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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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.