Knead the low-fat quark, wheat flour, baking powder, and salt together until you get a smooth dough. Let it rest for about 10 minutes.
Mix the tomato passata with black pepper and garlic powder to taste.
Divide the dough into 8 equal pieces and roll each one out into a circle, being careful not to make them too thin.
Place 20g of low-fat grated cheese onto the center of each dough circle. Add 1 tablespoon of the seasoned tomato sauce, followed by 15g of diced ham.
Fold the edges of the dough inwards over the filling, pinching to seal completely. Press the pockets down slightly to flatten them.
Spray a pan with oil spray and heat it up. Sear the pockets on both sides until they develop golden-brown spots.
Transfer the pockets to a baking sheet and bake in a preheated oven at 180°C (350°F) convection for 12 to 15 minutes, until fully baked through.
Cook it hands-free.
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