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Homemade High Protein Pizza Hot Pockets are showcased in a tempting featured image.
Lady Maria

ULTIMATE HOMEMADE HIGH PROTEIN PIZZA HOT POCKETS

These homemade pizza hot pockets are a satisfying and macro-friendly alternative to store-bought versions. Packed with protein and customizable with your favorite toppings, they are perfect for a quick lunch, snack, or dinner. Make a big batch and freeze for easy meals anytime.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6
Course: Dinner, Lunch, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • All-purpose flour
  • Whey protein powder
  • Active dry yeast
  • Warm water
  • Olive oil
  • Sal t
  • Pizza sauce
  • Mozzarella cheese
  • Pepperon i
  • Your favorite pizza toppings mushrooms, bell peppers, onions, spinach, ham, pineapple, sausage

Equipment

  • small bowl
  • Large bowl
  • whisk
  • measuring cups and spoons
  • Lightly floured surface
  • Lightly oiled bowl
  • Plastic wrap
  • baking sheet
  • parchment paper
  • Oven
  • Fork (optional)

Method
 

  1. Activate the Yeast: In a small bowl, combine warm water and active dry yeast. Let it sit for 5-10 minutes until foamy.
  2. Make the Dough: In a large bowl, whisk together flour, whey protein powder, and salt. Add the yeast mixture and olive oil. Mix until a shaggy dough forms.
  3. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. It should be slightly tacky but not sticky.
  4. Let the Dough Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
  5. Prepare the Filling: While the dough is rising, prepare your pizza filling. Chop your favorite toppings and set aside.
  6. Divide the Dough: Punch down the risen dough and divide it into 6-8 equal portions.
  7. Shape the Hot Pockets: Roll each portion of dough into a circle about 6-8 inches in diameter. Place a spoonful of pizza sauce, cheese, pepperoni, and other toppings in the center of each circle.
  8. Seal the Hot Pockets: Fold the dough over the filling to form a half-moon shape. Pinch the edges firmly to seal. You can also use a fork to crimp the edges for a decorative touch.
  9. Bake the Hot Pockets: Preheat oven to 375°F (190°C). Place the hot pockets on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until golden brown and the cheese is melted and bubbly.
  10. Cool and Enjoy: Let the hot pockets cool slightly before serving. Enjoy!

Notes

Don't overfill the hot pockets to prevent bursting during baking. Seal the edges tightly to prevent filling from leaking out. Rotate the baking sheet halfway through baking to ensure even browning. For a gluten-free option, use gluten-free all-purpose flour. Substitute whey protein with casein or unflavored protein powder. Use any cheese you like. Swap pepperoni for sausage, ham, or veggies. Add a pinch of red pepper flakes for a spicy kick. Load up on your favorite veggies. Add pineapple and ham for a Hawaiian style. Use BBQ sauce instead of pizza sauce for a BBQ chicken variation. These hot pockets are freezable; make a big batch and freeze for quick and easy meals.