@@wilchil5433 These were insanely good. But really damn addicting. I made two flavors, the original recipe presented in the vid and an Alfredo/chicken/pineapple version. I ended up eating my entire batch the same night. I’m not over exaggerating it either. These are really good like that. So now I only make them when I want a protein packed meal outside my meal plan for the sake of variety, cuz I know my ass gonna go off😅😛 If you’re on the fence, you have my word they are as good as they look.
Made it with Red Mill Stone Ground whole wheat flower instead (for fiber) and 4 of them come out to 36 grams of fiber...to help keep you full if you're like me and are tempted to devour all 8...
@karleyj9706 it tastes the same but the whole wheat flour is firmer and doesn't take to molding as easily so they are definitely not as pretty lol. If I had to do it again, id maybe do a 50/50 split between plain white and whole wheat.
Tried it out, literally only 30 mins of prep time for 10 of these sadly ate all of them at the same day. Will get more Pepperonis on monday to make more :D
@@djhh83 it does have to with that bc you treated that as just calories intake, like balance between What came in and What came out, rather that simple enjoying good recipe
@@khadajhin5130 I said that because he said he at 10, which is too many calories. So even if a food is healthy, if you eat too much of it, it becomes unhealthy
just made this for the first time today, never made anything with dough so my folding wasnt great but WOW definitely adding this to the list, MUST TRY!
410g plain Greek yogurt 2tsp baking powder 400g plain flour Garlic powder Italian seasoning Salt Mix into dough and make into 8= parts Flatten the dough 15g red sauce 20g low fat cheese or normal cheese Turkey pepperoni 20g For back together cook on low heat I medium heat for 5 to 6 minutes each side
I tried, i think i may have messed up the mix because they were sticky.. but I ended up still making them "edible" lol...gonna try again... i need these in my life lol
It's likely because you did not use greek yogurt, when you use normal yogurt or greek style yoghurt, it lacks the structure and is very wet making it sticky
@@caseycamachoperez7774 Before adding more flour, let the dough sit for an hour so the flour can absorb as much water as possible. Then add more flour if needed.
Tipp from me, when you have the small balls at the end, don't just press them flat, but press them once with a rolling pin in the middle so that there are slightly thicker sides on the left and right, after filling and turning over the thicker sides can be pulled over more easily to close them
Mine came out so small but delicious, 294 calories 18g of protein (I obviously used different ingredients as I couldn’t find what made his so high in protein other than the pepperoni) But I will definitely be trying them again and hopefully I can make them bigger both my mom and I loved them.
I made these and these were great! I also tried to use use less dough, and fill it with cheese and jalapenos and wrap it into a ball and cook it similarly. It tasted sooooo good but definetly isn't as healthy as it has less protein
How do you make the dough properly cooked on the inner parts with that thickness? I’ve made two pizza pockets and I can’t seem to get the dough to be fully cooked without burning the bottom/top. Currently in the process of making the dough thin so that this isn’t an issue
Really easy to make but I would recommend cooking them up using low heat as the sides are really easy to stay raw. I did mine with Italian sausage, green peppers, and onions. Make sure your filling has some saltiness to it or add a bit more to the dough. If you’re in a really dry area or at high elevation, add an extra heavy teaspoon of yogurt.
You can turn regular yogurt into greek yogurt if you have a mesh strainer and a coffee filter. Line the strainer with the coffee filter. Put a bowl under the strainer. Dump the yogurt into the strainer. And put it all into the fridge. The liquid (whey) will start dripping out. Let it strain for a few hours or even overnight. End result will be greek yogurt. The longer you let it strain, the more firm the yogurt will get.
It worked out for me but it definitely needed a bit more flower, i'd say 75g more at least. And I rolled the dough not out to be the thinnest I could make it, but near that. It didn't tear for me.@@kauvu
So I did the breakfast one which uses the same dough and I feel like I just had a smaller ball than you and it was so very sticky. I had to flour the surfaces a lot in order to make them less sticky
Greek yogurts vary a lot. So if you have a wetter greek yogurt, it might be stickier. You could try a different greek yogurt or try straining the greek yogurt with a mesh strainer lined with a coffee filter (or cheesecloth). Make sure to put a bowl underneath. Greek yogurt really shouldn't have a lot of liquid (whey) which is what makes it different than regular yogurt. But how much whey is in the greek yogurt can vary from brand to brand.
you can do homemade yogurt by yourself. If milk is expensive as well then u have to seek other protein resources for dough. You can use chatgpt for that
Is it just greek yogurt that's expensive or regular yogurt too? If it's just greek yogurt you can make it from regular yogurt. Just dump regular yogurt into a strainer that you line with a coffee filter or cheesecloth. Make sure you put a bowl underneath to catch the liquid (whey). Put that all in the fridge and let the yogurt strain for several hours, even overnight is fine. The longer you let it sit, the more firm it will become. It's also easy to make your own yogurt. There are lots of instructions online. You can even make it in a slow cooker or inside an oven. If you have an "instant pot" several of the instant pots have a yogurt setting too. If you do make your own yogurt, it will be very liquidy. So then you'd need to strain it (as I described above) to turn it into greek yogurt.
Did it work with almond flour? I'm gluten free and use a 1:1 flour sometimes. But I limit use of it because the ingredients aren't the greatest, such as xanthum gum.
You seriously need to detail how you would reheat these.. also the dough on the sides and the bottom is raw every time. I wasted 3h making these on Sunday and having them throughout the week. I even tried putting them in the airfryer but the insides is always a bit too cold still.
Try making the dough thinner so that it cooks through. I'd put some parchment paper on top and really get them quite flat. I'd reheat them in a toaster oven for 12 minutes or so on 350F. But I haven't made them yet, so could need a little more or less time for reheating.
Not convinced about the 25g of protein. The calories sound about right if you're using low fat cheese and the turkey peperoni (but not if you're using regular peperoni - it's more like 330kcals then). Using regular full fat cheese I got it to 360kcals but only 14g of protein. They're pretty good, and if you used wholemeal flour, or maybe half wholemeal half white, you can get some fibre in there too. I had one for lunch today and it was pretty satisfying.
protein keeps you from getting hungry fast, so it helps you eat less in a day. Also, protein helps you retain muscle mass and build muscle (even on a calorie deficit) so it's an important tool for lowering your fat percentage. It does not help you lose weight directly, but these two points help you lose weight in the long run. Muscles need more calories than fat, so as you build muscle you will need more calories to sustain your body. Keep up the protein intake and your calorie deficit will increase, making you lose weight. This will take a while though, so don't get discouraged if you don't immediately see results on the scale! Hope this answered your question 🙂
@@Mansters One thing the other guy didn't mention is that your body will use your protein for energy before using fat. This is because protein is easier to break down than fat. To combat this, ingesting more protein gives your body more sustenance for energy instead of breaking down the proteins in your muscles. I hope that makes sense.
400 gr harina 2 crdtas polvo para hornear 410 gr yogurt griego zeus Especias Ajo en polvo Sal 15 gr pasta de tomate 20 gr queso mozarela 20 gr pepperoni
From my experience, it's definitely possible, but may not taste as soft and chewy. Would probably have to adjust the ingredient amounts because oat flour is much lighter (a quarter or third cup extra for every cup of used is a good ratio).
Wish I could share a picture. These came out just like the recipe. My son and I made them together. I'm not sure what the people with bad experiences did to mess this up 🤔
Question, my dough is too sticky to work with, won't form into balls, keeps tearing when i try to fold it over the sauce and cheese. What am i doing wrong?
Try cooling the yogurt down more the next time. Should help keep the yogurt thicker and keep the dough from getting too sticky. If not, NotClxtch has the right idea. Just add a bit more flour until you get the correct consistency.
Me who instantly reheats them all because they’re ready to eat, but then have to put them back in the fridge because I wasn’t ready to eat. Then I have to reheat because they’re technically ready to eat again.
Just tried this it's legit! Going into my cooking rotation 😊
Foreal ?? Better then hot pockets???
@@Masculinemindset1992 i mean, hot pockets are processed junk food
anything made from scratch with good ingredients is typically gonna taste better
Any one try mixing the flour with vital wheat gluten?
now way that i can air-fry 'em?
GOATED!! I just so happen to have all these ingredients. I’m going to give these a go.
enjoy legend ❤️
How did it go?
@@wilchil5433 These were insanely good. But really damn addicting. I made two flavors, the original recipe presented in the vid and an Alfredo/chicken/pineapple version. I ended up eating my entire batch the same night. I’m not over exaggerating it either. These are really good like that. So now I only make them when I want a protein packed meal outside my meal plan for the sake of variety, cuz I know my ass gonna go off😅😛
If you’re on the fence, you have my word they are as good as they look.
@@Hussuki omg thank you for your comment, I’m definitely gonna go make some now 💞
@@Hussuki thank you for the info
Made it! It was delicious. I air fryed them for 5 minutes to crisp up the edges though
Definitely gonna do this, too. Thank you for the tip!
Made it with Red Mill Stone Ground whole wheat flower instead (for fiber) and 4 of them come out to 36 grams of fiber...to help keep you full if you're like me and are tempted to devour all 8...
Does it still taste good with whole wheat flour? I'd imagine the texture is different
@karleyj9706 it tastes the same but the whole wheat flour is firmer and doesn't take to molding as easily so they are definitely not as pretty lol. If I had to do it again, id maybe do a 50/50 split between plain white and whole wheat.
I made this. It was fire.
I recommend you guys adding more seasoning in the cheese before u fold them.
Tried it out, literally only 30 mins of prep time for 10 of these sadly ate all of them at the same day. Will get more Pepperonis on monday to make more :D
Just remember, even if a food is healthy, at the end of the day it’s calories in and calories out
@@djhh83Bro, the eating also should be a pleasure, not a cold calculation of calories intake
@khadajhin5130 what does have to do with any of this?
@@djhh83 it does have to with that bc you treated that as just calories intake, like balance between What came in and What came out, rather that simple enjoying good recipe
@@khadajhin5130 I said that because he said he at 10, which is too many calories. So even if a food is healthy, if you eat too much of it, it becomes unhealthy
Made these in bbq chicken 300cal 26g of protein each.
10/10 super good thanks 🙏
These were unbelievably delicious!! 👌 thanks!
Genial receta! La hice hoy, es muy fácil y sabrosa!!
just made this for the first time today, never made anything with dough so my folding wasnt great but WOW definitely adding this to the list, MUST TRY!
Dang that looks so good!! Seems easy enough! I gotta try this!
410g plain Greek yogurt
2tsp baking powder
400g plain flour
Garlic powder
Italian seasoning
Salt
Mix into dough and make into 8= parts
Flatten the dough
15g red sauce
20g low fat cheese or normal cheese
Turkey pepperoni 20g
For back together cook on low heat I medium heat for 5 to 6 minutes each side
tysm
This looks so good!! 😋 what kind of Greek yogurt is it though? Is there an unflavored or do you use vanilla?
theres plain greek yoghurt
@@miskaskarbus thank you!
I mix cottage cheese, salsa verde, and cheese in the middle to make nacho bombs. The pizza is legit, but the dough recipe is amazing.
Thank you for the recipe they were delicious game changer to my diet journey ❤👍🏾💯🫡
Vital wheat gluten in place of some flour will up the calories slightly but increases the protein.
you do whatever is best
Anyone else here because the nutrition narc’s video?
no
Who is that
Yum thank you for this recipe! :D
I tried, i think i may have messed up the mix because they were sticky.. but I ended up still making them "edible" lol...gonna try again... i need these in my life lol
If the dough is sticky, add extra flour until it’s not sticky anymore. I’m no baker but every time I make dough, I do this if it’s really sticky
It's likely because you did not use greek yogurt, when you use normal yogurt or greek style yoghurt, it lacks the structure and is very wet making it sticky
@@caseycamachoperez7774 Before adding more flour, let the dough sit for an hour so the flour can absorb as much water as possible. Then add more flour if needed.
That dough recipe is slappin. You can add different spices and ingredients to make it a Mexican hot pocket or whatever your heart desires.
I've attempted to make this twice and fucked up both times. Tomorrow will be the day
Bro did you do it
@@karleyj9706it got him
Did... you... do it!?
Ayo I need to know if you did it or not
I got tired of waiting on you saddynuff, so I tried it. I fucked up too. I think these bad boys need to go in the oven, the dough is kind of difficult
Tipp from me, when you have the small balls at the end, don't just press them flat, but press them once with a rolling pin in the middle so that there are slightly thicker sides on the left and right, after filling and turning over the thicker sides can be pulled over more easily to close them
Or make more balls, flatten them and use one as base and one as cover.
Mine came out so small but delicious, 294 calories 18g of protein (I obviously used different ingredients as I couldn’t find what made his so high in protein other than the pepperoni)
But I will definitely be trying them again and hopefully I can make them bigger both my mom and I loved them.
Thanks, now I am hungry! xD This is going straight into my recipe collection.
When I go to put pepperoni into MyFitnessPal, it says the fat is a lot higher. Is it a specific brand that has less fat that you use?
he mentions turkey pepperoni they are way lower in fat
I made these and these were great! I also tried to use use less dough, and fill it with cheese and jalapenos and wrap it into a ball and cook it similarly. It tasted sooooo good but definetly isn't as healthy as it has less protein
I actually made these today, and they where fire
I learned if you roll it up like a dumpling, and then reshape it. It works better. If you're struggling to not have sauce leak
These slap so fuckin hard 😂 good stuff aussie!
That cheese pull sold it for me. I’ve made these twice (once with Canadian bacon and pineapple instead of pepperoni) and they were so freaking good!
Nice but Pineapple😢
@@robinscheyving4878 lol sorry, I’m pro pineapple on pizza
@@SilverSkitty no
How do you make the dough properly cooked on the inner parts with that thickness? I’ve made two pizza pockets and I can’t seem to get the dough to be fully cooked without burning the bottom/top. Currently in the process of making the dough thin so that this isn’t an issue
Try putting it in an oven safe pan and then in the oven. Flip in between cook time for that char look and taste for both sides.
Very cool but try regular grilled cheese sandwiches stuffed with pepperoni
Just made these they are amazing!!!
Really easy to make but I would recommend cooking them up using low heat as the sides are really easy to stay raw. I did mine with Italian sausage, green peppers, and onions. Make sure your filling has some saltiness to it or add a bit more to the dough. If you’re in a really dry area or at high elevation, add an extra heavy teaspoon of yogurt.
You can also just pop them all in the oven or airfryer. You get an overall better crust and it's easier if you got a lot to make (oven not airfryer).
@@Flegado what temps do you use for the oven? I don’t have an air-fryer.
I just cook most things between 180 - 220 C°
Hey! If we’ve already purchased your ebook how do we get updated recipes?
I just made it and it took SOOO long, but i'm confident it will be very good😄
Really? I just made some and it took 30 minutes from getting everything out of the cupboard to me biting into the first one.
They look wicked! You should do a low calorie bbq video with the AUSSIEQ BBQ fella
What time of greek yogurt? Any brand or flavors?
Definitely do plain/unflavored for this kind of thing.
Dang, this looks tasty ❤️💙
I don't have any greek yogurt. Substitute?
You can turn regular yogurt into greek yogurt if you have a mesh strainer and a coffee filter. Line the strainer with the coffee filter. Put a bowl under the strainer. Dump the yogurt into the strainer. And put it all into the fridge. The liquid (whey) will start dripping out. Let it strain for a few hours or even overnight. End result will be greek yogurt. The longer you let it strain, the more firm the yogurt will get.
Is it 25g of protein per pocket or all 8 in total?
Each
They're great to eat cold as well, if you're not in a position to reheat them.
Looks good AS FUCK bouta make it rn istg
Can it be made with other fillings? Like chilli?
Damn, those look good.
Is there a temp range and time length for of you wanted to bake them?
Do you have a recipe for those with a limited yogurt tolerance?
Can i use butter or margarine instead of yogurt?
Question: is it possible to do it without the baking power?
These things are absolutely absolutely delicious. They smack to an despicable degree.
Do i need to wait with the dough or can it be filled when its done right away?
Don’t know if you ever did this but I just did it and you can use it instantly
@@amanwhowalks for me it was nearly impossible to work with and it turned out pretty bad ...
It worked out for me but it definitely needed a bit more flower, i'd say 75g more at least. And I rolled the dough not out to be the thinnest I could make it, but near that. It didn't tear for me.@@kauvu
@@amanwhowalks so about 475g flower for the 410g of yogurt?
@@brockash6754 Yeah. About that, not sure exactly but I definitely needed more and it seemed to be arouund 75g extra
What is the carb content of these?
So I did the breakfast one which uses the same dough and I feel like I just had a smaller ball than you and it was so very sticky. I had to flour the surfaces a lot in order to make them less sticky
Greek yogurts vary a lot. So if you have a wetter greek yogurt, it might be stickier. You could try a different greek yogurt or try straining the greek yogurt with a mesh strainer lined with a coffee filter (or cheesecloth). Make sure to put a bowl underneath. Greek yogurt really shouldn't have a lot of liquid (whey) which is what makes it different than regular yogurt. But how much whey is in the greek yogurt can vary from brand to brand.
Math sucks you're awesome thank you for putting in the work so I don't have to 🙏🤙
You can do this with regular greek yogurt right?
Macros will just be higher is all.
Great job 👏 😊❤
Is there any alternative recipe to replace yogurt ? Because in my country it is really expensive 🙏
you can do homemade yogurt by yourself. If milk is expensive as well then u have to seek other protein resources for dough. You can use chatgpt for that
Is it just greek yogurt that's expensive or regular yogurt too? If it's just greek yogurt you can make it from regular yogurt. Just dump regular yogurt into a strainer that you line with a coffee filter or cheesecloth. Make sure you put a bowl underneath to catch the liquid (whey). Put that all in the fridge and let the yogurt strain for several hours, even overnight is fine. The longer you let it sit, the more firm it will become.
It's also easy to make your own yogurt. There are lots of instructions online. You can even make it in a slow cooker or inside an oven. If you have an "instant pot" several of the instant pots have a yogurt setting too. If you do make your own yogurt, it will be very liquidy. So then you'd need to strain it (as I described above) to turn it into greek yogurt.
how do you keep the dough from sticking to your hands
Pat your hands with flour
Put flour on your hands
Lovely. but why not brown the edges too
Just made these... Amazing!
Nice, think I’ll make it and use almond flour instead.
Did it work with almond flour? I'm gluten free and use a 1:1 flour sometimes. But I limit use of it because the ingredients aren't the greatest, such as xanthum gum.
Is it possible to use chicken instead of pepperoni?
It is just filled dough. 😄
Put in whatever you like.
Just fry or cook the chicken before putting it in to make sure it is not raw.
Ima save this video
The dough recipe is incomplete. How much seasoning?
Yeah, thought the same but it's probably done by feel. Meh, so basically got no idea If I'm doing it well
You seriously need to detail how you would reheat these.. also the dough on the sides and the bottom is raw every time. I wasted 3h making these on Sunday and having them throughout the week. I even tried putting them in the airfryer but the insides is always a bit too cold still.
Him never putting the reheat instruction drives me up the wall
@@Soulsproximitymicrowave
Try making the dough thinner so that it cooks through. I'd put some parchment paper on top and really get them quite flat. I'd reheat them in a toaster oven for 12 minutes or so on 350F. But I haven't made them yet, so could need a little more or less time for reheating.
Not convinced about the 25g of protein. The calories sound about right if you're using low fat cheese and the turkey peperoni (but not if you're using regular peperoni - it's more like 330kcals then). Using regular full fat cheese I got it to 360kcals but only 14g of protein. They're pretty good, and if you used wholemeal flour, or maybe half wholemeal half white, you can get some fibre in there too. I had one for lunch today and it was pretty satisfying.
Are you counting the protein in the yogurt?
Yogurt bumps it up about 5g of calories.
@@cryptoqueen4520Yes.
I’m new to the gym does high protein make you lose weight faster?
protein keeps you from getting hungry fast, so it helps you eat less in a day. Also, protein helps you retain muscle mass and build muscle (even on a calorie deficit) so it's an important tool for lowering your fat percentage. It does not help you lose weight directly, but these two points help you lose weight in the long run. Muscles need more calories than fat, so as you build muscle you will need more calories to sustain your body. Keep up the protein intake and your calorie deficit will increase, making you lose weight. This will take a while though, so don't get discouraged if you don't immediately see results on the scale! Hope this answered your question 🙂
@@theoneandonlymagnum thank you
@@Mansters One thing the other guy didn't mention is that your body will use your protein for energy before using fat. This is because protein is easier to break down than fat. To combat this, ingesting more protein gives your body more sustenance for energy instead of breaking down the proteins in your muscles. I hope that makes sense.
I'm going to use these for school so I can just wake up and not need to worry about food lmao
Bro I gotta learn to make those dough balls that next level
What alternative can I use for greek Yoghurt 🤔
Any plain yogurt is fine.
400 gr harina
2 crdtas polvo para hornear
410 gr yogurt griego zeus
Especias
Ajo en polvo
Sal
15 gr pasta de tomate
20 gr queso mozarela
20 gr pepperoni
Can i use all purpose flour i cant seem to find that flour in my store
"Plain flour" is the same thing as all purpose flour.
How many carbs?
What are the carbs?
Bro just made healthy Italian Pupusas 😂
can i use oat flour?
From my experience, it's definitely possible, but may not taste as soft and chewy. Would probably have to adjust the ingredient amounts because oat flour is much lighter (a quarter or third cup extra for every cup of used is a good ratio).
How do you heat this up?
What’s the carb count?
I’ve made it ate it and now I’m going to rate it 9.5
If you add coconut flour + nutritional yeast, you can make this into a beast
Can you airfry them
Did you attempt it?
Looks good
Wish I could share a picture. These came out just like the recipe. My son and I made them together. I'm not sure what the people with bad experiences did to mess this up 🤔
Question, my dough is too sticky to work with, won't form into balls, keeps tearing when i try to fold it over the sauce and cheese. What am i doing wrong?
Add more flour
Try cooling the yogurt down more the next time. Should help keep the yogurt thicker and keep the dough from getting too sticky. If not, NotClxtch has the right idea. Just add a bit more flour until you get the correct consistency.
@@jasonjennings8465 @NotClxtch Thank you guys so much! I'll try it next time!
@theresap6317 👍, I'm gonna make this soon too, but I'm going to eyeball the measurements cuz I don't wanna make too much lmao
@@theresap6317 I plan on trying this soon any tips since you just made it?
Me who instantly reheats them all because they’re ready to eat, but then have to put them back in the fridge because I wasn’t ready to eat. Then I have to reheat because they’re technically ready to eat again.
How many carbs tho
Can you do the ingredients in cups?
120 grams of flour in a cup
280 calories per hot pocket right
Why was my dough so much more sticky i did the exact same as you
I have the same question
because he used a lot more flour, probably - the recipe won’t work in that ratio
You need more flour if it’s sticky
just add flour until you get the right consistency. Might be different water content in the yoghurt to the one he used.
Did you use regular yogurt or greek yogurt?
saving
i think the quantities are wrong it looks like a lot more than 400 grams of flour
I totally messed it up I think 😅
Imma bake em and see if it's still ait
Isn't it very high in calories
aw cool they're like pizza dumplings
these are basically what pupusas are
What is the catch?
LMAOO
Awsome
25 g of protein? 🤨
i calculated it thinking the same and its closer to 21g of protein unless the turkey pepporoni hes using is closer to 9g for 20g
I can't get from where those 25 grams of protein came from....
I get 328 calories and 22g of protein with this recipe.
oh no, he uses different flour, what a disaster
Probably the pepperoni. He mentioned turkey pepperoni and it looks like those are the numbers he used.