Protein Hot Pockets
Lunchhigh proteinmeal preppizzaeasy recipe
Kelton Maloy · ★★★★★
Protein Hot Pockets
PREP 15 min · COOK 18 min · SERVES 4
4 SERV
EASY
15 min
18 min
Ingredients
0 of 8 gathered
THE TWO-INGREDIENT DOUGH
1 cup self-rising flour, plus more for rolling
1 cup nonfat plain Greek yogurt
THE EASY PIZZA FILLING
1/3 cup pizza sauce
3/4 cup shredded part-skim mozzarella
24 slices turkey pepperoni, chopped
Italian seasoning, to taste
FOR FINISHING
1 egg, beaten
1 tablespoon grated Parmesan, optional
Method
1
Preheat the oven to 425°F. Line a baking sheet with parchment paper and lightly coat it with cooking spray.
2
Mix the self-rising flour and Greek yogurt until a shaggy dough forms. Knead for 1 to 2 minutes, adding a little flour if needed, until the dough feels smooth and is no longer very sticky.
3
Divide the dough into four equal pieces. Roll each piece into a rectangle about 1/4-inch thick.
4
Spread pizza sauce over one half of each rectangle, leaving a clean border. Add mozzarella, turkey pepperoni, and Italian seasoning. Keep the filling away from the edges so the pockets seal.
5
Fold the empty half over the filling. Press out extra air, pinch the edges closed, and crimp firmly with a fork. Cut two small vents in each top.
6
Place the pockets on the prepared pan. Brush with beaten egg and sprinkle with Parmesan if using.
7
Bake for 16 to 18 minutes, until deeply golden and firm on the bottom. Rest for 5 minutes before eating because the filling will be very hot.
Macros
250
Calories
17g
Protein
7g
Fat
29g
Carbs
Per serving · approximate values
Questions People Ask
Can I use a different filling?
Yes. Use turkey pepperoni, finely chopped cooked chicken, or another cooked protein. Keep the total filling modest and avoid watery sauces.
Can I air fry them?
Yes. Air fry at 375°F for about 10 to 12 minutes, checking early, until golden and cooked through.
Can I make these ahead?
Yes. Assemble and refrigerate them for up to 24 hours before baking, or bake them fully and reheat when ready.
Storage
Cool completely and refrigerate in an airtight container for up to 4 days. Reheat in an air fryer at 350°F for 4 to 6 minutes or in a 375°F oven until hot and crisp. Freeze baked pockets for up to 2 months.