Introduction

These High Protein Pizza Hot Pockets are a delicious and nutritious twist on a classic favorite. Filled with gooey low-fat cheese and tangy pizza sauce wrapped in a flavorful, protein-packed dough, they make a perfect meal or snack for any time of day.

Four golden-brown calzones with crimped edges are placed on a white tray lined with white parchment paper, two of them partially broken open to show a rich, dark red tomato and meat filling underneath a melted cheese layer. The tops of the calzones are sprinkled with small black herb pieces, adding contrast to the warm, bubbly cheese. To the upper right of the tray, there is a clear glass jar filled with chunky red sauce. The tray sits on a white marbled surface with a folded cloth partially visible at the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup low-fat Greek yogurt
1 cup all-purpose flour
1 tbsp baking powder
1 tbsp Italian seasoning
1 tsp garlic powder
1 tsp salt
15 g pizza sauce
20 g low-fat cheese

Instructions

Step 1: Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper to prevent sticking.
Step 2: In a large bowl, mix the flour, baking powder, Italian seasoning, garlic powder, and salt until combined. Gradually fold in the Greek yogurt until a shaggy dough forms. Turn out onto a floured surface and knead gently for 2-3 minutes until smooth and elastic.
Step 3: Divide the dough into 8 equal portions. Roll each piece into an oval about 6 inches long, ensuring even thickness for uniform cooking.
Step 4: Place 15 g of pizza sauce on one half of each oval and top with 20 g of low-fat cheese. Leave a ½-inch border around the edges to seal.
Step 5: Fold the dough over the filling and press the edges together. Use a fork to crimp and seal the pockets, dabbing water on edges if needed for a better seal.
Step 6: Arrange the sealed pockets on the baking tray and bake for 18-20 minutes until golden brown and crispy.
Step 7: Let the pockets cool for about 5 minutes before serving to allow the filling to set slightly.

Tips & Variations

For a crispier crust, roll the dough thinly but maintain enough thickness to hold the filling.
Substitute half the yogurt with blended low-fat cottage cheese to boost protein content.
Try almond and coconut flour for a lower-carb dough option.
Add veggies like spinach or mushrooms to the filling for extra nutrition.
Enhance flavor by swapping Italian seasoning with fresh basil or oregano.
For a spicy kick, include red pepper flakes or sliced jalapeños in the filling.

Storage

Store cooked Hot Pockets in an airtight container in the refrigerator for up to 3 days once completely cooled. For longer storage, freeze uncooked or cooked pockets in a single layer on a baking tray, then transfer to a freezer-safe bag for up to 3 months. Reheat in the microwave for 1-2 minutes or bake at 375°F (190°C) for 10-15 minutes until warmed through. Thaw frozen pockets overnight in the fridge before reheating for best results.

How to Serve

The image shows four golden-brown calzones on a white rectangular tray with parchment paper underneath. Each calzone is folded into a half-moon shape with crimped edges, and they have a slightly shiny, crispy crust with small browned spots and bits of black seasoning on top. Two of the calzones are fully closed, while the other two are slightly open, revealing a warm, rich red tomato sauce and melted cheese inside. To the right of the tray is a small glass jar filled with thick red marinara sauce. The setup is on a white marbled texture surface with soft natural light. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze High Protein Pizza Hot Pockets? If so, how do I do it correctly?

Yes, you can freeze both uncooked and cooked pockets. Freeze them first in a single layer on a tray, then transfer to a freezer-safe bag to keep fresh for up to 3 months. Thaw overnight in the fridge before baking or heating to maintain texture and flavor.

What should I do if my dough is too sticky or too dry?

If the dough feels too sticky, gradually add flour one tablespoon at a time until manageable. If it’s too dry, mix in a little more Greek yogurt or water slowly until smooth. Kneading well helps improve the dough’s elasticity and workability.