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High Protein Pizza Hot Pockets with Turkey Bacon

High Protein Pizza Hot Pockets with Turkey Bacon: Guilt-Free Goodness

Discover the delicious and customizable High Protein Pizza Hot Pockets with Turkey Bacon, a guilt-free option perfect for meal prep.
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Prep Time 15 minutes
Cook Time 20 minutes
Dough Resting 15 minutes
Total Time 50 minutes
Servings: 4 pockets
Course: Snacks
Cuisine: Italian
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough
  • 2 cups Whole Wheat Flour or gluten-free alternative like almond or chickpea flour
  • 1 teaspoon Garlic Powder or fresh minced garlic
  • 1 teaspoon Black Pepper adjust to taste
  • 1 teaspoon Italian Seasoning or fresh herbs like basil or oregano
Filling
  • 1 cup Low-Fat Mozzarella Cheese or part-skim mozzarella or dairy-free alternative
  • 6 slices Turkey Bacon (cooked and chopped) or regular bacon or ham
  • 1/2 cup Pizza Sauce opt for low-sugar versions or substitute with pesto

Equipment

  • mixing bowl
  • Whisk
  • baking sheet
  • Parchment paper

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine whole wheat flour, garlic powder, black pepper, and Italian seasoning.
  3. Fold in the low-fat mozzarella cheese into the flour mixture.
  4. Divide the dough mixture into four equal portions. Roll each portion into a circle, about 5 inches in diameter.
  5. Take one dough circle and spoon a mixture of chopped turkey bacon and pizza sauce onto one half. Leave a border around the edge to seal.
  6. Fold the dough over the filling and press the edges firmly to seal.
  7. Bake in the preheated oven for approximately 20 minutes or until golden brown and puffed.
  8. Allow to cool for a few minutes before serving.

Nutrition

Serving: 1pocketCalories: 230kcalCarbohydrates: 29gProtein: 14gFat: 6gSaturated Fat: 2gCholesterol: 10mgSodium: 380mgPotassium: 250mgFiber: 3gSugar: 2gVitamin A: 5IUCalcium: 20mgIron: 8mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat at 350°F for about 10 minutes.

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