Ingredients
Scale
- 2 cups whole wheat flour
- 1 cup bread flour
- 1 cup warm water
- 2 1/4 tsp active dry yeast
- 1/2 cup Greek yogurt
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp sugar
- 1 cup cooked chicken breast, diced
- 1/2 cup marinara sauce
- 1 cup shredded part-skim mozzarella
- 2 tbsp grated Parmesan
- 1/2 tsp Italian seasoning
- 1/4 tsp garlic powder
Instructions
- In a bowl, mix warm water, sugar, and yeast; let sit 5 minutes until foamy.
- In a large bowl, combine flours and salt; whisk in Greek yogurt and olive oil. Add foamy yeast mixture and knead until a smooth dough forms. Cover and rise 20 minutes.
- Meanwhile, mix filling: chicken, marinara, mozzarella, Parmesan, Italian seasoning, and garlic powder. Season with salt and pepper.
- Divide dough into 8 portions; roll into circles. Place filling in center of each, fold over, seal edges.
- Place pockets on a lined baking sheet; brush with a little oil. Bake at 425F (220C) for 15-20 minutes until golden brown.
Notes
- For extra protein, add 1/4 cup finely chopped spinach to the filling.
- Seal edges well to prevent leakage.
- Let pockets cool 5 minutes before serving.
- Store leftovers in an airtight container up to 3 days; reheat in the oven for best texture.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Method: Bake
- Cuisine: American-Italian Fusion
- Diet: High-Protein
Nutrition
- Serving Size: 1 hot pocket (1/8 of recipe)
- Calories: 260 Kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 70 mg
