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High Protein Pizza Hot Pockets

High Protein Pizza Hot Pockets

These delicious, homemade pockets offer a protein boost and customizable fillings, making them a healthier alternative to store-bought versions.
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Prep Time 20 minutes
Cook Time 25 minutes
Course: Meal, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound lean ground turkey or chicken breast
  • 1/2 cup low-sodium marinara sauce plus extra for dipping
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • to taste salt
  • to taste black pepper
  • 1 cup shredded part-skim mozzarella cheese
  • 1/2 cup shredded cheddar cheese
  • 1 (10-ounce) package refrigerated biscuits
  • 1 large egg beaten (for egg wash)
Optional toppings
  • sliced pepperoni
  • pre-cooked mushrooms
  • bell peppers
  • spinach

Equipment

  • Skillet
  • Baking Sheet
  • Parchment paper

Method
 

  1. In a medium skillet over medium-high heat, brown the lean ground turkey or chicken breast, breaking it up with a spoon. Drain any excess fat.
    1 pound lean ground turkey or chicken breast
  2. Add the marinara sauce, Italian seasoning, garlic powder, onion powder, salt, and pepper to the skillet. Stir to combine and cook for 5 minutes, allowing the flavors to meld.
    1 pound lean ground turkey or chicken breast, 1/2 cup low-sodium marinara sauce, 1 teaspoon dried Italian seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, to taste salt, to taste black pepper
  3. Remove the skillet from the heat and stir in the shredded mozzarella and cheddar cheeses until melted and well combined. If using optional vegetables, stir them in now.
    1 cup shredded part-skim mozzarella cheese, 1/2 cup shredded cheddar cheese, sliced pepperoni, pre-cooked mushrooms, bell peppers, spinach
  4. Lightly flour a clean surface. Separate the refrigerated biscuit dough and flatten each biscuit into a rough circle, about 5-6 inches in diameter.
    1 (10-ounce) package refrigerated biscuits
  5. Spoon about 2-3 tablespoons of the meat and cheese filling onto one half of each flattened biscuit, leaving a 1/2-inch border.
    1 cup shredded part-skim mozzarella cheese, 1/2 cup shredded cheddar cheese, 1 pound lean ground turkey or chicken breast, 1/2 cup low-sodium marinara sauce, 1 teaspoon dried Italian seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, to taste salt, to taste black pepper, sliced pepperoni, pre-cooked mushrooms, bell peppers, spinach
  6. Carefully fold the other half of the biscuit dough over the filling, creating a half-moon shape. Press the edges firmly with your fingers to seal the pocket. You can also use a fork to crimp the edges for an extra secure seal.
    1 (10-ounce) package refrigerated biscuits
  7. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  8. Place the assembled High Protein Pizza Hot Pockets onto the prepared baking sheet. Brush the tops of each pocket with the beaten egg wash. Cut a small slit in the top of each pocket to allow steam to escape during baking.
    1 large egg
  9. Bake for 20-25 minutes, or until the biscuits are puffed up and golden brown.
  10. Let the hot pockets cool for a few minutes before serving. Serve warm with extra marinara sauce for dipping.
    1/2 cup low-sodium marinara sauce

Notes

Store cooled hot pockets wrapped individually in plastic wrap or aluminum foil in an airtight container in the refrigerator for up to 3 days. Freeze for up to 2 months. Reheat in oven at 350°F (175°C) for 15-20 minutes.