From Scratch Hot Pocket Dough Recipes

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HOMEMADE HAM & CHEESE POCKETS



Homemade Ham & Cheese Pockets image

Make freezer-friendly homemade ham & cheese pockets with this easy recipe!

Provided by Sally

Categories     Dinner

Time 2h15m

Number Of Ingredients 9

2 and 1/4 teaspoons Platinum Yeast from Red Star (1 standard packet)
1 and 1/3 cups (320ml) warm water, about 110°F (43°C)
3 and 1/2 cups (438g) all-purpose flour (spoon & leveled), plus more for work surface
1 Tablespoon (13g) granulated sugar
2 Tablespoons (30ml) olive oil
3/4 teaspoon salt
egg wash: 1 large egg beaten with 1 Tablespoon milk
8 slices cheese or 2 cups shredded (I use sharp cheddar)
16 thin slices deli ham or 2 cups cubed ham

Steps:

  • In a large mixing bowl or the bowl of your stand mixer fitted with a hook attachment, combine the yeast and warm water. Stir it around and let sit for 5 minutes until the mixture is foamy. If the yeast doesn't dissolve or foam, your yeast is dead. Start again with active yeast. Add flour, sugar, olive oil, and salt. Mix by hand or with the dough hook on low speed for 1 minute. Once all of the ingredients are mixed, slowly knead for 7 minutes by hand or with your dough hook on low-medium speed. If your dough is too wet, add up to 1/4 cup more flour. After kneading, your dough should be smooth and elastic. Poke it with your finger - if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
  • Shape the dough into a ball and place in a large mixing bowl that has been greased lightly with olive oil. Turn it over to coat all sides. Cover tightly with plastic wrap and allow to rise in a warm environment (about 75°F or 80°F/24°C or 27°C)* for 1 hour or until doubled in size.
  • Preheat oven to 400°F (204°C). Line 2 large baking sheets with parchment paper or silicone baking mats.
  • Once risen, punch the dough down to release the air. Turn the dough out onto a lightly floured surface. Using a sharp knife, slice dough in half. Then slice each half into quarters. You'll have 8 pieces of dough, as shown in the photo above. Flatten each piece with your fingers or use a rolling pin. You want each piece of flattened dough to be about 6 inches long and 4 inches wide. They don't have to be perfect rectangles, as you can see in my photos! Transfer flattened dough to the baking sheets. Place the cheese (I fold the slice in half) and ham (2 slices for each) on top of the dough on one side, then fold the other side over top. Pinch the edges to seal as best you can. Use a fork to crimp the edges. Brush the tops and sides of each pocket with egg wash, then slice 2-3 slits in the tops for air vents (use a super sharp knife to do that).
  • Bake the pockets for 20-25 minutes, or until the tops are golden brown. Make sure to rotate the baking sheet once or twice during bake time. Remove pockets from the oven and allow to cool on the pan until ready to handle and serve.

FROM SCRATCH HOT POCKET DOUGH



From Scratch Hot Pocket Dough image

Love Hot or Lean Pockets? But you do not want all of the added preservatives or ingredients try this recipe and stuff it with your own filling... what ever you like and made just for you - remember to adjust the calories according to your fillings. This dough freezes well so it can be great for packed lunches.

Categories     Snacks     Other     Other Snacks     Snack     Snacks Snack

Yield 6

Number Of Ingredients 6

1 tablespoon yeast
1 tablespoon granulated sugar
1 cup warm water
2 tablespoons vegetable or olive oil
1 teaspoon salt
2 3/4 to 3 1/4 cups all-purpose flour

Steps:

  • Dissolve yeast in warm water. Add sugar. Let it set for a few minutes until foamy (if you're using fast-rise yeast, you can just add the yeast with the flour and go on). Then stir in oil, salt, and flour. Knead 5 minutes. Let sit 5 minutes.
  • Divide dough into 6 pieces. Roll/pat each piece into a 6-inch circle. Top half of each circle with filling of choice, keeping back from edges so it will seal well. Fold the other 1/2 of circle over the filling and pinch sides together or seal with a fork.
  • Prick a couple steam vents in the tops, and bake for 20 minutes at 375 degrees F.
  • Makes 6 Pockets!
  • (Recipe found on recipegoldmine.com)

Nutrition Facts : Nutritional Info Servings Per Recipe 6 Amount Per Serving Calories

POCKET PIES



Pocket Pies image

Provided by Alton Brown

Categories     dessert

Time 3h10m

Yield 10 to 15 pies or 8 to 10 toaster pastries

Number Of Ingredients 18

9 1/2 ounces all-purpose flour, approximately 2 cups
2 teaspoons baking powder
3/4 teaspoon kosher salt
2 1/2 ounces shortening, approximately 6 tablespoons
3/4 cup milk
1 egg mixed with 1 to 2 teaspoons water
Vegetable, canola oil or butter, for frying
Curried Mango Filling, recipe follows
Chocolate Filling, recipe follows
4 mangos, peeled and diced, approximately 2 cups or 12 ounces
1/2 cup brown sugar
1/2 cup cider vinegar
2 teaspoons curry powder
1/4 cup freshly squeezed lime juice
2 1/2 cups sugar
1/4 cup plus 1 tablespoon cocoa powder
Pinch kosher salt
10 ounces unsalted butter, room temperature

Steps:

  • In the bowl of a food processor, combine the flour, baking powder and salt. Pulse for a few seconds and then pour into a large mixing bowl.
  • Add the shortening and knead it into the flour with your hands until it is crumbly. Add the milk all at once and mix in with a spatula until it begins to come together. Lightly flour your hands and the countertop and turn the dough out onto the countertop. Knead the dough ball, folding over 10 to 20 times. Using a rolling pin roll the dough to 1/3 to 1/2-inch thickness, then cut into rounds using a 2 1/4-inch ring. Roll each round as thinly as possible or to 5 to 6 inches in diameter. Spoon 1 to 2 tablespoons of filling onto the dough, brush the edges of half of the dough lightly with the egg wash, fold over and seal the edges together with the tines of a fork, dipping it into flour as needed. Gently press down to flatten and evenly distribute the filling and snip or cut 3 slits in the top of the pie. Dock pies that are going to be deep-fried, instead of snipping or cutting slits.
  • To pan-fry pies, place a medium saute pan over medium low heat along with 1 to 2 tablespoons vegetable, canola oil or butter. Once heated, place 2 to 3 pies at a time into pan and saute until golden on both sides, approximately 3 to 4 minutes per side. Allow to cool 4 to 5 minutes before serving.
  • To deep-fry pies, heat vegetable oil in a deep-fryer or a large heavy pot to 375 degrees F. Once hot, add 1 to 2 pies at a time and fry until golden brown, approximately 3 to 4 minutes.
  • To bake pies, preheat the oven to 350 degrees F. Place finished pies onto an ungreased cookie sheet and bake for 25 to 30 minutes or until golden brown.
  • To make toaster pastries:
  • Preheat oven to 350 degrees F.
  • Divide dough in half and roll out to less than 1/8-inch thick. Cut into 4 inch by 5 inch rectangles. Place 1 to 2 tablespoons of filling onto center of one piece of dough. Brush the edges with egg wash and top with second piece of dough. Seal edges by pressing together with tine of fork. Gently press down to flatten and evenly distribute the filling and dock the top of the pie. Repeat with second half of dough.
  • Bake for 20 minutes. Remove from the oven, allow to cool completely and place into zip-top bags until ready to toast. The pies will not be brown until toasted.
  • Place all of the ingredients into a small saucepan over high heat and bring to a boil. Reduce the heat to low, cover and simmer for 30 minutes, stirring occasionally. Transfer to a bowl and place in refrigerator to cool completely before using as filling.
  • For each pie place 1 to 2 tablespoons onto the center of the dough. Follow directions above.
  • Yield: enough for 10 to 15 pies
  • Place the sugar, cocoa powder, salt, and butter into a large zip-top bag and squish to combine. Cut a whole in 1 corner of the bag.
  • For each pie, pipe 1 to 2 tablespoons of mixture onto the center of the dough. Follow directions above.
  • Yield: enough for 10 to 15 pies

PIZZA POCKETS OR HOT POCKETS



Pizza Pockets or Hot Pockets image

Make and share this Pizza Pockets or Hot Pockets recipe from Food.com.

Provided by usded99

Categories     Lunch/Snacks

Time 50m

Yield 6 pizza pockets, 6 serving(s)

Number Of Ingredients 9

1 tablespoon yeast
1 tablespoon sugar
1 cup warm water
2 tablespoons oil
1 teaspoon salt
2 3/4-3 1/4 cups flour
pepperoni, jam, etc
tomato sauce
cheese

Steps:

  • Dissolve yeast in warm water. Add sugar. Let it set for a few minutes until foamy (if you're using fast-rise yeast, you can just add the yeast with the flour and go on). Then stir in oil, salt, and flour. Knead 5 minutes. Let sit 5 minutes.
  • Divide dough into 6 pieces. Roll and pat each piece into a circle (about 6-inches across or so). Top half of each circle with filling of choice, keeping back from edges so it will seal well. Fold the other 1/2 of circle over the filling and pinch sides together or seal with a fork. Poke a couple steam vents and bake for 20 minutes at 375°F.
  • For pizza pockets, fill this with a little pizza sauce, then mushrooms, pepperoni, cheese, etc. Also, try with cream soup, chopped cooked chicken and steamed broccoli and some shredded cheese. Use your leftovers and imagination to create something special!

Nutrition Facts : Calories 262.6, Fat 5.2, SaturatedFat 0.8, Sodium 390.5, Carbohydrate 46.6, Fiber 2, Sugar 2.2, Protein 6.7

HOT POCKET AND FRIED PIE DOUGH



Hot Pocket and Fried Pie Dough image

This dough is great for making pizza pockets, hot sandwich pockets, fruit pies ("fritter") and whatever you can imagine. It doesn't take long to make if you have those little dough presses that make the crimped edges. This came from my efforts to make fritters for my husband like his mom used to make. Success!! :)The cook time will be different depending on filling, so it is an estimated time for fried pies. Cooking fillings for hot pockets will increase prep and cook time.

Provided by SwoR8193

Categories     Breads

Time 42m

Yield 12 pockets

Number Of Ingredients 6

3 cups flour
1 tablespoon sugar
1 1/2 teaspoons salt
1 teaspoon baking powder
1/3 cup shortening
1 cup milk (more if needed)

Steps:

  • In a mixing bowl, sift the flour, sugar, salt and baking powder, together.
  • Cut in shortening.
  • Pour the milk into the flour mixture all at once.
  • Mix quickly and add additional milk if needed to combine all dry spots or flour if it is to sticky.
  • Lightly knead it to make a thick dough.
  • Let the dough rest for 10 minutes.
  • Cut the dough into 12 equal portions.
  • On a lightly floured surface, roll the dough pieces into 5 or 6 inch circles.
  • Put two or three tablespoons of filling of your choice in the center of each round, moisten edges with milk to ensure seal.
  • Fold over and crimp the edges with a fork.
  • Fry a few at a time without crowding, in the hot oil, until golden brown.
  • Remove from the oil and drain on paper towels.
  • Notes: Although this dough can be used to make homemade"hot pockets" the filling should be completely done before enclosing it in the dough.
  • The dough will cook too fast to get the insides done.
  • I find it best to place paper towels on a wire rack so the pies remain light and crisp and don't get soggy from the steam.
  • If you are using the dough for fried pies, it will use one 21 ounce can @ approximately two tablespoons per pie.
  • Pies should be sprinkled as soon as they are removed from oil so the sugar will stick.
  • (Sugar and cinnamon mix is great on apple pies.).

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