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High protein pizza hot pockets with fresh ingredients and savory toppings

High Protein Pizza Hot Pockets

Enjoy these high-protein pizza hot pockets filled with cheesy goodness, perfect for satisfying cravings without derailing your health goals.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 6 pockets
Course: Lunch, Snack
Cuisine: Italian
Calories: 180
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 cup Low-fat Greek Yogurt Can use blended low-fat cottage cheese for additional protein.
  • 1 cup All-Purpose Flour For a low-carb option, use almond flour mixed with coconut flour.
  • 1 tbsp Baking Powder Ensure freshness by checking its expiration date for maximum rise.
  • 1 tbsp Italian Seasoning Feel free to customize with your favorite herbs.
  • 1 tsp Garlic Powder Fresh minced garlic can be used for a bolder taste.
  • 1 tsp Salt
Filling Ingredients
  • 15 g Pizza Sauce Can use homemade or store-bought sauce as a filling.
  • 20 g Low-fat Cheese Fat-free mozzarella can be used for a lighter option.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Line a baking tray with parchment paper and set aside.
Make the Dough
  1. In a mixing bowl, whisk together the all-purpose flour, baking powder, Italian seasoning, garlic powder, and salt until evenly distributed.
  2. Add the low-fat Greek yogurt (or blended cottage cheese) to the dry ingredients. Stir with a spatula until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface and knead gently 6–8 times until smooth.
Roll and Shape
  1. Divide the dough into 6–8 equal pieces for small pockets, or 4 for larger ones.
  2. Flatten each piece into a disk, then roll into a 4–5 inch circle with a rolling pin.
  3. Spoon about 15 g of pizza sauce onto one half of each circle, leaving a 1/2-inch border.
  4. Sprinkle 20 g of low-fat cheese evenly over the sauce. Add optional fillings if desired.
Seal the Pockets
  1. Fold the dough over the filling to form a half-moon.
  2. Press the edges firmly with fingers, then crimp with a fork to ensure a tight seal.
  3. For a glossy finish, brush the tops with a yogurt wash or an egg wash.
Bake
  1. Transfer the prepared pockets to the baking tray, spacing them about 1 inch apart.
  2. Bake for 12–18 minutes, or until golden brown and firm to the touch.
  3. Let the hot pockets rest on a cooling rack for 3–4 minutes before serving.

Notes

For extra protein, substitute Greek yogurt with blended low-fat cottage cheese. Store leftovers in an airtight container for up to 3 days; bake from frozen for a quick option.