Homemade "Hot Pockets"

Discussion in 'Savory' started by ChesterV, Oct 1, 2017.

  1. ChesterV

    ChesterV Well-Known Member

    Sep 7, 2015
    Likes Received:
    • 4 cups flour
    • 1 1/2 tsp salt
    • 1 1/2 tbsp yeast
    • 3 tbsp olive oil
    • 1 1/2 cups warm water
    • 2 1/2 cups of chopped meat ham or pepperoni
    • 1 1/2 cups mozzarella cheese
    • 1 1/2 cups cheddar cheese
    • pizza sauce for pizza hot pockets
    1. Add flour, salt and yeast to a food processor with the blade attachment. Pulse until well mixed.
    2. Pulse in olive oil.
    3. Turn machine to the on position and while running pour in warm water. Let machine run until dough pulls away from the edges and forms a ball.
    4. Put dough in a greased bowl and cover. Let rise until doubled in size.
    5. Take handfuls of the dough and roll out into a small circle about the size of your hand. Add some cheese and meat and fold the circle of dough over to make a half circle.
    6. Seal the edges and bake on an ungreased cookie sheet at 450 degrees for 12-15 minutes.
    7. To freeze: After baking, wrap in plastic wrap and place in a freezer safe ziploc bag. Freeze for later use.
    8. To reheat from frozen, unwrap plastic wrap, cover in a paper towel and heat for 1 1/2 minutes. After it has been thawed, heat up in microwave for 30-60 seconds.
    Recipe Notes
    This recipe makes about 8 large hot pockets. If you are using this dough to make pizza, it will make about 2 12 inch pizzas.

    ChesterV, Oct 1, 2017
    Ian likes this.
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  2. ChesterV

    ChesterV Well-Known Member

    Sep 7, 2015
    Likes Received:
    Some Alternate Fillings:

    Broccoli and cheese with ham or bacon
    Julienned steak, potatoes, and gravy
    Chicken, alfredo sauce, and squash
    BBQ chicken, chopped tomato, and cheese

    If you want to make fruit filled ones, you might use a lighter dough, or even a filo type dough.
    Once they are baked and cooled, coat lightly with a royal vanilla icing and let them dry.
    You also want to make sure the fruit is as dry as possible so they don't "over juice" themselves when baking.
    It is best to use chopped fruit and a jellied filing.

    Personally, I dont like the thick crust edges. I use a crimper to fasten the edges down tightly, so I don't get that heavy, thick edge.
    ChesterV, Oct 1, 2017
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