A childhood classic healthy snack became; in High-Protein Pizza Hot Pockets ,
We used Greek yogurt in flour for an additional protein boost so that you can enjoy this handheld ‘Z as a snack or easy food.
After Protein pop tartsSweet pocket-Je cousin in hot pockets, all I knew that we have to make these homemade pizza hot pockets. Unlike the store-edged version, even if delicious, Scalp Your mouth and a very more suspicious material, These hot pockets are simple, easy to make and make with nutritious ingredientsSo you can snack them All You want! We can give a lot of guarantee that your children will also have to hunt them, also – this recipe is 100% approved by our toddlers.
Top Tips from Fit Foody Kitchen ⤵
- We have tested this recipe Mixed cottage cheese and plain Greek yogurtThey are both good in both ways, so follow your heart on it!
- If you Roll the dough very thin, hot pockets will not increase at all. They still taste well, but if you want an increase, do not thin the dough too much.
- We like to make a double batch and freeze half for the latter. It works great for homes with hungry kidos! Just freeze them after the assembly and before baking. Then, when you are ready to bake, add an extra 5-7 minutes For baking time.
- While egg wash gives a good golden brown color to hot pockets, we have done If you need to be free from eggs, this recipe was tested with avocado oil wash Option,
4th-flesh hot pocket flour
- all purpose flour: The dough only gives the right texture. We have also tested it with GF 1: 1 AP flour, and it has also done a great job.
- Plain Greek Curd: It secrets some added protein and eliminates any extra fat requirement such as butter or oil. We have also tested it with mixed cottage cheese, and also works!
- baking powder: Helps to make the dough slightly lighter and removes the need for an increase time.
- Salt: Just a pinch of salt helps to enhance the taste of this flour. Do not leave it.
We love love makes a big official language of these hot pockets’ batch and keep them in the freezer for an easy snack. Here all you have to do is:
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Preheat the oven at 425 ℉.
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Keep flour, baking powder, salt and curd in a large bowl. Using a silicon or wooden spoon, shake until it is combined. Then, using your hands, press together until the formation of a ball.
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Transfer the dough to a flour surface. Cut in half and place half in the bowl. Cancel.
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Roll one of the dough parts in a rectangle of about 12 × 8 inch. Cut into 4 classes.
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To assemble the warm pockets, evenly distribute pizza sauce, paperoni, mozerela, green chillies, and black olives into each square. Pinch to close the open ends.
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Keep the hot pocket down on the baking sheet seam. Continue until all of you make hot pockets. Then, roll and collect the second part of the dough.
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Cut a small kiln on top of each warm pocket. Brush the top of each warm pocket with egg wash and sprinkle with cheese and Italian spices.
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Bake at 425 ℉ for 10-12 minutes. Remove from the oven and let it cool for 5 minutes before serving.*
- We made this recipe with mixed cheese and curd. They are both good.
- Avocado oil is a great option for washing eggs.
- If you roll both very thin, the hot pocket will not increase at all. They still taste well, but if you want an increase, do not thin the dough too much.
- We like to make a double batch and freeze half for the latter.
- Freezing instructions: Allow the hot pockets to cool down completely. Wrap each warm pocket in tin foil and labeled each with a date. Transfer to a freezer-safe bag and freeze for 3 months.
- Reap
- Microwave: Open the warm pocket and microwave for 2 minutes, then flip the warm pocket in half the way.
- Oven: Preheat the oven at 375ºF and keep the wrapped warm pocket in the oven. Wrap for 15 minutes. Bake for another 5–10 minutes or until it is hot.
Calorie: 300 Kilo calorie, Carbohydrate: 29 Yes, Protein: 18 Yes, thick: 12 Yes, Fiber: 2 Yes, Sugar: 3 Yes
Nutrition information is calculated automatically, so only should be used as an estimate.
