High Protein Pizza Hot Pockets
These high protein pizza hot pockets combine convenience and nutrition, offering classic pizza flavors with extra protein in a flaky crust.
Ingredients
Dough
- 2 cups whole wheat flour
- 1 packet active dry yeast
- 1 cup warm water about 110°F
- 1 tablespoon olive oil
- 1 teaspoon salt
Filling
- 1 cup shredded mozzarella cheese
- 1/2 cup cooked chicken breast diced
- 1/2 cup bell peppers diced
- 1/4 cup onion finely chopped
- 1/2 cup pizza sauce
- 1 tablespoon Italian seasoning
- Cooking spray or oil for the baking sheet
Instructions
Preparation
- In a small bowl, combine warm water and yeast. Let sit for 5-10 minutes until foamy.
- In a large mixing bowl, combine whole wheat flour and salt. Create a well in the center and add the yeast mixture and olive oil.
- Mix the ingredients until a dough forms. Knead on a floured surface for about 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for about 1 hour or until doubled in size.
Baking
- Preheat your oven to 400°F and prepare a baking sheet with cooking spray or oil.
- Roll out the risen dough on a floured surface until about 1/4 inch thick. Cut into rectangles, roughly 4×6 inches.
- Spread a spoonful of pizza sauce on one half of each rectangle, leaving a border around the edges. Layer with diced chicken, cheese, bell peppers, onions, and Italian seasoning.
- Fold the dough over the filling to create a pocket. Press the edges to seal, crimp with a fork for a decorative touch.
- Place pockets on the prepared baking sheet and bake for 15-20 minutes, or until golden brown.
- Remove from oven and let them cool slightly before serving.
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Notes
Don't overstuff the pockets to avoid bursting during baking. Dough can be made ahead and refrigerated for up to 24 hours. Brushing the tops with olive oil before baking enhances crunch.