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High-protein pizza hot pockets

High-protein pizza hot pockets

By Ava Smith
25’ Prep time
15’ Cook time
40’ Total time
300 Calories
8 Serving

Summary

A childhood classic turned healthy snack; these high-protein pizza hot pockets (18g per hot pocket!) bring the nostalgia, the flavor, and (close to!) the convenience of a store-bought hot pocket to your own kitchen.
Ava Smith 0 Followers

Step by Step

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Step 1

Preheat the oven to 425℉.
Step 2
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Step 2

Place the flour, baking powder, salt, and yogurt into a large bowl. Using a silicone or wooden spoon, stir until combined. Then, using your hands, press together until a ball has formed.
Step 3
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Step 3

Transfer the dough to a floured surface. Cut in half and place half back into the bowl. Set aside.
Step 4
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Step 4

Roll one of the dough halves into a rectangle about 12×8 inches. Cut into 4 squares.
Step 5
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Step 5

To assemble the hot pocket, evenly distribute pizza sauce, pepperoni, mozzarella, green peppers, and black olives to each square. Pinch to close the open ends.
Step 6
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Step 6

Place the hot pocket on the baking sheet seam side down. Continue until you have made all of the hot pockets. Then, roll out the second half of the dough and assemble.
Step 7
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Step 7

Cut a small slit on the top of each hot pocket. Brush the top of each hot pocket with egg wash and sprinkle with cheese and Italian seasoning.
Step 8
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Step 8

Bake at 425℉ for 10-12 minutes. Remove from the oven and let cool for 5 minutes before serving.*

Tips and Warnings

  • We made this recipe with blended cottage cheese and yogurt. They are good both ways.
  • Avocado oil is a great alternative for egg washing.
  • If you roll the two too thin, the hot pockets will not rise at all. They still taste good, but if you want a rise, don’t roll the dough out too thin.
  • We like to make a double batch and freeze half for later.
  • Freezing instructions: Allow the hot pockets to cool completely. Wrap each hot pocket in tin foil and label each one with a date. Transfer to a freezer-safe bag and freeze for up to 3 months.
  • Reheating instructions Microwave: unwrap the hot pocket and microwave for 2 minutes, flipping the hot pocket halfway. Oven: Preheat the oven to 375ºF and place the wrapped hot pocket in the oven. Bake for 15 minutes wrapped. Unwrap and bake for another 5-10 minutes or until heated through.
  • Microwave: unwrap the hot pocket and microwave for 2 minutes, flipping the hot pocket halfway.
  • Oven: Preheat the oven to 375ºF and place the wrapped hot pocket in the oven. Bake for 15 minutes wrapped. Unwrap and bake for another 5-10 minutes or until heated through.

Ingredient

  • Green pepper
    Green pepper
    1
  • Large egg
    Large egg
    1
  • All-purpose flour
    All-purpose flour
    473.18 ml
  • Baking powder
    Baking powder
    14.79 ml
  • Italian seasoning
    Italian seasoning
    14.79 ml
  • Mini pepperoni
    Mini pepperoni
    118.29 ml
  • Mozzarella log
    Mozzarella log
    226.8 g
  • Pizza sauce
    Pizza sauce
    118.29 ml
  • Plain greek yogurt or blended cottage cheese
    Plain greek yogurt or blended cottage cheese
    473.18 ml
  • Sea salt
    Sea salt
    4.93 ml
  • Shredded parmesan cheese
    Shredded parmesan cheese
    59.15 ml
  • Sliced black olives
    Sliced black olives
    78.78 ml

Nutrition Facts

View nutrition facts
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