Pepperoni Pizza Pockets

Name: Pepperoni Pizza Pockets (Greek Yogurt Dough)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: American
Ingredients: 400g all-purpose flour; 2 tsp baking powder; 410g low-fat Greek yogurt; 1 tbsp Italian herb seasoning; 1 tsp garlic powder; 1/2 tsp salt; 120g pizza sauce; 160g low-fat shredded cheese; 160g sliced mini pepperoni; 160g turkey pepperoni (optional alternative); 160g beef pepperoni (optional alternative)

Pepperoni pizza pockets are a high-protein, make-ahead snack built on a simple Greek yogurt dough and pan-fried until golden. They deliver pizza flavor with minimal ingredients and come together in under 30 minutes.

🌍American 🏷️Pizza pockets 🏷️High-protein 🏷️Pepperoni 🏷️Snack Meal-prep

🏷️

🏷️Easy-recipe

-0:00

TikTok

Total

40 min

Servings

8

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

400g all-purpose flour
2 tsp baking powder
410g low-fat Greek yogurt
1 tbsp Italian herb seasoning
1 tsp garlic powder
1/2 tsp salt
120g pizza sauce
160g low-fat shredded cheese
160g sliced mini pepperoni
160g turkey pepperoni (optional alternative)optional
160g beef pepperoni (optional alternative)optional

11 Ingredients

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Instructions

1
In a large bowl, combine the all-purpose flour, baking powder, low-fat Greek yogurt, Italian herb seasoning, garlic powder, and salt.
2
Mix the ingredients until a crumbly texture forms, then use your hands to knead the mixture into a smooth dough ball.
3
Cut the dough into 8 equal pieces and roll each piece into a ball.
4
One by one, flatten each dough ball into a thin disc.
5
On each disc, spread pizza sauce, then top with low-fat cheese and pepperoni slices.
6
Pinch the sides and corners of the dough up to the middle and seal tightly to enclose the filling.
7
Flip the sealed pocket over and gently press down to flatten it slightly.
8
Cook the pockets in a pan on low-medium heat for 5-6 minutes per side, covering with a lid, until golden brown and crispy.

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Tips & Notes

Pro tips

Don't overwork the dough after mixing; handle it gently to keep pockets tender, not tough.
Keep your filling portions consistent (about 1 tbsp per pocket) to ensure even cooking and prevent leaks.
Pan-fry over medium-high heat and resist moving them too early—let the bottom set before flipping for maximum color and crispness.
Fill and seal pockets immediately after portioning the dough, as the Greek yogurt dough dries quickly once exposed to air.

Substitutions

Low-fat shredded cheese → whole-milk mozzarella or a mozzarella-blend (richer flavor, slightly higher fat)
Sliced mini pepperoni + turkey pepperoni → all turkey pepperoni or Italian sausage crumbles (leaner protein option)
Pizza sauce → marinara sauce or no-sugar-added tomato sauce (similar acidity and flavor)
Italian herb seasoning → dried oregano + dried basil (1.5 tsp combined, for a fresher herbal note)

Storage & make-ahead

Refrigerate cooked pockets in an airtight container for up to 4 days. Reheat in a skillet over medium heat for 2–3 minutes per side, or microwave for 30–45 seconds until warmed through.

Common Questions

Can I make these ahead and freeze them?

Yes. Form and fill the pockets, freeze on a parchment-lined tray until solid, then transfer to a freezer bag for up to 3 weeks. Pan-fry from frozen, adding 1–2 minutes to cook time.

What can I use instead of Greek yogurt?

Regular full-fat yogurt works but may require slightly less flour due to higher moisture. Cottage cheese (blended smooth) is also a viable substitute.

Can I bake these instead of pan-frying?

Yes. Brush with a light oil or cooking spray and bake at 400°F (200°C) for 12–15 minutes until golden. They won't brown as deeply as pan-fried but will still be crispy.