High Protein Pepperoni Pizza Hot Pockets
High Protein Pepperoni Pizza Hot Pockets
Ingredients
For the Dough
- 410 grams low fat Greek yogurt, 0.5% fat
- 400 grams plain all purpose flour, can be substituted for self raising flour
- 2 teaspoons baking powder
- 1 teaspoon Italian herb seasoning, as needed
- 1/2 teaspoon garlic powder, as needed
- 1/4 teaspoon salt, as needed
For the Filling
- 160 grams low fat cheese, 20g per hot pocket
- 120 grams pizza sauce, or marinara, 15g per hot pocket
- 160 grams sliced mini pepperoni, can be substituted for turkey or beef pepperoni, 20g per hot pocket
Instructions
- 1
Begin by forming your dough. In a large bowl, add the 400 grams of plain all-purpose flour, 2 teaspoons of baking powder, 410 grams of low-fat Greek yogurt, Italian herb seasoning, garlic powder, and salt.
⏱️ 5 min
- 2
Mix the ingredients with a spatula until they are just combined, then turn the mixture out onto a clean surface and knead by hand for 5-7 minutes until a cohesive, smooth dough ball is formed.
⏱️ 10 min
- 3
Divide the dough into 8 equal-sized balls.
⏱️ 3 min
- 4
Take one dough ball at a time and flatten it into a disc, approximately 4-5 inches in diameter. Top the flattened dough with 15 grams of pizza sauce/marinara, spreading it evenly but leaving a small border. Then, add 20 grams of low-fat cheese and 20 grams of sliced mini pepperonis to one half of the disc.
⏱️ 15 min
- 5
Fold the empty half of the dough over the filling, creating a semi-circle. Pinch the edges of the dough together firmly to seal the hot pocket completely, ensuring no filling can escape. Flip the sealed hot pocket over and gently press on it to flatten its shape slightly.
⏱️ 7 min
- 6
Heat a large non-stick pan over low-medium heat. Place the hot pockets in the pan, ensuring not to overcrowd it (you may need to cook in batches). Cover the pan with a lid and cook for 5-6 minutes per side, or until they are golden brown and cooked through.
⏱️ 48 min
- 7
Remove the cooked hot pockets from the pan and serve immediately, or allow them to cool completely before storing. Store the cooked hot pockets in an airtight container in the fridge for up to 3-4 days or in the freezer for up to 1 month.
⏱️ 5 min
- 8
To reheat from the fridge: Microwave for 3-5 minutes (flipping halfway), air fry for 5-10 minutes at 180C/350F, or bake in an oven for 5-10 minutes at 200C/400F.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Pepperoni Pizza Hot Pockets
For the Dough
- 410 grams low fat Greek yogurt, 0.5% fat
- 400 grams plain all purpose flour, can be substituted for self raising flour
- 2 teaspoons baking powder
- 1 teaspoon Italian herb seasoning, as needed
- 1/2 teaspoon garlic powder, as needed
- 1/4 teaspoon salt, as needed
For the Filling
- 160 grams low fat cheese, 20g per hot pocket
- 120 grams pizza sauce, or marinara, 15g per hot pocket
- 160 grams sliced mini pepperoni, can be substituted for turkey or beef pepperoni, 20g per hot pocket
Instructions
- 1
Begin by forming your dough. In a large bowl, add the 400 grams of plain all-purpose flour, 2 teaspoons of baking powder, 410 grams of low-fat Greek yogurt, Italian herb seasoning, garlic powder, and salt.
⏱️ 5 min - 2
Mix the ingredients with a spatula until they are just combined, then turn the mixture out onto a clean surface and knead by hand for 5-7 minutes until a cohesive, smooth dough ball is formed.
⏱️ 10 min - 3
Divide the dough into 8 equal-sized balls.
⏱️ 3 min - 4
Take one dough ball at a time and flatten it into a disc, approximately 4-5 inches in diameter. Top the flattened dough with 15 grams of pizza sauce/marinara, spreading it evenly but leaving a small border. Then, add 20 grams of low-fat cheese and 20 grams of sliced mini pepperonis to one half of the disc.
⏱️ 15 min - 5
Fold the empty half of the dough over the filling, creating a semi-circle. Pinch the edges of the dough together firmly to seal the hot pocket completely, ensuring no filling can escape. Flip the sealed hot pocket over and gently press on it to flatten its shape slightly.
⏱️ 7 min - 6
Heat a large non-stick pan over low-medium heat. Place the hot pockets in the pan, ensuring not to overcrowd it (you may need to cook in batches). Cover the pan with a lid and cook for 5-6 minutes per side, or until they are golden brown and cooked through.
⏱️ 48 min - 7
Remove the cooked hot pockets from the pan and serve immediately, or allow them to cool completely before storing. Store the cooked hot pockets in an airtight container in the fridge for up to 3-4 days or in the freezer for up to 1 month.
⏱️ 5 min - 8
To reheat from the fridge: Microwave for 3-5 minutes (flipping halfway), air fry for 5-10 minutes at 180C/350F, or bake in an oven for 5-10 minutes at 200C/400F.
⏱️ 10 min