Crispy High-Protein Chicken Hot Pockets

Preheat your oven to 204 °C (200 °C) and line a large baking sheet with parchment paper.

💡 Tip: Ensure the oven is fully preheated to help the dough puff and crisp up immediately.

In a mixing bowl, combine the shredded chicken breast, marinara sauce, shredded mozzarella, garlic powder, dried oregano, and red pepper flakes until evenly incorporated.

💡 Tip: Keep the filling chilled while you prepare the dough to prevent it from softening the crust.

In a separate large bowl, combine the self-rising flour and Greek yogurt. Stir until a crumbly dough begins to form, then turn out onto a lightly floured surface and knead gently for 1 to 2 minutes until smooth.

💡 Tip: If the dough feels too sticky, add flour 1 tablespoon at a time.

Divide the dough into 4 equal portions. Roll each piece out on a floured surface into a rectangle roughly 1/8-inch thick (about 5x7 inches).

💡 Tip: Work carefully so the dough does not tear or become too thin in the center.

Spoon one-fourth of the chicken filling onto one half of each dough rectangle, leaving a 1/2-inch border around the edges. Fold the empty half over the filling, press the edges firmly to seal, and crimp with a fork.

💡 Tip: Moisten the perimeter slightly with a drop of water to help create an airtight seal.

Transfer the pockets to the prepared baking sheet. Brush the tops with the beaten egg wash, cut two small slits on top of each pocket for steam, and sprinkle with grated parmesan cheese.

💡 Tip: Venting allows steam to escape so the seam does not burst during baking.

Bake for 18 to 22 minutes until the pastry crust is golden brown and crisp. Let cool for 5 minutes before serving.

💡 Tip: The molten cheese filling will be extremely hot right out of the oven.