Smash or Trash Pizza Pockets
Smash or Trash Pizza Pockets
Ingredients
For the Dough
- 410 grams low fat Greek yogurt
- 400 grams plain all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon Italian herb seasoning, or to taste
- 1/2 teaspoon garlic powder, or to taste
- 1/2 teaspoon salt, or to taste
For the Filling
- 160 grams low fat cheese, shredded (20g per pocket)
- 120 grams pizza sauce, or marinara (15g per pocket)
- 160 grams sliced mini pepperoni, (20g per pocket)
Instructions
- 1
In a large mixing bowl, combine the plain all purpose flour, low fat Greek yogurt, baking powder, Italian herb seasoning, garlic powder, and salt. Mix thoroughly with a spoon or your hands until a shaggy dough forms.
⏱️ 5 min
- 2
Turn the dough out onto a lightly floured surface and knead for 2-3 minutes until it comes together into a smooth, cohesive ball. Do not overmix.
⏱️ 3 min
- 3
Divide the dough into 8 equal portions. Roll each portion into a small ball.
⏱️ 4 min
- 4
Take one dough ball and flatten it into a circle, about 4-5 inches in diameter, on a lightly floured surface. Spoon approximately 15 grams (about 1 tablespoon) of pizza sauce onto the center of the dough, leaving a small border. Top with about 20 grams of sliced mini pepperoni and 20 grams of shredded low fat cheese.
⏱️ 5 min
- 5
Carefully fold one side of the dough over the filling to meet the other side, forming a half-moon shape. Pinch the edges firmly to seal the pocket, ensuring no filling can escape. Repeat this process for the remaining 7 dough balls.
⏱️ 8 min
- 6
Heat a large non-stick pan or griddle over medium heat. Place 2-3 pizza pockets in the pan, ensuring not to overcrowd. Cook for 3-4 minutes per side, or until golden brown and cooked through. The cheese should be melted and the dough should be firm.
⏱️ 12 min
- 7
Remove cooked pizza pockets from the pan and repeat with the remaining pockets. Serve immediately and enjoy. Leftovers can be stored in an airtight container in the refrigerator.
⏱️ 12 min
Kitchen Tools
Nutrition Facts (per serving)
Smash or Trash Pizza Pockets
For the Dough
- 410 grams low fat Greek yogurt
- 400 grams plain all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon Italian herb seasoning, or to taste
- 1/2 teaspoon garlic powder, or to taste
- 1/2 teaspoon salt, or to taste
For the Filling
- 160 grams low fat cheese, shredded (20g per pocket)
- 120 grams pizza sauce, or marinara (15g per pocket)
- 160 grams sliced mini pepperoni, (20g per pocket)
Instructions
- 1
In a large mixing bowl, combine the plain all purpose flour, low fat Greek yogurt, baking powder, Italian herb seasoning, garlic powder, and salt. Mix thoroughly with a spoon or your hands until a shaggy dough forms.
⏱️ 5 min - 2
Turn the dough out onto a lightly floured surface and knead for 2-3 minutes until it comes together into a smooth, cohesive ball. Do not overmix.
⏱️ 3 min - 3
Divide the dough into 8 equal portions. Roll each portion into a small ball.
⏱️ 4 min - 4
Take one dough ball and flatten it into a circle, about 4-5 inches in diameter, on a lightly floured surface. Spoon approximately 15 grams (about 1 tablespoon) of pizza sauce onto the center of the dough, leaving a small border. Top with about 20 grams of sliced mini pepperoni and 20 grams of shredded low fat cheese.
⏱️ 5 min - 5
Carefully fold one side of the dough over the filling to meet the other side, forming a half-moon shape. Pinch the edges firmly to seal the pocket, ensuring no filling can escape. Repeat this process for the remaining 7 dough balls.
⏱️ 8 min - 6
Heat a large non-stick pan or griddle over medium heat. Place 2-3 pizza pockets in the pan, ensuring not to overcrowd. Cook for 3-4 minutes per side, or until golden brown and cooked through. The cheese should be melted and the dough should be firm.
⏱️ 12 min - 7
Remove cooked pizza pockets from the pan and repeat with the remaining pockets. Serve immediately and enjoy. Leftovers can be stored in an airtight container in the refrigerator.
⏱️ 12 min