High-Protein Pizza Hot Pockets Recipe
If you’re looking for a snack or meal that’s both hearty and packs a serious protein punch, you’re going to love this High-Protein Pizza Hot Pockets Recipe. It’s one of those gems I stumbled upon when I craved pizza but didn’t want to feel sluggish afterward. The combination of Greek yogurt in the dough and gooey mozzarella inside makes these pockets incredibly satisfying and keeps you full longer.
What I really appreciate about this High-Protein Pizza Hot Pockets Recipe is how versatile and budget-friendly it is. Whether it’s a quick lunch, an on-the-go breakfast, or a fun dinner, these pockets fit right in. Plus, the blend of flavors reminds me of those classic pizza nights but in a much more portable form!
Ingredients You’ll Need
These ingredients come together beautifully to create a dough that’s tender and filling bursting with classic pizza flavors. A small tip: using good-quality Greek yogurt makes all the difference for that protein boost and dough texture.
- All-purpose flour: The base for our dough — opt for unbleached if you can for a nicer texture.
- Baking powder: This makes the dough puff up nicely without yeast, keeping things simple yet fluffy.
- Sea salt: Just enough to enhance flavor and balance the richness of the cheese.
- Plain Greek yogurt or blended cottage cheese: This is your secret weapon for high protein and tender dough. Greek yogurt is tangy and luscious.
- Pizza sauce: I love using a chunky tomato sauce with herbs for that authentic pizza taste.
- Mini pepperoni: They bring that classic spicy note. You could swap for turkey pepperoni if you want leaner options.
- Mozzarella log (cut into chunks): Melts into gooey cheesy goodness you can’t resist.
- Green pepper (minced): Adds a fresh crunch and a bit of sweetness.
- Sliced black olives: My personal favorite for that salty zing.
- Large egg: For sealing the pockets and giving that gorgeous golden color.
- Shredded parmesan cheese: Sprinkled on top for a crispy, cheesy crust.
- Italian seasoning: Adds that herby, aromatic punch that’ll make you think you’re eating straight from an Italian pizzeria.
Variations
One of the things I enjoy about the High-Protein Pizza Hot Pockets Recipe is how easy it is to make it your own. I often tweak the filling to keep things exciting and adapt it to whatever tastes or dietary needs pop up.
- Vegetarian variation: I love swapping out the pepperoni for sautéed mushrooms and spinach. It still feels indulgent but adds some greens to the mix.
- Extra protein: If you want to lean in on the protein even more, adding cooked chicken breast bits or cooked ground turkey to the filling works beautifully.
- Spicy kick: I sometimes add red pepper flakes or a dash of hot sauce to the pizza sauce for a little heat—perfect if you’re craving something bold.
- Gluten-free dough: You can substitute the flour with a gluten-free baking blend, but keep an eye on the dough’s consistency—it might need a tad more yogurt.
How to Make High-Protein Pizza Hot Pockets Recipe
Step 1: Whip Up the Dough
First things first, preheat your oven to 400°F (200°C). In a large mixing bowl, whisk together the all-purpose flour, baking powder, and sea salt. Stir these dry ingredients well to ensure the baking powder is evenly distributed—that’s key for a nice rise.
Then add your plain Greek yogurt (or blended cottage cheese if you’re using that), and gently mix until it forms a shaggy dough. You might need to use your hands here—don’t be shy! If it feels a bit sticky, sprinkle in a little more flour, but it should stay soft and pliable.
Step 2: Prepare the Filling
In a small bowl, mix together your pizza sauce, mini pepperoni, mozzarella chunks, minced green pepper, and sliced olives. I like to taste the sauce before adding it in—sometimes I add a pinch more Italian seasoning here if it feels a little flat. This mix is the heart of your hot pockets, so make sure it’s packed with flavor!
Step 3: Assemble Your Hot Pockets
Lightly flour your work surface and divide the dough into 6 equal portions. Roll each portion into a flat circle, about 5 to 6 inches wide—the thinner, the crispier, but don’t make it paper-thin or it might break.
Spoon a generous amount of your filling onto one half of each dough circle, leaving a small border at the edges. Fold the other half over to cover the filling and press the edges firmly together. To make crystal clear seals, I pinch the edges and then run a fork along them—that also gives a cute pattern!
Step 4: The Finishing Touches
Whisk your large egg in a small bowl, then brush each hot pocket generously with the egg wash—it helps achieve that beautiful golden sheen we all love. Sprinkle shredded parmesan cheese and a dusting of Italian seasoning on top for an extra flavor boost.
Pop them on a parchment-lined baking sheet and bake for about 20 to 25 minutes, until they’re puffed up and golden. Your kitchen will start smelling amazing—it’s the best part of the waiting game!
How to Serve High-Protein Pizza Hot Pockets Recipe
Garnishes
I usually toss a handful of fresh basil or parsley on top just before serving — it adds a fresh, green note that brightens those cheesy, savory flavors. A sprinkle of crushed chili flakes works great if you’re a fan of a little heat too.
Side Dishes
When I serve these, I love pairing them with a crisp side salad — something simple like arugula with lemon vinaigrette balances the richness perfectly. Sometimes, if it’s lunch time, a cup of minestrone or tomato basil soup makes for a comforting combo.
Creative Ways to Present
For a party, I’ve cut these hot pockets into smaller ‘bites’ and served them with toothpicks on a platter alongside dipping sauces like ranch, marinara, or spicy aioli. It’s always a crowd-pleaser and so fun for guests to grab and go!
Make Ahead and Storage
Storing Leftovers
Leftover pockets? Just let them cool completely, then pop them in an airtight container in the fridge. I find they stay fresh for up to 3 days and still taste great when reheated.
Freezing
I often make a double batch and freeze half. To freeze, arrange the uncooked pockets on a baking sheet lined with parchment and freeze until solid, then transfer to a freezer bag. This way, I can bake fresh pockets whenever I want — no thawing needed, just add a few extra minutes to the baking time.
Reheating
When reheating, I prefer the oven to keep that crispy crust intact. Pop them in a preheated 350°F (175°C) oven for about 10 minutes. If you’re in a rush, the microwave works but might make the crust a bit soft, so try finishing it off briefly in a hot skillet for crunch.
FAQs
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Can I use regular yogurt instead of Greek yogurt in this High-Protein Pizza Hot Pockets Recipe?
Regular yogurt is thinner and has less protein, which could make the dough too wet and less sturdy. Greek yogurt works best because it’s thicker, making the dough easier to handle and boosting protein content. If you only have regular yogurt, consider straining it with a cheesecloth to remove excess liquid first.
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Can I prepare the dough ahead of time for these hot pockets?
Absolutely! You can make the dough the night before, wrap it tightly in plastic wrap, and keep it refrigerated. Bring it to room temperature before rolling out to make it easier to work with. This saves you time when you’re ready to assemble and bake.
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Are these hot pockets suitable for meal prep?
Definitely yes. Thanks to their high protein and balanced ingredients, these pockets make excellent meal prep options. Bake in advance, store in the fridge or freezer, and reheat as needed for quick, satisfying meals.
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Can I use store-bought pizza sauce for this recipe?
You sure can! A good-quality store-bought pizza sauce works fine, just check the ingredients to avoid extra sugars or preservatives if you want to keep it wholesome. Or, you can make your own quickly by simmering canned tomatoes with garlic, herbs, and a pinch of salt.
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How do I prevent the pockets from leaking filling during baking?
Sealing the edges tightly is key. Use a fork to press down the sealed edges firmly and make sure there’s a good border around the filling to prevent spills. Also, avoid overfilling the pockets—less is more for neatness and baking success!
Final Thoughts
This High-Protein Pizza Hot Pockets Recipe has become a favorite in my kitchen for good reason—they’re easy, delicious, and satisfying. I love how they give me all the comfort of a classic pizza but in a handy, protein-rich pocket. If you try them, I’m confident they’ll become your go-to snack or meal just like mine. So go ahead, roll up your sleeves, and give this recipe a whirl—you won’t regret it!
Print
High-Protein Pizza Hot Pockets Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 hot pockets 1x
- Category: Snack
- Method: Baking
- Cuisine: American-Italian
Description
These High-Protein Pizza Hot Pockets are a delicious and nutritious twist on the classic snack, featuring a homemade yogurt-based dough filled with savory pizza sauce, mini pepperoni, mozzarella, green pepper, and olives. Perfect as a protein-packed meal or snack, they combine convenience with wholesome ingredients for a satisfying bite every time.
Ingredients
Dough
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon sea salt
- 2 cups plain Greek yogurt or blended cottage cheese
Filling
- ½ cup pizza sauce
- ½ cup mini pepperoni
- 8 oz. mozzarella log, cut into chunks
- 1 green pepper, minced
- ⅓ cup sliced black olives
Other
- 1 large egg
- 4 tablespoons shredded parmesan cheese
- 1 tablespoon Italian seasoning
Instructions
- Prepare the dough: In a large mixing bowl, combine the all-purpose flour, baking powder, and sea salt. Add the plain Greek yogurt or blended cottage cheese and mix until a dough forms. Knead lightly until it’s smooth and elastic, then set aside for a few minutes to rest.
- Prepare the filling: In another bowl, mix the pizza sauce, mini pepperoni, mozzarella chunks, minced green pepper, and sliced black olives. Stir to evenly distribute all ingredients throughout the filling.
- Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it’s ready when your hot pockets are assembled.
- Assemble the hot pockets: Divide the dough into equal portions and roll each piece out into a small circle or oval shape on a floured surface. Spoon a generous amount of the filling onto one side of each dough piece. Fold the dough over the filling and pinch the edges firmly to seal completely, preventing the filling from leaking out.
- Prepare egg wash: Beat the large egg in a small bowl. Brush the top of each sealed hot pocket with the egg wash to promote a golden brown finish.
- Add toppings: Sprinkle shredded parmesan cheese and Italian seasoning over the brushed tops of the hot pockets to add extra flavor and a nice crust.
- Bake: Place the assembled hot pockets on a lined baking sheet, giving them space to expand slightly. Bake in the preheated oven for 20-25 minutes or until they are golden brown and cooked through.
- Cool and serve: Remove from the oven and let the hot pockets cool for 5 minutes before serving. This allows the filling to set slightly and prevents burns.
Notes
- You can substitute the mini pepperoni with turkey pepperoni or a vegetarian alternative to suit dietary preferences.
- The dough can be made using blended cottage cheese for a slightly different texture but similar taste.
- Ensure the edges are sealed tightly to avoid filling leakage during baking.
- These hot pockets can be refrigerated for up to 3 days or frozen for up to a month for make-ahead convenience.
- For a lower sodium version, choose low-sodium pizza sauce and reduce added salt in the dough.
Keywords: high-protein, pizza, hot pockets, homemade dough, snack, easy recipe
