Name: High Protein Pizza Hot Pockets
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup plain Greek yogurt; 1 cup all-purpose flour (plus extra for kneading); 1/3 cup unflavored whey protein powder; 1 tbsp baking powder; 1 tsp garlic powder; 1 tsp Italian seasoning; 1/2 tsp salt; 1/2 cup pizza sauce; 1 1/2 cups shredded mozzarella (freshly grated); 3 oz 85g pepperoni slices

High Protein Pizza Hot Pockets

03/20/2026
ByKatelyn Anne

These golden, crispy little triangles are stuffed with melty mozzarella and pizza sauce and each one packs over 20 grams of protein from a two-ingredient Greek yogurt dough that takes about 10 minutes to put together. They’re ready in under 30 minutes and work perfectly for meal prep.

Why You'll Love This Recipe

I started making these when I wanted a high protein snack that actually tasted good. The Greek yogurt dough with protein powder is the whole trick here because it comes together in one bowl with no yeast, no rising time, and no waiting around, and it bakes up golden and perfectly crispy. The pepperoni in the filling tastes delicious , and the whole thing is done in 30 minutes from start to finish.

Ingredients

Dough

1 cup plain Greek yogurt (full fat or low fat both work)
1 cup all-purpose flour, plus extra for kneading
1/3 cup unflavored whey protein powder
1 tbsp baking powder
1 tsp garlic powder
1 tsp Italian seasoning
1/2 tsp salt

Filling

1/2 cup pizza sauce
1 1/2 cups shredded mozzarella, freshly grated
3 oz (85g) pepperoni slices

Instructions

1. Preheat and Prep

Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper. Getting the oven fully up to temperature before the triangles go in is important because a hot oven is what gives you that golden, slightly crisp exterior rather than a pale, soft crust.

2. Make the Dough

Whisk together the flour, protein powder, baking powder, garlic powder, Italian seasoning, and salt in a large bowl until evenly combined. Add the Greek yogurt and fold it in with a spatula until a shaggy dough forms, then turn it out onto a lightly floured surface and knead for 2 to 3 minutes until smooth and elastic. The dough should feel soft and slightly tacky but not sticky enough to cling to your hands. If it is sticking, dust with a little extra flour and keep kneading. Let the dough rest for 10 minutes before rolling because this relaxes the gluten and makes it much easier to roll out without it springing back.

3. Shape the Dough

Divide the dough into 8 equal portions and roll each one out into a square roughly 5 to 6 inches across and about a quarter inch thick. Thinner dough gives you a crispier pocket and a better dough to filling ratio, so take your time with the rolling pin and aim for an even thickness all the way through.

4. Fill and Seal

Spoon a thin layer of pizza sauce diagonally onto one half of each square, staying well within a half inch border along the edge. Add a small handful of shredded mozzarella on top of the sauce, then lay 3 to 4 pepperoni slices over the cheese. Fold the dough over corner to corner to form a triangle, then press firmly along both open edges with a fork to crimp them shut. If the edges are not sticking, dab a little water along the rim before sealing to help them bond.

5. Bake

Place the sealed triangles on the lined baking tray with a little space between each one. Bake at 375°F (190°C) for 18 to 20 minutes until the tops are golden brown and the dough feels set and slightly firm to the touch. Let them cool for 5 minutes before eating. The filling is extremely hot straight out of the oven and that resting time lets the cheese set slightly so it does not pour straight out when you bite in.

Tips

Do not overfill the triangles. The most common reason these burst in the oven is too much filling pushing against the sealed edge. A thin layer of sauce, a small handful of cheese, and a few pepperoni slices is genuinely enough, and the dough puffs up around it to make each triangle feel substantial.
Let the dough rest before rolling. Ten minutes of rest after kneading lets the gluten relax so the dough rolls out smoothly and stays where you put it instead of constantly shrinking back. Skipping this step makes shaping much harder and the final thickness uneven.
Press the fork seal firmly all the way along both edges of the triangle. A weak seal is what causes these to open up during baking. Press with real pressure and go back over any spots that look thin or uneven. The water trick along the edge helps the two layers of dough bond before you crimp.
Whey protein works best in the dough because it blends smoothly and does not make the dough dry or crumbly. If the dough feels stiffer than expected after kneading, add a small extra spoonful of Greek yogurt and work it in until the texture feels soft and pliable again.

Variations and Substitutes

For a gluten free version, swap the all-purpose flour for a good quality gluten free all-purpose blend at a one to one ratio. The texture will be slightly more crumbly than the original but the triangles still hold together and taste great. Make sure your baking powder is certified gluten free as well.
The filling is completely flexible. Swap the pepperoni for cooked crumbled sausage, shredded rotisserie chicken, or keep it vegetarian with sauteed mushrooms and spinach. Just keep the total filling volume consistent and make sure anything you add is not too wet or it will make the dough soggy before it has a chance to seal properly.
For an even higher protein version, swap half the Greek yogurt for blended low fat cottage cheese. The dough comes out slightly denser but the protein content goes up further and the flavor is virtually identical once everything is baked together.

Storage and Reheating

Refrigerating

Store cooled triangles in an airtight container in the fridge for up to 3 days.

Freezing

Freeze fully cooled triangles in a single layer on a tray until solid, then transfer to a freezer bag for up to 3 months.

Reheating

Microwave: Place a triangle on a microwave-safe plate and heat on medium power for 60 to 90 seconds until heated through. The crust will soften slightly but the filling heats evenly.
Oven: Place on a baking tray and reheat at 375°F (190°C) for 8 to 10 minutes until the crust crisps back up and the filling is hot all the way through.

High Protein Pizza Hot Pockets

Soft, golden baked triangles made from a protein powder boosted Greek yogurt dough stuffed with pizza sauce, melty mozzarella, and pepperoni. Each one packs 20 grams of protein, takes 30 minutes start to finish, and reheats perfectly from the fridge or freezer.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Snack

Servings 8

Ingredients

1 cup plain Greek yogurt
1 cup all-purpose flour plus extra for kneading
1/3 cup unflavored whey protein powder
1 tbsp baking powder
1 tsp garlic powder
1 tsp Italian seasoning
1/2 tsp salt
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella freshly grated
3 oz 85g pepperoni slices

Instructions

Preheat the oven to 375°F (190°C) and line a baking tray with parchment paper.
Whisk together the flour, protein powder, baking powder, garlic powder, Italian seasoning, and salt in a large bowl. Add the Greek yogurt and fold until a shaggy dough forms, then knead on a floured surface for 2 to 3 minutes until smooth. Rest for 10 minutes.
Divide the dough into 8 equal portions and roll each into a square roughly 5 to 6 inches across and a quarter inch thick.
Spoon a thin layer of pizza sauce diagonally onto one half of each square staying within a half inch border, add a small handful of mozzarella, then lay 3 to 4 pepperoni slices on top. Fold corner to corner to form a triangle and press firmly with a fork along both open edges to seal. Dab water along the edges first if needed.
Place the sealed triangles on the lined tray and bake for 18 to 20 minutes until golden brown and set. Rest for 5 minutes before serving.

Notes

Do not overfill the triangles. Too much filling pushes against the sealed edge in the oven and causes them to burst. A thin layer of sauce, a small handful of cheese, and a few pepperoni slices is all you need.
Let the dough rest for 10 minutes before rolling. This relaxes the gluten so the dough rolls out smoothly and holds its shape instead of shrinking back.
Press the fork seal firmly along both edges of the triangle. A weak seal is what causes these to open up during baking, so go over the edges twice if any spots look thin.
Whey protein works best in the dough because it blends smoothly without making things dry or crumbly. If the dough feels stiff after kneading, add a small extra spoonful of Greek yogurt and work it in until it feels soft and pliable.