You know those days when you’re just craving pizza, but you’re trying to be good? I totally get it! That’s exactly why I whipped up these amazing High Protein Pizza Pockets. Seriously, they’ve been a lifesaver for me when I’m rushing around and need something that tastes fantastic *and* keeps me full. Forget those sad, greasy takeout options; these little pockets are packed with goodness and super quick to make. They’re my go-to for a satisfying snack or even a light lunch that actually fuels me. They’re a total game-changer!
Why You’ll Love These High Protein Pizza Pockets
Honestly, these pockets are just plain awesome! Here’s why you’re going to become obsessed:
- Super Speedy: We’re talking quick to mix and bake, perfect for those rushed evenings or when a snack attack hits hard.
- Seriously Easy: Even if you’re new to baking, these come together with minimal fuss. No fancy ingredients or complicated steps here!
- Protein Powerhouse: Packed with lean protein to keep you full and satisfied way longer than your average snack. Say goodbye to that mid-afternoon slump!
- Delightfully Delicious: They taste just like the real deal – warm, cheesy, and full of pizza flavor, but in a way that actually makes you feel good.
Ingredients for Your High Protein Pizza Pockets
Okay, so gathering your ingredients is the first step to pizza pocket glory! I’ve found that using specific things really makes a difference, especially to get that protein boost.
- 1 cup whole wheat flour: This is great because it’s got more fiber than all-purpose flour, which helps keep you full.
- 1 teaspoon baking powder: Just for a little lift, you know?
- 1/2 teaspoon salt: For flavor balance!
- 1/2 cup Greek yogurt: THIS is one of the key players for protein! It makes the dough super soft and adds a good amount of protein to boot.
- 1/4 cup shredded mozzarella cheese: Because, hello, cheesy goodness!
- 1/4 cup cooked chicken breast, diced: My go-to protein. You can also use turkey, lean ground beef, or even some mashed white beans if you want a vegetarian version!
- 2 tablespoons marinara sauce: Just enough to give it that classic pizza saucy punch.
- 1 tablespoon chopped bell pepper: For a little crunch and color.
- 1 tablespoon chopped onion: Adds another layer of flavor!
See? Nothing too crazy, but all these little things come together to make something seriously satisfying and packed with protein.
Crafting Your High Protein Pizza Pockets: Step-by-Step
Alright, let’s get down to the fun part – actually making these bad boys! It’s really not complicated at all, and the result is so worth it. You’ll have these delicious pockets of joy ready in no time.
Preparing the Dough for High Protein Pizza Pockets
First things first, preheat your oven to 400°F (200°C). While that’s warming up, grab a medium-sized bowl. Toss in your whole wheat flour, baking powder, and that pinch of salt. Give it a quick whisk to combine everything nicely. Now, here’s where the magic happens for the dough: add your Greek yogurt. It might look a little shaggy at first, but just mix it in until a dough ball forms. I like to use my hands here; it just feels right! Turn it out onto a lightly floured surface and knead it gently for just about a minute. You don’t want to overwork it, just enough to make it smooth and cohesive. Then, roll it out into a rectangle – I usually aim for about 8×10 inches, but don’t stress too much about perfection!
Assembling and Sealing Your High Protein Pizza Pockets
Once your dough is rolled out, spread that yummy marinara sauce over *half* of the rectangle, leaving a little border around the edges. Now, layer on your filling: the diced chicken, the chopped bell pepper and onion, and finally, that shredded mozzarella cheese. Don’t overdo the filling, or they might burst open! Next, carefully fold the other half of the dough over the filling, like you’re closing a book. Trim any excess dough if needed, and then really press those edges together. I use my fingers to crimp them, but a fork works great too! This is important, you guys, really seal ‘em up tight so all that goodness stays *inside* where it belongs during baking.
Baking the Perfect High Protein Pizza Pockets
Now, get your pizza pockets onto a baking sheet. You can line it with parchment paper if you want super easy cleanup, which, let’s be honest, is always a win. Pop them into your preheated oven and bake for about 15 to 20 minutes. You’re looking for them to be puffed up and a beautiful golden brown color. They should smell amazing! Keep an eye on them towards the end so they don’t get too dark.
Tips for Success with Your High Protein Pizza Pockets
Okay, so you’ve got the recipe, but let me tell you, a few little tricks can take these High Protein Pizza Pockets from good to absolutely *phenomenal*. Trust me, I learned these through a bit of trial and error, so you don’t have to!
First off, about that dough – if it feels a little sticky when you’re rolling it, don’t go crazy adding more flour. Just use a super light dusting on your surface and your rolling pin. Too much flour makes them tough, and we definitely don’t want that. Also, really press those seams shut! I like to use the tines of a fork to really crimp them, kind of like a mini ravioli. It not only looks pretty but makes sure absolutely no filling escapes during baking. I’ve tried something similar with different doughs before, like these spinach wraps, and sealing it well is always key!
Filling-wise, don’t go overboard! It’s tempting to cram as much deliciousness in there as possible, but overstuffing can make them hard to seal and more likely to break open while baking. Just a nice, even layer of sauce and toppings is perfect. And speaking of toppings, feel free to get creative! Maybe add some different veggies or even try swapping out the chicken for some seasoned ground turkey.
Oh, and if you’re curious about other dough recipes that use Greek yogurt, you might like my naan recipe too – it gives you a similar softness!
Ingredient Notes and Substitutions for High Protein Pizza Pockets
Let’s chat about these ingredients for a sec, because sometimes you need to swap things around, right? And I want to make sure these High Protein Pizza Pockets still rock your world!
That Greek yogurt is a superstar here, giving us creaminess and a big protein punch in the dough. If you can’t find Greek yogurt or want to try something different, regular plain yogurt works too, but you might want to drain off a little of the extra liquid. Or, for a super low-carb, high-protein dough, you could peek at my yogurt bread recipe – it’s a bit different but uses similar principles!
For the protein in the filling, chicken is my go-to because it’s lean and easy. But honestly, leftover turkey, pulled pork, or even some crumbled up firm tofu or tempeh would be fantastic here and keep the protein high. If you’re feeling a vegetarian vibe, maybe some extra beans or lentils? Just make sure whatever you choose is cooked!
And the flour! Whole wheat is great for that extra fiber, but you can totally use all-purpose flour if that’s what you have on hand. Just be mindful that it might feel a tiny bit softer. I’ve found that using cottage cheese in doughs, like in my flagels, gives a similar sort of texture boost and extra protein, so that’s something to experiment with down the line if you’re feeling adventurous!
Serving and Storing Your High Protein Pizza Pockets
These little pockets are pretty amazing all on their own, but serving them with a side of extra marinara sauce for dipping is honestly the best. It just takes them to that next level of pizza perfection! If you’re feeling fancy, maybe a light sprinkle of fresh parsley or a tiny dollop of plain Greek yogurt on top? They’re also fantastic alongside something a bit more substantial, like a simple side salad or even some protein-packed nuggets if you’re feeling it, like these veggie nuggets!
Now, if you happen to have any leftovers (which is rare in my house!), they store like a dream. Just let them cool completely, then pop them into an airtight container in the fridge for up to 3 days. Reheating is super easy too – just pop them in the toaster oven or a regular oven at about 350°F (175°C) for a few minutes until they’re warmed through and get that nice crispy crust back. Microwave works in a pinch, but the oven is definitely my preference for keeping them from getting soggy.
Frequently Asked Questions About High Protein Pizza Pockets
Okay, so you’ve made these amazing High Protein Pizza Pockets, or you’re about to, and probably have a few lingering questions. I get it! It’s always good to know the nitty-gritty.
Can I make these High Protein Pizza Pockets ahead of time?
Yes, you absolutely can! The dough itself is pretty forgiving. You can mix up the dough and keep it wrapped in the fridge for up to 24 hours. Just let it sit at room temperature for about 15-20 minutes before you plan to roll and fill them. Or, you can assemble and bake them, then store them as per the instructions below. They are perfect for meal prep!
What other fillings work well for these pockets?
Oh, the possibilities are endless! I love the chicken because it’s lean, but you could totally use leftover shredded turkey, some seasoned ground beef, or even some crumbled tofu or tempeh for a vegetarian twist. If you’re going meatless, black beans or lentils seasoned with taco or Italian spices are fantastic! Think about it like making a little stuffed chicken or even a mini chicken parm pocket. Just make sure your filling isn’t too wet or it might make the dough soggy!
Are these High Protein Pizza Pockets freezer-friendly?
Yes, they are! Once they’re baked and completely cooled, you can freeze them in an airtight container or freezer bag for up to about 2-3 months. Just make sure they’re well-sealed so they don’t get freezer burn. Reheating them in a toaster oven or regular oven is the best way to get them crispy again!
How do I make sure the pockets are truly high protein?
The protein really comes from a few stars in this recipe! The Greek yogurt in the dough adds a good amount, and of course, the lean protein filling like chicken or turkey is key. If you’re making them vegetarian, using beans, lentils, or even cottage cheese in the filling will keep that protein count high. It’s all about choosing those protein-rich ingredients!
Estimated Nutritional Information
Alright, so you’re probably wondering what sort of nutritional magic is packed into these High Protein Pizza Pockets. While every kitchen appliance and ingredient brand can be a *little* different, a typical serving (that’s usually one pocket) clocks in around 250 calories. You’re getting about 20g of protein, which is brilliant for staying full, along with roughly 25g of carbs and only 8g of fat. Plus, a decent 3g of fiber to help things along! Remember, these are just estimates from my kitchen, so your mileage might vary a bit, but it’s a solid option if you’re looking at your macros. If you’re interested in more protein-packed meal ideas, you should totally check out my protein breakfast recipes too!
Share Your High Protein Pizza Pocket Creations!
Okay, now it’s YOUR turn to get in on the fun! I absolutely LOVE seeing what you all cook up in your own kitchens with my recipes. So, if you make these High Protein Pizza Pockets, please, please, PLEASE leave a comment below and let me know how they turned out! Did you find a super cool filling I haven’t thought of? Did your kids devour them? I’d be thrilled to hear all about it! You can also connect with me on my About Me page here or shoot me a message through my contact page. Happy baking!
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High Protein Pizza Pockets
- Total Time: 35 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Quick and easy pizza pockets packed with protein.
Ingredients
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup Greek yogurt
- 1/4 cup shredded mozzarella cheese
- 1/4 cup cooked chicken breast, diced
- 2 tablespoons marinara sauce
- 1 tablespoon chopped bell pepper
- 1 tablespoon chopped onion
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, mix together flour, baking powder, and salt.
- Add Greek yogurt and mix until a dough forms.
- Knead the dough lightly on a floured surface.
- Roll out the dough into a rectangle.
- Spread marinara sauce over half of the dough.
- Top with chicken, bell pepper, onion, and mozzarella cheese.
- Fold the other half of the dough over the filling.
- Press the edges to seal.
- Cut into pocket-sized portions.
- Place on a baking sheet.
- Bake for 15-20 minutes, or until golden brown.
Notes
- Serve with extra marinara sauce for dipping.
- You can add other vegetables like mushrooms or spinach.
- For a spicier kick, add a pinch of red pepper flakes.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pocket
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg
Keywords: high protein, pizza pockets, healthy snack, quick meal, chicken, Greek yogurt