High Protein Pizza Pockets with Greek Yogurt Dough Recipe

If you are on the hunt for a snack that is not just delicious but also packs a powerful protein punch, then you are going to adore the High Protein Pizza Pockets with Greek Yogurt Dough Recipe. These homemade pockets are a game-changer, combining the creamy tang of Greek yogurt in the dough with melty mozzarella and savory marinara inside. They come together quickly, are a perfect handheld treat, and deliver that deeply satisfying flavor and texture you crave while keeping your protein goals right on track. Trust me, once you take the first crispy, cheesy bite, you’ll be hooked.

Ingredients You’ll Need

This recipe calls for simple, wholesome ingredients that come together beautifully to create amazing texture, flavor, and nutrition. Each component plays an important role—from the tangy Greek yogurt that makes the dough tender and protein-rich, to the cheeses that add that irresistible gooey pull.

• 1 cup 2% plain Greek yogurt: Adds moisture, protein, and a subtle tang for tender dough.
• ½ cup all-purpose flour*: Provides structure and softness to the dough.
• ½ cup whole wheat flour*: Brings nuttiness, fiber, and a hearty texture.
• 1 teaspoon baking powder: Helps the dough rise slightly for a light, crispy bite.
• ½ heaping cup part-skim shredded mozzarella cheese: For that classic, stretchy pizza cheese yum.
• ½ cup marinara sauce: Bursts of tomatoey flavor inside every pocket.
• 1 large egg: Whisked with water for a glossy, golden finish.
• Optional garnish – parmesan cheese & oregano: Adds a savory, aromatic touch on top.

How to Make High Protein Pizza Pockets with Greek Yogurt Dough Recipe

Step 1: Prepare Your Oven and Dough

Start by preheating your oven to 425°F to get it hot and ready for baking. Line a baking sheet with parchment paper to keep your pizza pockets from sticking and for easy cleanup later. Next, in a large mixing bowl, combine the Greek yogurt, all-purpose flour, whole wheat flour, and baking powder. Mixing them together will form a slightly sticky, pliable dough ball. Once it starts coming together, use your hands to knead it gently until smooth. This simple dough is packed with protein and full of character thanks to the tangy yogurt that keeps it moist and tender.

Step 2: Roll and Cut the Dough

Dust your surface lightly with flour and roll the dough out into a rectangle about one-eighth inch thick. The thinner the dough, the crispier the final pockets will be. Cut the dough into six even squares. Don’t toss those leftover dough scraps — roll them out again and cut two more squares. This way, you maximize every bit of dough, ensuring no waste and more of these savory pockets to enjoy!

Step 3: Fill and Seal Your Pizza Pockets

Place the dough squares onto your prepared baking sheet. On the bottom half of each square, spoon about a teaspoon of marinara sauce. Then top with a generous tablespoon of shredded mozzarella cheese. Carefully fold each square over into a triangle shape, bringing the two edges together. Pinch and seal the edges firmly with your fingers or press with a fork to ensure no filling escapes during baking. This step locks in all the delicious cheesy tomato goodness.

Step 4: Add Finishing Touches and Bake

In a small bowl, whisk the egg with a splash of water to create an egg wash that makes your pizza pockets golden brown and shiny. Brush this wash onto the tops, then sprinkle with parmesan cheese and oregano for an extra pop of flavor and aroma. Slide the tray into your preheated oven and bake for 16 to 18 minutes until the dough edges turn a beautiful golden color and the pockets feel crisp to the touch. After baking, allow them to cool a little before devouring these irresistible bites.

How to Serve High Protein Pizza Pockets with Greek Yogurt Dough Recipe

Garnishes

Sprinkle some extra freshly grated parmesan or a pinch of flaky sea salt on top right before serving for elevated flavor. A touch of chili flakes or a drizzle of basil pesto can add exciting layers of taste that complement the cheesy tomato filling wonderfully.

Side Dishes

Pair your protein pizza pockets with a fresh green salad tossed in a light vinaigrette or a crisp cucumber and tomato salad to balance the richness. A bowl of homemade minestrone or a simple vegetable soup also makes a cozy side that rounds out your meal beautifully.

Creative Ways to Present

For parties or casual get-togethers, arrange these pockets on a platter with small dipping bowls of marinara, spicy aioli, or garlic butter. You can also cut each pocket into bite-sized pieces for perfect finger food that’s easy to share and enjoy.

Make Ahead and Storage

Storing Leftovers

Leftover High Protein Pizza Pockets with Greek Yogurt Dough Recipe can be stored in an airtight container in the refrigerator for up to 3 days. They stay surprisingly tender and keep their flavors intact, making for a quick and satisfying snack or light meal the next day.

Freezing

If you want to make a batch ahead, you can freeze uncooked pizza pockets on a baking sheet until solid, then transfer them to a freezer-safe bag or container. Freeze for up to 2 months. When ready to bake, there is no need to thaw; just add a few minutes to the baking time.

Reheating

Reheat refrigerated or frozen High Protein Pizza Pockets in a preheated oven at 375°F for about 8-10 minutes or until warmed through and crispy again. This keeps the texture satisfying and the cheese melted to perfection.

FAQs

Can I use a different type of flour in this recipe?

Absolutely! While all-purpose and whole wheat flours give the best balance of texture and flavor, you can use 100% white whole wheat flour if you prefer, though it may be a bit harder to find and yields a slightly denser dough.

Is this recipe suitable for vegetarians?

Yes, it definitely is! This recipe uses no meat products, but is rich in protein thanks to the Greek yogurt and cheese. Feel free to add vegetarian toppings or fillings if you like.

Can I make the dough ahead of time?

You can prepare the dough a few hours in advance and keep it refrigerated wrapped tightly in plastic. When ready, just roll out and proceed with filling and baking as usual.

What if I don’t have Greek yogurt?

Greek yogurt is key for protein and texture here, but you could experiment with other strained yogurts or even cottage cheese blended until smooth. Just keep in mind it may affect the dough’s consistency.

How can I make this recipe vegan or dairy-free?

To veganize, replace Greek yogurt with a plant-based yogurt thickened with a bit of flaxseed meal or vegan cream cheese, use vegan mozzarella, and swap the egg wash with a plant-based milk glaze. The pockets will be delicious though texture and rise might vary slightly.

Final Thoughts

I can’t recommend the High Protein Pizza Pockets with Greek Yogurt Dough Recipe enough if you’re craving something hearty, cheesy, and packed with protein—all without the fuss of complicated baking. These pockets are incredibly versatile and perfect for lunchboxes, snacks, or a casual dinner that feels special. Go ahead and give this recipe a try; your taste buds and your body will thank you!

High Protein Pizza Pockets with Greek Yogurt Dough Recipe

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These High Protein Pizza Pockets use a unique Greek yogurt dough, creating a crispy, cheesy, and protein-packed snack or meal. With a perfect balance of whole wheat and all-purpose flour, filled with marinara sauce and mozzarella, these pockets are quick to prepare and baked until golden, making them an ideal homemade savory treat.

• Author: Paula
• Prep Time: 20 minutes
• Cook Time: 16-18 minutes
• Total Time: 36-38 minutes
• Yield: 8 pizza pockets
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Dough Ingredients

• 1 cup 2% plain Greek yogurt (preferably Fage lactose free)
• ½ cup all-purpose flour
• ½ cup whole wheat flour
• 1 teaspoon baking powder

Filling Ingredients

• ½ heaping cup part-skim shredded mozzarella cheese
• ½ cup marinara sauce

Finishing Ingredients

• 1 large egg (for egg wash, only part of the egg used)
• Optional garnish: parmesan cheese
• Optional garnish: dried oregano

Instructions

1. Preheat and Prepare: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside to prevent sticking and ensure even baking.
2. Make the Dough: In a large bowl, combine the Greek yogurt, all-purpose flour, whole wheat flour, and baking powder. Mix together until a dough ball forms. Use your hands to knead and bring the dough fully together for a smooth consistency.
3. Roll and Cut the Dough: On a floured surface, roll out the dough into a rectangle about ⅛-inch thick. Cut the rectangle into 6 equal squares. Gather the leftover dough, re-roll it, and cut out 2 additional squares, yielding 8 squares total.
4. Assemble the Pizza Pockets: Place each dough square on the prepared baking sheet. Spoon about 1 teaspoon of marinara sauce onto the lower triangular half of each square, then top with 1 tablespoon of shredded mozzarella cheese. Repeat for all squares.
5. Seal the Pockets: Fold the top half of each square over the filling to form a triangle. Pinch the edges firmly to seal, using your fingers or a fork to crimp them securely, preventing filling from leaking during baking.
6. Apply Egg Wash and Garnish: In a small bowl, whisk the egg with a splash of water. Brush this egg wash lightly over the tops of the pockets to achieve a golden, glossy finish. Sprinkle with optional parmesan cheese and dried oregano for extra flavor.
7. Bake: Bake the pizza pockets in the preheated oven for 16 to 18 minutes, or until the dough is golden brown and crisp around the edges.
8. Cool and Serve: Remove from the oven and allow the pizza pockets to cool slightly on the baking sheet. Serve warm for a delicious, protein-rich treat.

Notes

• You can substitute the all-purpose and whole wheat flour mixture with 100% White Whole Wheat Flour if preferred, though it can be harder to find.
• Use part-skim mozzarella cheese to keep the recipe balanced and not overly fatty while maintaining a good melt.
• Adjust marinara sauce amount according to your taste to avoid sogginess or dryness.
• Ensure dough thickness is even to promote thorough cooking and crisp texture.