Mix 500g self rising flour with 520g Greek yogurt, 15g garlic salt, and 8g Italian seasoning to form dough
Divide dough into 10 equal portions
Flatten each portion and fill with turkey pepperoni, fat free mozzarella, and tomato sauce
Fold and seal each hot pocket
Cook according to preference (bake, air fry, or pan fry)
For ranch dip: Mix 225g Greek yogurt, 21g ranch seasoning, and 60ml fat free milk
To freeze: Wrap hot pockets in aluminum foil or place in airtight freezer bag and freeze for up to 1 month
To reheat: Wrap frozen hot pocket in wet paper towel and microwave for 3-4 minutes, or toast in pan/air fry for crispiness
