Pepperoni Pizza Hot Pockets

Serves 10
instagram.com

Directions

  1. 1To make the high protein dough, weigh out the self-rising flour, Greek yogurt, garlic salt, and Italian seasoning into a bowl.
  2. 2To make the high protein dough, weigh out the self-rising flour, Greek yogurt, garlic salt, and Italian seasoning into a bowl.
  3. 3To make the high protein dough, weigh out the self-rising flour, Greek yogurt, garlic salt, and Italian seasoning into a bowl.
  4. 4Mix the ingredients with your hands until a dough forms.
  5. 5Mix the ingredients with your hands until a dough forms.
  6. 6Mix the ingredients with your hands until a dough forms.
  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 the pieces into balls.
  14. 14Shape the pieces into balls.
  15. 15Shape the pieces into balls.
  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. 19Assemble the hot pockets by spreading tomato sauce on the dough.
  20. 20Assemble the hot pockets by spreading tomato sauce on the dough.
  21. 21Assemble the hot pockets by spreading tomato sauce on the dough.
  22. 22Add turkey pepperoni on top of the sauce.
  23. 23Add turkey pepperoni on top of the sauce.
  24. 24Add turkey pepperoni on top of the sauce.
  25. 25Sprinkle fat-free mozzarella over the pepperoni.
  26. 26Sprinkle fat-free mozzarella over the pepperoni.
  27. 27Sprinkle fat-free mozzarella over the pepperoni.
  28. 28Add another layer of turkey pepperoni.
  29. 29Add another layer of turkey pepperoni.
  30. 30Add another layer of turkey 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 them in aluminum foil.
  38. 38Wrap them in aluminum foil.
  39. 39Wrap them 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
  • 300 g Turkey Pepperoni
  • 300 g Turkey Pepperoni
  • 300 g Turkey Pepperoni
  • 5 Cups Fat Free Mozzarella
  • 5 Cups Fat Free Mozzarella
  • 5 Cups Fat Free Mozzarella
  • 1.25 Cup Tomato Sauce
  • 1.25 Cup Tomato Sauce
  • 1.25 Cup Tomato Sauce
  • 1 Cup Greek Yogurt
  • 1 Cup Greek Yogurt
  • 1 Cup Greek Yogurt
  • 3 Tbsps Ranch Seasoning
  • 3 Tbsps Ranch Seasoning
  • 3 Tbsps Ranch Seasoning
  • 0.25 Cup Fat Free Milk
  • 0.25 Cup Fat Free Milk
  • 0.25 Cup Fat Free Milk

Equipment

bowlkniferolling pinpanspatulaaluminum foil

Tips

  • You can throw them in the freezer and reheat them in just 5 minutes.
  • To freeze: Wrap the hot pockets in aluminum foil or put them in an airtight freezer bag and keep frozen for up to 1 month.
  • To reheat: Take out a frozen hot pocket and wrap it in a wet paper towel, microwave it on a plate for 3-4 minutes, then toast in a pan or air fry for a few minutes if you like it crispy.