In a large bowl, combine the flour, baking powder, Italian seasoning, garlic powder, and salt. Stir until evenly mixed.

Add the Greek yogurt to the dry ingredients and mix until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead gently for 2–3 minutes until smooth and elastic.

Divide the dough into 8 equal portions. Roll each portion into an oval about 6 inches long.

On one half of each oval, spread a spoonful of pizza sauce and a portion of shredded cheese, leaving a small border around the edge.

Fold the dough over the filling and press the edges firmly with a fork to seal. If needed, use a tiny bit of water to help the edges stick together.

Place the sealed pockets on the prepared tray and bake for 18–20 minutes, until golden brown and baked through.

Let the hot pockets cool for about 5 minutes before serving.