Okay, So Here’s My High-Protein Pizza Hot Pocket Story
Alright, so a while back I started craving the sort of hot pockets I loved as a kid, but without the weird freezer-burned mystery flavor you sometimes get. You know what I mean? I’ve botched a fair few homemade hot pockets in my day (the one time I accidentally swapped salt for sugar? Never again), but this high-protein version actually gets requests in my house… which is saying something, because my youngest is a proper fussy eater. Oh, and don’t be shocked if you eat more than one at a go. Happens.
Why I Keep Making These (and You Probably Will Too)
I make this recipe when I want something that feels like proper comfort food but won’t put me into a food coma an hour later. My family goes a bit wild for these, honestly—especially on Friday nights when no one even wants to think about another boring chicken breast. They reheat surprisingly well (if there’s any left). And, a true confession: these have saved me from skipping breakfast more times than I care to admit.
Also, who doesn’t love handheld pizza? It’s like, the best thing since… actual pizza.
The Actual Ingredients (Plus My Slightly Chaotic Substitutions)
- 1 1/2 cups shredded cooked chicken breast (I’ve swapped in turkey, or even lentils when I was out—they all work, just different vibes)
- 1 1/4 cups shredded part-skim mozzarella (or whatever cheese you’ve got, even cheddar does the trick in a pinch)
- 3/4 cup cottage cheese (so many brands; I use whatever’s on sale, not that my grandmother ever would—she was loyal to Daisy. Love ya, Nana)
- 1/2 cup pizza or marinara sauce (homemade is great, jarred is totally fine, taco sauce in a bind… don’t judge me)
- 1 egg (sometimes I just use just the white if I’m pretending to be super healthy)
- 2 tbsp grated parmesan (optional, but highly recommended—it adds that little extra oomph)
- 1 1/2 cups whole wheat flour (white flour if you’re desperate; I’ve even mixed in a handful of oat flour once. Curious but not bad)
- 1 scoop (about 30g) unflavored or vanilla whey protein powder (I tried chocolate protein once—very, very weird. Don’t recommend; unless you like sweet pizza. I’ll pass)
- 1 tsp baking powder
- 1/2 tsp salt (plus a tiny pinch more for good luck—well, I like salt, what can I say?)
- 1/2 tsp dried oregano (or Italian seasoning—whichever’s closest, no one’s judging you)
- Olive oil or spray, just for brushing
How I Actually Make High-Protein Pizza Hot Pockets (No Judgement, Please)
- Mix the Dough: Whack the flour, protein powder, baking powder, and salt into a big’ish bowl. Mix. In goes the cottage cheese, egg, and about a tablespoon of olive oil (I’d say use a whisk but I always end up with a fork). Stir it up until it looks like… a shaggy dough. Don’t stress if it looks weird—every time, every single time, mine looks like a mess at first.
- Knead and Chill: Once it comes together, knead it a couple minutes. No need to be dainty—just get it vaguely smoothish then flatten into a disc. Wrap in clingfilm and plonk in the fridge for 15 minutes or so while you prep the filling.
- Prep the Filling: Stir together the chicken, mozzarella, a bit of parmesan, oregano, and about half your sauce in a bowl. (This is where I sometimes sneak a taste. Necessary. Quality control!)
- Roll It Out: Roll the dough out on a floured surface. Aim for about a quarter inch thick—honestly, I just guess. Cut into 6–8 rectangles or whatever shape you like (I’ve done uneven blobs, still works).
- Fill & Seal: Scoop a big spoonful of filling onto one half of each bit. Fold over, press the edges with a fork so it looks slightly fancy (doesn’t really matter), and don’t worry about leaks. Even if a little goo escapes, they still taste the bee’s knees.
- Top & Bake: Pop onto a lined baking sheet. Brush with a teeny bit of olive oil or spray, and (if you’re feeling it) sprinkle a little extra cheese. Bake at 400°F (205°C) for about 15–18 minutes or until golden and bubbling at the edges. If your oven’s like mine (a little unpredictable), keep an eye after 15.
- Cool: Let ’em sit for at least 5 minutes. Or risk a pizza-lava tongue. (I never learn.)
Stuff I’ve Learned the Hard Way
- The protein powder can make dough a smidge drier, so don’t be shy with the sauce in the filling
- If the dough is super sticky, I just add a tiny pinch more flour. Don’t overdo it or it goes tough
- Trying to use low-fat cheese kind of defeats the flavor—regular mozzarella wins for me
My Personal Variations (Yes, I’ve Messed One Up!)
- Veggie: Swapped chicken for sautéed mushrooms and spinach—delicious (but don’t skip salting the veg, trust me)
- BBQ chicken: Use BBQ sauce instead of marinara; it actually works surprisingly well
- Breakfast: Scrambled eggs and turkey sausage—tasty, but got a bit dry if I didn’t double the cheese
- Pepperoni: Obvious, right? But once I tried jalapeños and, uh, it was a bit much—unless you live for spice
Gear I Actually Use (And What To Do If You Don’t Have It)
I use a basic rolling pin but when mine inevitably disappears (thanks, kids), a wine bottle makes a great stand-in. Just saying. Pastry brush? Nice, but I’ve totally used a bit of paper towel for brushing oil in a pinch.
How Long These Last (Spoiler: Not Long In My House!)
Technically, you can keep these in the fridge for three or four days, but in my experience, they’re gone within a day. They also freeze well—just wrap in foil and reheat in the oven so they crisp back up. The microwave works but makes the crust a bit chewy.
How I Like to Serve Them (And Family Quirks)
Honestly, I like mine with some extra warm marinara sauce for dipping. One of my kids eats them cold straight out of the fridge (weirdo, but it works).
Sometimes I’ll put out a bowl of garlic yogurt as a dip, purely because my cousin swears by it.
Tiny Pro Tips I’ve Learned (AKA What Not To Do)
- I once rushed the sealing step and, surprise, they all leaked. Take a minute with the edges—it’s worth it
- Don’t overfill—tempting but disaster. That goo will just runaway and stick to your tray
- Bake straight from chilled if you prepped ahead—it helps keep the shape (ask me how I know…)
Some Questions People Have Actually Asked Me
- Can you use a different protein powder? Yup, just steer clear of the flavored sweet ones, unless you want strange dessert-pizza-pockets (I don’t, but you do you)
- Wait, are these actually healthy? I mean, they’re way better than most junk food—loads of protein, reasonable cheese—but I won’t claim they’re health food in the kale-and-quinoa sense
- Do I have to use cottage cheese in the dough? Not strictly. Greek yogurt works, kind of, though it does make the dough softer. I still think cottage cheese is less fussy (and barely tastes like anything in the end, anyhow)
- What if I don’t have a rolling pin? Trust me, I’ve used a wine bottle more times than I’d like to admit. It actually does the job, just maybe don’t drop it
- Why does my dough always look so weird? Oh, everyone’s dough looks a bit wonky at first. Don’t panic, just give it a rest (literally, chilling in the fridge helps a ton)
- Can I make these ahead? Totally. They bake up well after a night in the fridge, or freeze brilliantly if you’re the meal-prep type
Quick unrelated side note: Have you ever noticed how ingredient brands seem to multiply in your fridge until you can’t find the one you need? It’s like they have a life of their own. Anyway, hope you enjoy these. Let me know if you come up with a wild variation that works, or if you spot a typo—it happens, I know!
Ingredients
- 2 cups cooked chicken breast, shredded
- 1 1/2 cups part-skim mozzarella cheese, shredded
- 1 cup pizza sauce
- 1 1/4 cups whole wheat flour
- 1 cup plain Greek yogurt
- 1 teaspoon baking powder
- 1/2 teaspoon dried oregano
- 1/4 cup sliced turkey pepperoni (optional)
Instructions
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1Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
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2In a bowl, combine whole wheat flour, Greek yogurt, baking powder, and oregano to form a soft dough.
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3Divide the dough into 4 equal portions. Roll each into a rectangle about 1/4 inch thick.
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4Spread a spoonful of pizza sauce on one half of each rectangle, then top with shredded chicken, mozzarella cheese, and turkey pepperoni if using.
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5Fold the dough over the filling and pinch the edges to seal. Place the pockets onto the prepared baking sheet.
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6Bake for 15-18 minutes, or until golden brown. Let cool slightly before serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
330cal
Protein:
32 gg
Fat:
10 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
30 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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