Pepperoni Pizza Hot Pockets

5 mins
Serves 1
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Directions

  1. 1To make the high-protein dough, weigh out the self-rising flour, Greek yogurt (0% fat), garlic salt, and Italian seasoning into a large bowl.
  2. 2To make the high-protein dough, weigh out the self-rising flour, Greek yogurt (0% fat), garlic salt, and Italian seasoning into a large bowl.
  3. 3To make the high-protein dough, weigh out the self-rising flour, Greek yogurt (0% fat), garlic salt, and Italian seasoning into a large bowl.
  4. 4Mix the ingredients with your hands until you have a dough-like consistency.
  5. 5Mix the ingredients with your hands until you have a dough-like consistency.
  6. 6Mix the ingredients with your hands until you have a dough-like consistency.
  7. 7Knead the dough for a few minutes until it looks smooth.
  8. 8Knead the dough for a few minutes until it looks smooth.
  9. 9Knead the dough for a few minutes until it looks smooth.
  10. 10Cut the dough into 10 equal pieces.
  11. 11Cut the dough into 10 equal pieces.
  12. 12Cut the dough into 10 equal pieces.
  13. 13Shape each piece of dough into a ball.
  14. 14Shape each piece of dough into a ball.
  15. 15Shape each piece of dough into a ball.
  16. 16Roll out each dough ball until it is very thin.
  17. 17Roll out each dough ball until it is very thin.
  18. 18Roll out each dough ball until it is very thin.
  19. 19Spread pizza sauce onto the rolled-out dough.
  20. 20Spread pizza sauce onto the rolled-out dough.
  21. 21Spread pizza sauce onto the rolled-out dough.
  22. 22Layer pepperoni on top of the sauce.
  23. 23Layer pepperoni on top of the sauce.
  24. 24Layer pepperoni on top of the sauce.
  25. 25Add shredded mozzarella cheese over the pepperoni.
  26. 26Add shredded mozzarella cheese over the pepperoni.
  27. 27Add shredded mozzarella cheese over the pepperoni.
  28. 28Add another layer of pepperoni.
  29. 29Add another layer of pepperoni.
  30. 30Add another layer of pepperoni.
  31. 31Pinch the corners of the dough together to seal the hot pocket.
  32. 32Pinch the corners of the dough together to seal the hot pocket.
  33. 33Pinch the corners of the dough together to seal the hot pocket.
  34. 34Cook the hot pockets in a pan on low heat until golden brown on both sides.
  35. 35Cook the hot pockets in a pan on low heat until golden brown on both sides.
  36. 36Cook the hot pockets in a pan on low heat until golden brown on both sides.
  37. 37Wrap the cooked hot pockets in aluminum foil.
  38. 38Wrap the cooked hot pockets in aluminum foil.
  39. 39Wrap the cooked hot pockets in aluminum foil.

Ingredients

  • 500 g Self Rising Flour
  • 500 g Self Rising Flour
  • 500 g Self Rising Flour
  • 520 g Greek Yogurt (0% Fat)
  • 520 g Greek Yogurt (0% Fat)
  • 520 g Greek Yogurt (0% Fat)
  • 1 Tbsp Garlic Salt
  • 1 Tbsp Garlic Salt
  • 1 Tbsp Garlic Salt
  • 1 Tbsp Italian Seasoning
  • 1 Tbsp Italian Seasoning
  • 1 Tbsp Italian Seasoning
  • Pizza sauce
  • Pizza sauce
  • Pizza sauce
  • Pepperoni
  • Pepperoni
  • Pepperoni
  • Shredded mozzarella cheese
  • Shredded mozzarella cheese
  • Shredded mozzarella cheese

Equipment

Large bowlHandsKnifeRolling pinPanSpatulaAluminum foil

Tips

  • These hot pockets can be frozen and reheated in just 5 minutes.