High Protein Cheesy Pepperoni Pizza Potato Pockets
Serves 8
Directions
- 1Boil diced and peeled potatoes in a pot with salt until fork tender.
- 2Drain the water and mash the potatoes until smooth.
- 3In a separate bowl, add the mashed potatoes with plain flour, garlic powder, onion powder, Italian herb seasoning, salt, and one egg.
- 4Mix and knead with your hands until you form a dough ball.
- 5Cut the dough ball into 8 equal pieces.
- 6Take one piece, slightly wet your hands, and flatten it on a floured surface.
- 7Add pizza sauce, sliced pepperoni, and low-fat cheese to the flattened dough.
- 8Pinch the sides towards the middle and seal it to form a pocket.
- 9Flip and flatten gently once more.
- 10Cook them on a pan on medium-to-high heat with some cooking oil until golden brown and crispy, for 3-4 minutes each side.
Ingredients
- 1.1 kg Diced & Peeled Potatoes
- 1 Tsp Salt
- 150 g Plain Flour
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1 Tsp Italian Herb Seasoning
- 1 Tsp Salt
- 1 Egg
- 25 g Pizza Sauce/Marinara
- 20 g Sliced Pepperoni
- 35 g Low Fat Cheese
- Cooking oil
Equipment
PotPotato masherBowlKnifePan
Tips
- Perfect for meal prep
- Store in the fridge or freezer
- Reheat in Air Fryer: 4-8 minutes at 180C/350F (flip halfway)
- Reheat in Oven Bake: 5-10 minutes at 200C/400F (flip halfway)
- Reheat in Microwave: 3-5 minutes
- Reheat in Pan Fry: 3-5 minutes on MEDIUM heat (flip halfway)
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