Homemade Hot Pockets Recipes

HOT POCKETS

Steps:

• In a large bowl combine warm milk, yeast, and sugar.
• Stir in salt, butter, egg, and flour. If using a stand mixer, mix at medium speed for about 5 minutes. If making by hand, knead the dough mixture until well combined and dough is smooth and pliable. Add more flour if it is too sticky to work with.
• Spray a large mixing bowl with a nonstick cooking spray. Put the dough in the bowl and cover it with a clean dish towel. Let rise until double in size, 60-90 minutes.
• Divide the dough into 4 equal pieces. Take one of the divided pieces and roll it out into a large rectangle, about 1/4 inches thick, and 7 inches wide. Cut into 3 pieces so that you have 3 rectangles that are 7-inches wide. Cut off any stray edges and re-roll later.
• Place desired toppings onto one side, keeping the toppings as far from the edges as possible. Fold over in half. Use a fork to crimp the edges to seal them shut. Repeat with remaining dough.
• Place finished hot pockets onto a baking sheet lightly coated with parchment paper or a silicone baking mat.
• Bake hot pockets in a 375 degree oven for about 15 minutes, or until the tops are lightly browned.

HOMEMADE HAM & CHEESE POCKETS

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.

HOMEMADE CHICKEN HOT POCKETS

Steps:

• 1. Place the chicken in a Dutch oven with enough water to cover it. Add the onion powder, garlic powder, and bay leaves. Boil until chicken is done. Then drain and remove bay leaves.
• 2. Shred chicken. Place back in the pot add the next 5 ingredients. Mix well and heat until cheeses melt. Remove from heat. Pre-heat oven to 350 degrees.
• 3. Cut pastry into squares. Spoon 1/2 cup of mixture in each square fold up corners and pinch sides together. Whisk egg and brush onto the puff pastry before baking.
• 4. Bake until golden brown.

HOMEMADE HOT POCKETS®

Steps:

• Place 2 crescent rolls on a baking sheet. Pinch triangular seams together to make a rectangle; flatten dough to make a larger base. Repeat with the remaining pairs of rolls in the can.
• Heat oil in a saucepan over medium-high heat. Saute broccoli and mushrooms until tender, about 6 minutes. Transfer to a plate. Add ham to the pan; cook until liquid evaporates, 3 to 5 minutes. Spoon 1/4 of the ham onto each dough base. Divide broccoli-mushroom mixture among the dough; sprinkle 3/4 of the cheese over the pockets.
• Open the second can of rolls. Stretch 2 rolls out to form a rectangle; place over each pocket, covering the filling. Pinch sides together to seal the pockets. Sprinkle the remaining cheese on top.
• Bake in the preheated oven until golden brown, about 10 minutes. Let cool for about 5 minutes.