OREO COOKIES & CREAM PROTEIN POP TART

1. Add dry ingredients into a food processor and pulse to combine. This can be done in a regular bowl if you don’t own a food processor.
2. Add the greek yogurt to the processor until there is a dough ball.
3. Add the dough to the freezer for 15-20 minutes until it is cool to the touch and is easy to work with.
4. A counter top silicone mat is extremely convenient to use to roll out the dough in the next step if available.
5. Place the mat on the counter top and sprinkle some all purpose on top to make it easier to roll out. Take about 1/3rd of dough and roll dough as far as possible with a rolling pin. Be patient and gentle with the dough.
6. When the dough starts sticking to the rolling pin, add a little bit more flour to help it not stick.
7. Once a large piece of dough rolled out, take a pizza cutter and slice out a rectangle pop tart shaped piece of dough. This will be the mold for the other pieces. Take that piece of dough and then add it onto another open spot of the dough that’s been rolled out to consistently make the same size pop tarts. Two pieces regular pieces will make one pop tart. 8-10 pieces of dough will yield 4-5 pop tart.
8. Lay down one of the dough pieces, add filling to the middle leaving at least an 1⁄2 inch around the edges to pinch pop tart shut with the top piece.
9. Brush on egg white wash around those edges where the filling is not. Then add the top piece of dough and press the edges shut. Use egg white wash on top covering the whole pop tart.
10.Now press the edges shut and cut off the uneven edges with the pizza cutter. Crimp edges with a fork and poke holes in the top to allow the pop tart to breathe in the oven.
11. Add to oven for 7 minutes on 400 degrees F. Take out and let cool on a cooling rack.
12.While those are cooling, make up the protein icing. Once the pop tarts are at room temperature, add the icing on top of pop tarts and place in the refrigerator to allow them to set. Add any toppings desired. Then enjoy!