High Protein Pizza Pockets (Printable)

Soft dough pockets filled with flavorful sauce and melty cheese, rich in protein and light.

# What You'll Need:

→ Dough

01 - 1 cup low-fat Greek yogurt
02 - 1 cup all-purpose flour
03 - 1 tablespoon baking powder
04 - 1 tablespoon Italian seasoning
05 - 1 teaspoon garlic powder
06 - 1 teaspoon salt

→ Filling

07 - 4.2 ounces pizza sauce
08 - 5.6 ounces low-fat mozzarella cheese

# How To Make It:

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.
03 - Add Greek yogurt to the dry mixture and blend until a shaggy dough forms.
04 - Turn dough onto a lightly floured surface and knead for 2 to 3 minutes until smooth and elastic.
05 - Divide dough into 8 equal pieces and roll each into an oval shape approximately 6 inches long.
06 - Distribute pizza sauce and cheese onto one half of each oval, maintaining a half-inch border around edges.
07 - Fold dough over filling and press edges firmly to seal. Use a fork to crimp edges, applying water as needed.
08 - Place pockets on prepared tray and bake for 18 to 20 minutes until golden brown and crispy.
09 - Remove from oven and allow to rest for 5 minutes before serving.

# Expert Suggestions:

01 -
  • You get 25g of protein per pocket and it actually tastes indulgent, not like you're forcing down a health food.
  • The whole thing comes together in 40 minutes, making it perfect for meal prep on Sunday or a quick lunch you've already got waiting.
  • Greek yogurt in the dough sounds weird until you bite into it and realize it's the reason these stay soft instead of becoming cardboard.
02 -
  • The dough will feel slightly sticky and different from traditional bread dough, but that's exactly what makes these stay soft and not turn into dense pucks—resist the urge to add more flour just because it feels unfamiliar.
  • Don't skip the fork crimping step because it's actually what seals the edges tight enough that the filling stays put during baking instead of leaking out and creating a mess on your pan.
03 -
  • Roll your dough pieces on a piece of parchment paper instead of directly on the counter—it prevents sticking and you can slide the whole thing right onto your baking tray.
  • If your oven runs hot, start checking at 16 minutes to prevent the tops from browning too dark before the inside finishes cooking.
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