Pizza Pockets
Yoghurt dough pizza pockets stuffed with cheese, pepperoni, and marinara. Air fry or bake for a quick high-protein snack.
Details
|
|
| Cuisine |
American |
| Servings |
8 pockets |
| Air Fryer Temp |
180°C (356°F) |
| Oven Temp |
200°C (392°F) |
| Calories |
280 per pocket |
Ingredients
| Ingredient |
Imperial |
Metric |
| Low fat Greek yoghurt |
1¾ cups |
410g |
| Plain all purpose flour |
3¼ cups |
400g |
| Baking powder |
2 tsp |
10g |
| Italian herb seasoning |
to taste |
to taste |
| Garlic powder |
to taste |
to taste |
| Salt |
to taste |
to taste |
| Low fat cheese (per pocket) |
¾ oz |
20g |
| Pizza sauce or marinara (per pocket) |
1 tbsp |
15g |
| Sliced mini pepperoni (per pocket) |
¾ oz |
20g |
Instructions
- Mix the yoghurt, flour, baking powder, and seasonings until it forms a dough.
- Cut the dough into 8 pieces and roll each one into a small circle.
- Spread a little pizza sauce on one half of each circle.
- Add the cheese and pepperoni.
- Fold it over and press the edges to seal.
- Air fry at 180°C for 5-10 minutes, or bake at 200°C for around 5-10 minutes until golden.
- Let them cool slightly so they don't scorch the roof of your mouth like a lava bomb.
Macros (per pocket)
| Calories |
Carbs |
Fat |
Protein |
| 280 |
29g |
6g |
25g |
Notes