Preheat an oven to 350F and line a baking sheet with parchment paper.

Mix the pancake mix and Greek yogurt in a large bowl. Work the dough until you can form one large ball.

Transfer the dough to the baking sheet and use a rolling pin or the backside of a spatula to flatten the dough. (Spray with nonstick cooking spray to alleviate any sticking issues.) You want the dough to take up most of the baking sheet. Aim for a rectangle, but it doesn't have to be perfect. Use a knife or pizza cutter to trim the edges and create four rectangles in the center of the dough. (Set the trimming aside. You'll use them to fill any gaps.)

Once the dough is prepared, cook the egg whites in a small skillet before adding the cream cheese. Stir until even and add the pepper.

Transfer half the egg whites and cream cheese mixture to one of dough rectangles, and the other half to another. If you have slightly uneven rectangles, use the larger ones as the bottom layer. 

Place the two remaining rectangles on top of the filling and seal the edges. Use any remaining trimmings to seal the edges as needed. (Re-roll the pieces if you need longer strips.) You can use a fork to crimp the edges of each pop tart. Spray the tops of each with nonstick cooking spray and sprinkle with everything bagel seasoning.

Bake for 14-16 minutes or until the pop tarts are golden brown.