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Prepare dough by mixing 500g self rising flour, 520g Greek yogurt, 1 Tbsp garlic salt, and 1 Tbsp Italian seasoning
Prepare buffalo chicken filling by cooking 40oz chicken breast and seasoning with 0.5 Tbsp garlic salt, 0.5 Tbsp smoked paprika, 2 Tbsps ranch seasoning, and 0.5 Tbsp black pepper
Mix cooked chicken with 4 Tbsps tomato salsa, 1 cup diced white onions, 0.5 cup buffalo sauce, 3.5 cups fat free mozzarella, and fresh chives
Prepare high protein buffalo sauce by blending 1.5 cups cottage cheese, 2oz cream cheese, 0.5 Tbsp garlic salt, 0.5 Tbsp black pepper, 0.5 Tbsp onion powder, 0.5 cup buffalo sauce, and 0.25 cup fat free milk
Divide dough into 10 portions and fill each with buffalo chicken mixture
Seal hot pockets and wrap in aluminum foil or place in airtight freezer bag
Freeze for up to 1 month
To reheat: wrap frozen hot pocket in wet paper towel and microwave on a plate for 3-4 minutes
Optional: toast in a pan or air fry for a few minutes for crispy texture