(Makes 10)*
**Macros Per Hot Pocket:** 425 cal | 50g protein | 44g carbs | 4g fat
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Dough- 500g self rising flour- 520g Greek yogurt (0% fat)- 15g (1 tbsp) garlic salt- 8g (1 tbsp) Italian seasoning

Buffalo Chicken Filling- 1135g (40oz) chicken breast- 7g (0.5 tbsp) garlic salt- 3g (0.5 tbsp) smoked paprika- 8g (2 tbsp) ranch seasoning- 3g (0.5 tbsp) black pepper- 60g (4 tbsp) tomato salsa- 100g (1 cup) diced white onions- 120g (0.5 cup) buffalo sauce- 392g (3.5 cups) fat free mozzarella- 10g fresh chives

High Protein Buffalo Sauce- 335g (1.5 cups) cottage cheese- 56g (2oz) 1/3 fat cream cheese- 7g (0.5 tbsp) garlic salt- 3g (0.5 tbsp) black pepper- 3g (0.5 tbsp) onion powder- 120g (0.5 cup) buffalo sauce- 60g (0.25 cup) fat free milk
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Freezing: Wrap in foil or airtight freezer bag. Freeze up to 1 month.
Reheating: Wrap frozen hot pocket in a wet paper towel → microwave 3–4 min → optional: toast in pan or air fryer until crispy.