Save My roommate walked into the kitchen while I was kneading this dough and asked why I was making pizza pockets at 11 PM on a Tuesday. She laughed until I told her each one had 25 grams of protein, then immediately asked for the recipe. These became our go-to study fuel during finals week, warm and filling without the heavy feeling that regular pizza leaves.
I made these for my niece who swore she hated anything healthy. She took one bite, eyes went wide, and asked if I could make them for her birthday party instead of regular pizza. Watching kids devour something thats actually nutritious feels like pulling off a magic trick.
Ingredients
- 1 cup low-fat Greek yogurt: The secret two-ingredient dough base that keeps these protein-packed while staying tender
- 1 cup all-purpose flour: Creates structure; use almond and coconut flour blend for lower carb version
- 1 tbsp baking powder: Gives the dough enough lift to be fluffy rather than dense
- 1 tbsp Italian seasoning: Infuses the crust with pizza flavor before you even add the filling
- 1 tsp garlic powder: Fresh garlic works too but powder distributes more evenly throughout the dough
- 1 tsp salt: Dont skip this; the dough needs seasoning to stand up to the filling
- 120 g pizza sauce: About one tablespoon per pocket; any more and theyll leak during baking
- 160 g low-fat mozzarella cheese: One slice per pocket gives you that satisfying cheese pull without excessive fat
Instructions
- Preheat your oven:
- Get it to 375°F and line a baking tray so nothing sticks
- Whisk the dry ingredients:
- Combine flour, baking powder, Italian seasoning, garlic powder, and salt in a large bowl
- Make the dough:
- Add Greek yogurt and mix until it forms a shaggy ball that comes away from the sides
- Knead it smooth:
- Turn onto a floured surface and work for 2-3 minutes until it feels elastic and not sticky
- Divide and roll:
- Cut into 8 equal pieces and roll each into a 6-inch oval; they dont need to be perfect
- Fill your pockets:
- Pile 1 tbsp sauce and 1 slice cheese on one half, leaving a half-inch border bare
- Seal them tight:
- Fold over and press edges with a fork; dip the fork in water if the dough wont stick
- Bake until golden:
- 18-20 minutes at 375°F until theyre browned and crisp to the touch
- Let them rest:
- Five minutes of cooling prevents the filling from burning your mouth
Save These became my Sunday ritual, making a batch while coffee brews and the house is quiet. Theres something peaceful about the rhythm of folding and sealing, knowing the week ahead is covered with something homemade.
Make Them Your Own
Ive experimented with endless variations because the dough is so forgiving. Sometimes I add cooked ground turkey with Italian herbs for extra protein, or stuff them with spinach and ricotta like a portable calzone. My friend swears by adding pepperoni slices to hers before sealing.
Storage Secrets
These freeze exceptionally well, which is why I always double the recipe. Let them cool completely, wrap individually in plastic, and toss in a freezer bag. They reheat in the toaster oven in about 10 minutes and taste just as good as fresh-baked.
Serving Ideas
A hot pocket on its own is a decent snack, but pair it with a simple green salad dressed with balsamic vinaigrette and suddenly its a real meal. I also like serving them with a side of steamed broccoli or roasted vegetables when I want something more substantial.
- Brush the tops with olive oil before baking for extra golden color
- Sprinkle additional Italian seasoning on the outside for a professional-looking finish
- Try marinara sauce on the side for dipping if you love extra sauce
Save Hope these become your weeknight hero too, just like they did for me.
Cooking Guide
- → Can I make these hot pockets gluten-free?
Yes, simply replace the all-purpose flour with a 1-to-1 gluten-free flour blend. The texture may vary slightly depending on the blend used, but they will still hold together well and bake up golden and crisp.
- → How long do these stay fresh in the refrigerator?
Store cooled hot pockets in an airtight container in the refrigerator for up to 4-5 days. Reheat in a 350°F oven for 5-10 minutes or in the toaster oven until heated through and crisp again.
- → Can I freeze these for meal prep?
Absolutely! Once baked and completely cooled, wrap each pocket individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Reheat directly from frozen in a 375°F oven for 15-20 minutes or until hot throughout.
- → What other fillings work well in these pockets?
Try spinach and feta, buffalo chicken with blue cheese, ham and cheddar, or broccoli and cheddar. Just ensure any cooked fillings are drained well to prevent soggy dough. You can also add vegetables like bell peppers, mushrooms, or onions to the pizza sauce filling.
- → Why use Greek yogurt in the dough?
Greek yogurt replaces traditional fat sources like butter or oil while adding significant protein. The acidity in yogurt also helps create a tender texture, and its thickness provides the necessary moisture structure for the dough to come together without additional liquid.
- → Can I make the dough ahead of time?
Yes, you can prepare the dough, wrap it tightly in plastic, and refrigerate for up to 24 hours before rolling and filling. Let it come to room temperature for about 10 minutes before working with it, as chilled dough may be slightly stiff.