush with beaten egg. Sprinkle with Parmesan and Italian seasoning.
- Bake in the preheated oven for 10-12 minutes, or until golden brown and heated through.
- Allow hot pockets to cool 5 minutes before serving to let fillings settle.
Notes
These can be made ahead and frozen before baking. From frozen, bake a few extra minutes until heated through. The yogurt-based dough gives extra protein. We tested versions with both Greek yogurt and cottage cheese. :contentReference[oaicite:2]{index=2}