High-Protein Pizza Hot Pockets
Published 3/21/2025
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A childhood classic turned healthy snack; these High-Protein Pizza Hot Pockets (18g per hot pocket!) bring the nostalgia, the flavor, and (close to!) the convenience of a store-bought hot pocket to your own kitchen.
We used Greek yogurt in the dough for an extra protein boost so you can enjoy this handheld ‘za as a snack or easy meal.
After making Protein Pop Tarts, the sweet pocket-y cousin to the hot pocket, I just KNEW we had to make these homemade pizza hot pockets. Unlike the store-bought version that, even though delicious, scalds your mouth and contains one too many questionable ingredients, these hot pockets are easy to make and made with simple, wholesome ingredients, so you can snack on ’em all you want! We can pretty much guarantee that your kids will gobble ’em up, too — this recipe is 100% approved by our toddlers 😋
Here’s the DL: Sure, it’ll take a bit more effort than just popping a store-bought pocket in the microwave, but it’s actually not so bad. And if you make a big batch, you can have them ready to go in the freezer, making it almost as easy as grabbing a box from the grocery store.
top tips from the fit foodie kitchen ⤵️
- We’ve tested this recipe with blended cottage cheese and plain Greek yogurt. They are good both ways, so follow your heart on this one!
- If you roll the dough too thinly, the hot pockets will not rise at all. They still taste good, but if you want a rise, don’t roll the dough out too thin.
- We like to make a double batch and freeze half for later. This works GREAT for houses with hungry kiddos! Just freeze them after assembly and before baking. Then, when you are ready to bake, add an extra 5-7 minutes to the baking time.
- While the egg wash does give the hot pockets a nice golden brown color, we’ve also tested this recipe with an avocado oil wash if you need an egg-free alternative.
4-Ingredient Hot Pocket Dough
- All-purpose flour: Gives the dough just the right texture. We’ve tested this with GF 1:1 AP flour as well, and it also worked great.
- Plain Greek yogurt: This sneaks in some added protein and eliminates the need for any additional fat like butter or oil. We’ve also tested this with blended cottage cheese, and it works as well!
- Baking powder: Helps make the dough a little bit light and fluffy + removes the need for a rise time.
- Salt: Just a pinch of salt helps enhance the flavor of this dough. Don’t skip it.
Freeze a Batch (highly recommend!)
We love love love making a big ol’ batch of these hot pockets and keeping them in the freezer for an easy snack. Here’s all you need to do:
Freezing instructions: Allow the hot pockets to cool completely. Wrap each hot pocket in tin foil and label each one with a date. Transfer to a freezer-safe bag and freeze for up to 3 months.
Microwave from frozen: unwrap the hot pocket and microwave for 2 minutes, flipping the hot pocket halfway.
Oven from frozen: Preheat the oven to 375ºF and place the wrapped hot pocket in the oven. Bake for 15 minutes wrapped. Unwrap and bake for another 5-10 minutes or until heated through.
High-Protein Pizza Hot Pockets
Ingredients
Dough
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon sea salt
- 2 cups plain Greek yogurt or blended cottage cheese
Filling
- ½ cup pizza sauce
- ½ cup mini pepperoni
- 8 oz. mozzarella log, cut into chunks
- 1 green pepper, minced
- ⅓ cup sliced black olives
Other
- 1 large egg
- 4 tablespoons shredded parmesan cheese
- 1 tablespoon Italian seasoning
Instructions
- Preheat the oven to 425℉.
- Place the flour, baking powder, salt, and yogurt into a large bowl. Using a silicone or wooden spoon, stir until combined. Then, using your hands, press together until a ball has formed.
- Transfer the dough to a floured surface. Cut in half and place half back into the bowl. Set aside.
- Roll one of the dough halves into a rectangle about 12×8 inches. Cut into 4 squares.
- To assemble the hot pocket, evenly distribute pizza sauce, pepperoni, mozzarella, green peppers, and black olives to each square. Pinch to close the open ends.
- Place the hot pocket on the baking sheet seam side down. Continue until you have made all of the hot pockets. Then, roll out the second half of the dough and assemble.
- Cut a small slit on the top of each hot pocket. Brush the top of each hot pocket with egg wash and sprinkle with cheese and Italian seasoning.
- Bake at 425℉ for 10-12 minutes. Remove from the oven and let cool for 5 minutes before serving.*
Tips & Notes
- We made this recipe with blended cottage cheese and yogurt. They are good both ways.
- Avocado oil is a great alternative for egg washing.
- If you roll the two too thin, the hot pockets will not rise at all. They still taste good, but if you want a rise, don’t roll the dough out too thin.
- We like to make a double batch and freeze half for later.
- Freezing instructions: Allow the hot pockets to cool completely. Wrap each hot pocket in tin foil and label each one with a date. Transfer to a freezer-safe bag and freeze for up to 3 months.
- Reheating instructions
- Microwave: unwrap the hot pocket and microwave for 2 minutes, flipping the hot pocket halfway.
- Oven: Preheat the oven to 375ºF and place the wrapped hot pocket in the oven. Bake for 15 minutes wrapped. Unwrap and bake for another 5-10 minutes or until heated through.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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