Ingredients
Scale
- 1 package of whole wheat pizza dough
- 1 cup cooked chicken breast, shredded
- ½ cup low-fat mozzarella cheese, shredded
- ½ cup marinara sauce or tomato sauce
- 1 small bell pepper, diced
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- Salt and pepper to taste
- Optional: red pepper flakes for extra spice
Instructions
- Preheat your oven to 400°F (200°C). Roll out the whole wheat pizza dough on a floured surface to about ¼ inch thickness and cut into 6-inch circles.
- In a mixing bowl, combine shredded chicken, mozzarella, marinara, diced bell pepper, garlic powder, oregano, salt, and pepper. Mix well, adding red pepper flakes if desired.
- Place a spoonful of the filling onto one half of each dough circle, leaving a ½ inch border. Fold the dough over to form a half-moon shape and press the edges to seal. Use a fork to crimp the edges securely.
- Line a baking sheet with parchment paper. Place the assembled pizza pockets on the sheet and bake for 15-20 minutes until golden brown and crispy. Brush with olive oil before baking for extra crunch if preferred.
Notes
- Allow the hot pockets to cool completely before storing in an airtight container.
- Reheat in the oven at 350°F (175°C) for 10 minutes or until heated through.
- Freezing is an option for longer storage — reheat directly from frozen.
- Customize fillings with vegetables like spinach or mushrooms for variety.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack, Meal Prep
- Method: Baking
- Cuisine: American
- Diet: High Protein, Low Calorie
Nutrition
- Serving Size: 1 pizza pocket (about 150g)
- Calories: 180 kcal Kcal
- Sugar: 4g
- Sodium: 360mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg