Low Fat Pepperoni Hot Pocket
Satisfy your cravings with these homemade *Low Fat Pepperoni Hot Pockets*, a healthier twist on the classic comfort food! Crafted with a wholesome whole wheat dough, creamy Greek yogurt, and stuffed with melty low-fat mozzarella, savory turkey pepperoni, and zesty pizza sauce, these pocket-sized delights are perfect for a quick, guilt-free meal or snack. Ready in just 40 minutes, with a prep time of 20 minutes, this recipe offers all the flavor of a traditional hot pocket but with significantly less fat and calories. The golden, flaky crust is brushed with egg for a bakery-style finish, and the filling stays irresistibly gooey and flavorful. Perfect for meal prep or a family-friendly dinner, these hot pockets pair beautifully with a side salad or a warm bowl of vegetable soup. Give this healthier homemade option a try—you won’t be reaching for store-bought versions again! Keywords: low-fat hot pocket recipe, healthy pepperoni pockets, homemade hot pockets with turkey pepperoni, quick meal prep ideas.
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Recipe Information
Ingredients
- 1.5 cups whole wheat flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup plain Greek yogurt
- 1 cup low-fat mozzarella cheese, shredded
- 0.5 cup turkey pepperoni slices
- 0.5 cup pizza sauce
- 1 large egg, beaten
- 1 as needed olive oil spray
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine whole wheat flour, baking powder, and salt. Stir to mix well.
Add plain Greek yogurt to the dry ingredients and mix until a dough forms.
Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth.
Divide the dough into four equal parts and roll each part into a rectangular shape, about 6x8 inches.
In the center of each rectangle, spread about 2 tablespoons of pizza sauce, leaving a 1-inch border around the edges.
Evenly distribute the shredded low-fat mozzarella cheese and turkey pepperoni slices over the sauce.
Fold the dough over the filling, crimping the edges to seal.
Place the hot pockets on the prepared baking sheet.
Brush the tops with beaten egg and lightly spray with olive oil spray.
Bake in the preheated oven for 18-20 minutes or until golden brown and crisp.
Remove from the oven and allow to cool slightly before serving.
Nutrition Facts
Calories |
1522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 397 mg | 132% | |
| Sodium | 5467 mg | 238% | |
| Total Carbohydrate | 165.8 g | 60% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 21.8 g | ||
| Protein | 122.3 g | 245% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1297 mg | 100% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2362 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
