Pin The first time I made these, my husband actually asked if I'd ordered takeout. That's how good the dough turns out. I was skeptical about the Greek yogurt thing too. But something magical happens when it hits the heat. The dough gets this incredible texture, puffy and golden, nothing like those cardboard frozen pockets we all ate growing up. Now I keep a batch in the freezer for emergency lunch situations.
My friend Sarah came over during testing week and walked into a kitchen smelling like pizza. She looked confused when I said I was making healthy food. We stood at the counter folding these together, talking about how we used to beg for hot pockets after school. Now here we are, grown women excited about two-ingredient dough. She took six home with her. The best part is watching kids bite into them expecting disappointment and getting that gooey cheese pull instead.
Ingredients
- 1 cup low-fat Greek yogurt: The secret ingredient that makes this dough actually work, plain only please
- 1 cup all-purpose flour: Creates the structure, though you can experiment with half almond flour for lower carb
- 1 tbsp baking powder: Gives the dough that puff we all want in a hot pocket
- 1 tbsp Italian seasoning: Makes the dough taste like actual pizza crust not just bland bread
- 1 tsp garlic powder: Because garlic belongs everywhere especially paired with cheese
- 1 tsp salt: Brings out all the flavors and keeps things from tasting flat
- 120 g pizza sauce: Divide into 15 g portions, homemade or store-bought both work beautifully
- 160 g low-fat cheese: Fat-free mozzarella melts surprisingly well, portion at 20 g per pocket
Instructions
- Get your oven ready:
- Preheat to 375°F and line a baking tray with parchment paper, this saves so much cleanup later
- Make the dough:
- Mix flour, baking powder, Italian seasoning, garlic powder, and salt in a large bowl before adding the Greek yogurt
- Work it:
- Stir until you get a shaggy dough then turn it onto a floured surface and knead for 2 to 3 minutes until smooth
- Divide and roll:
- Split into 8 equal pieces, roll each into an oval about 6 inches long, keep them relatively thin
- Fill them up:
- Spoon 15 g sauce and 20 g cheese on one half, leaving a border so nothing escapes during baking
- Seal tight:
- Fold dough over, press edges together firmly, use a fork to crimp and add a touch of water if they won't stick
- Bake until golden:
- 18 to 20 minutes should do it, you want them deep golden brown with crispy edges
- Let them rest:
- Cool for 5 minutes before serving, the insides will be molten hot
Pin Last week my daughter brought three of these to school and came home asking for more. Her friends wanted the recipe, which feels like the ultimate victory. I packed them in her lunchbox still slightly frozen and they heated up perfectly. Sometimes food is just food, but other times it's this little victory that makes you feel like you nailed the whole feeding-people-well thing.
Make Ahead Magic
I always double this recipe and freeze half. They go from freezer to microwave in about 2 minutes, making them perfect for those days when you need something substantial but have zero time. Wrap each pocket individually in plastic then foil to prevent freezer burn.
Customize Your Filling
The cheese and sauce combination is classic for a reason, but do not be afraid to experiment. I have added diced cooked chicken, spinach, even some crumbled turkey pepperoni. Just keep the filling amounts the same so they still seal properly.
Storage and Reheating
The refrigerator keeps these fresh for up to 3 days, though they rarely last that long in my house. For longer storage, freeze them for up to 3 months and reheat in a 350°F oven for 10 to 15 minutes to restore that crispy exterior.
- Let them cool completely before freezing to prevent ice crystals
- Reheating in the oven beats the microwave for texture
- Pair with a simple side salad to make it a complete meal
Pin These pockets have become such a staple in our rotation. Make them once and you will understand why.
Recipe Questions
- → How long do these pizza pockets stay fresh?
Store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individually wrapped pockets for up to 3 months and reheat in the oven or microwave.
- → Can I make the dough ahead of time?
Yes, prepare the dough and store it wrapped in plastic wrap in the refrigerator for up to 24 hours before shaping and filling. Let it come to room temperature for easier rolling.
- → What makes these pockets high in protein?
The combination of Greek yogurt (or cottage cheese) in the dough plus low-fat cheese filling provides approximately 25g of protein per pocket, making them an excellent choice for post-workout meals or high-protein diets.
- → Can I use alternative flours for low-carb versions?
Absolutely. Replace all-purpose flour with a blend of half almond flour and half coconut flour for a lower-carb option. The texture may be slightly denser but still delicious.
- → What other fillings work well?
Add diced lean turkey, chicken, or plant-based protein for extra substance. Vegetables like bell peppers, mushrooms, or spinach also work beautifully. Just keep portions moderate to ensure proper sealing.
- → Why does the dough need resting time?
A 10-minute rest allows the flour to fully hydrate and the gluten to relax, making the dough easier to roll out without springing back. This step ensures uniform pockets that hold their shape during baking.