Description
These High Protein Pizza Hot Pockets turn favorite pizza flavors into a portable, protein-packed meal with a nutty whole wheat crust, marinara, mozzarella, and pepperoni.
Ingredients
Scale
- 1 cup whole wheat flour
- 1/2 cup protein powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup Greek yogurt
- 1/2 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup sliced pepperoni
- 1 tsp Italian seasoning
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together whole wheat flour, protein powder, baking powder, and salt until well combined.
- Add Greek yogurt to the dry ingredients. Stir until a shaggy dough forms, then knead gently in the bowl until smooth (about 1–2 minutes).
- Lightly flour your work surface and roll out the dough to about 1/8–1/4 inch thick. Cut the dough into rectangles (aim for 4 even rectangles).
- Spoon about 1–2 tablespoons of marinara sauce onto one half of each rectangle. Add a handful of shredded mozzarella and a few slices of pepperoni. Sprinkle a little Italian seasoning over the filling.
- Fold the other half of the rectangle over the filling and press the edges to seal firmly.
- Place the hot pockets on the prepared baking sheet and bake for 20–25 minutes or until golden brown and cooked through.
- Remove from the oven and let the hot pockets cool for 5 minutes before serving warmly with extra marinara for dipping.
Notes
Store cooled hot pockets in an airtight container for up to 3–4 days in the refrigerator. Flash-freeze baked pockets for up to 2 months. Reheat in the oven for best texture.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Snack
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 hot pocket
- Calories: 320
- Sugar: 3.4g
- Sodium: 760mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3.8g
- Protein: 28g
- Cholesterol: 25mg