High Protein Pizza Pockets with Greek Yogurt Dough Recipe
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.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
