Pepperoni Pizza Hot Pockets

Serves 10
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Directions

  1. 1Add self-rising flour, Greek yogurt, garlic salt, and Italian seasoning to a bowl.
  2. 2Add self-rising flour, Greek yogurt, garlic salt, and Italian seasoning to a bowl.
  3. 3Add self-rising flour, Greek yogurt, garlic salt, and Italian seasoning to 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 smooth.
  8. 8Knead the dough for a few minutes until smooth.
  9. 9Knead the dough for a few minutes until 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 very thin.
  17. 17Roll out each dough ball until very thin.
  18. 18Roll out each dough ball until very thin.
  19. 19Spread tomato sauce onto the rolled-out dough.
  20. 20Spread tomato sauce onto the rolled-out dough.
  21. 21Spread tomato sauce onto the rolled-out dough.
  22. 22Add pepperoni slices on top of the tomato sauce.
  23. 23Add pepperoni slices on top of the tomato sauce.
  24. 24Add pepperoni slices on top of the tomato sauce.
  25. 25Sprinkle mozzarella cheese over the pepperoni.
  26. 26Sprinkle mozzarella cheese over the pepperoni.
  27. 27Sprinkle 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.
  40. 40Freeze the wrapped hot pockets for later enjoyment.
  41. 41Freeze the wrapped hot pockets for later enjoyment.
  42. 42Freeze the wrapped hot pockets for later enjoyment.

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

Equipment

bowlhandskniferolling pinpanspatulaaluminum foil

Tips

  • To make the hot pockets crispy after reheating, toast them in a pan or air fry for a few minutes.