High Protein Pizza Pockets with Greek Yogurt Dough
Homemade high protein pizza pockets made with Greek yogurt dough — crispy, cheesy, and packed with flavor for a satisfying, protein-rich snack or meal!
- Prep Time: 20 minutes
- Cook Time: 16-18 minutes
- Total Time: 0 hours
Ingredients
Scale
- 1 cup 2% plain Greek yogurt (I love Fage lactose free)
- ½ cup all-purpose flour*
- ½ cup whole wheat flour*
- 1 teaspoon baking powder
- ½ heaping cup part-skim shredded mozzarella cheese
- ½ cup marinara sauce
- 1 large egg for egg wash (won’t use the whole thing)
- Optional garnish: parmesan cheese, oregano
Instructions
- Preheat the oven to 425F. Line a baking sheet with parchment paper and set aside.
- In a large bowl combine Greek yogurt, all-purpose flour, whole wheat flour and baking powder. Mix together until it becomes a ball of dough. You will need to use your hands to form it together once initially combined.
- On a floured surface, roll out the dough into a rectangle of ⅛-inch thickness. Cut into 6 squares. You will be able to form 2 more squares with the leftover pieces, so re-roll and cut the dough to make 2 additional squares.
- Place each square on the prepared baking sheet.
- Spoon 1 teaspoon of sauce onto the lower triangular half of the squares of dough, as seen in the pictures. Top with 1 tablespoon cheese. Repeat until all squares of dough have filling.
- Fold the dough over to form a triangle. Pinch the edges shut or use a fork to seal the edges.
- In a small bowl whisk the egg with a splash of water. Brush the egg wash on top of the triangular pizza pockets. Sprinkle parmesan cheese and oregano on top.
- Bake for 16-18 minutes, until the dough is golden and crisp at the edges. Let cool slightly before enjoying!
Notes
*You can use 100% White Whole Wheat Flour for this recipe, but it is harder to find!