Description
These High-Protein Pizza Pockets deliver everything you love about pizza—melty cheese, savory fillings, and tangy sauce—wrapped in a golden, handheld crust that’s secretly fueling your day. Made with Greek yogurt dough and lean protein, they’re ready in about 30 minutes and freeze beautifully for busy weeks. Comfort food that works with you, not against you.
Ingredients
Dough
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1 cup plain non-fat Greek yogurt
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1 cup self-rising flour
(or 1 cup all-purpose flour + 1½ tsp baking powder + pinch of salt)
Filling
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¼ cup pizza sauce (no sugar added)
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½ cup shredded low-fat mozzarella cheese
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¼ cup turkey pepperoni or cooked lean ground turkey
Optional Flavor Boosters
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½ tsp Italian seasoning
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¼ tsp garlic powder
For Finishing
- 1 egg, whisked with 1 tsp water (egg wash)
Instructions
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Preheat Oven
Preheat to 375°F (190°C). Line a baking sheet with parchment paper. -
Make the Dough
In a bowl, mix Greek yogurt and self-rising flour until a shaggy dough forms. Knead lightly in the bowl for 30–45 seconds until smooth.
If sticky, dust hands with a little flour. -
Divide & Roll
Transfer dough to a lightly floured surface. Divide into 4 equal pieces. Roll each into a 6–7 inch circle, about ⅛-inch thick. -
Fill
On one half of each circle, spread 1 tablespoon pizza sauce, leaving a ½-inch border. Top with cheese and protein.
Do not overfill. -
Fold & Seal
Fold dough over filling to form a half-moon. Crimp edges firmly with a fork to seal. -
Egg Wash
Place pockets on baking sheet. Brush tops with egg wash. Sprinkle with Italian seasoning or garlic powder if desired. -
Bake
Bake for 18–22 minutes, until golden brown and puffed. - Cool Slightly
Let cool 5–10 minutes before eating—the filling will be hot.
Notes
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Greek yogurt must be thick—regular yogurt will make the dough too wet
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Less sauce = fewer leaks (1 Tbsp max per pocket)
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Fork-crimping beats every fancy folding method
- Let sealed pockets rest 5 minutes before baking to help prevent blowouts