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Golden-brown stuffed bread rolls, reminiscent of delightful pizza hot pockets, are sprinkled with herbs and paired with a small bowl of tomato sauce on a white surface.
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5 from 2 votes

High-Protein Pizza Hot Pockets

This homemade hot pocket recipe is a delicious and easy way to recreate a nostalgic snack from your childhood. By using Greek yogurt for added protein, you can enjoy this classic treat with all your favorite pizza fixings.
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Pizza
Cuisine: American
Keyword: pizza hot pockets
Servings: 8
Author: Linley Hanson

Ingredients

Dough

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.
    A glass bowl containing partially mixed dough with a wooden spoon sits ready to become delicious homemade pizza or hot pockets.
  • Transfer the dough to a floured surface. Cut in half and place half back into the bowl. Set aside.
    Two pieces of dough sit on a floured surface next to a knife, ready to be transformed into homemade pizza pockets.
  • Roll one of the dough halves into a rectangle about 12x8 inches. Cut into 4 squares.
    Rolled-out dough on parchment paper, cut into four sections like the perfect start for homemade pizza pockets, with a wooden rolling pin nearby.
  • 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.
    Four sections of raw dough, resembling pizza hot pockets, are topped with cheese cubes, pepperoni slices, olives, and green onions on a floured surface.
  • 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.
    Four unbaked biscuit dough pieces, reminiscent of bubbling pizza crusts, rest on a parchment-lined baking sheet.
  • 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.
    Four rectangular pizza hot pockets of seasoned dough rest on a parchment-lined baking sheet, sprinkled with herbs and cheese.
  • Bake at 425℉ for 10-12 minutes. Remove from the oven and let cool for 5 minutes before serving.*
    Golden, herb-seasoned bread parcels resembling mini pizza hot pockets sit beside a small dish of sliced pepperoni and a cup of marinara sauce.

Video

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.

Nutrition

Calories: 300kcal | Carbohydrates: 29g | Protein: 18g | Fat: 12g | Fiber: 2g | Sugar: 3g