Pizza Pockets Or Hot Pockets Recipes

PEPPERONI PIZZA POCKETS RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Cut the puff pastry into six rectangles and place on a nonstick baking tray.
• On one rectangle, spread a tablespoon of marinara, avoiding the edges of the pastry. Top with pepperoni slices and cheese.
• Place a rectangle of pastry on top and seal the edges with a fork. Repeat with remaining pastry rectangles.
• Brush the pockets with egg wash.
• Bake for 15-20 minutes or until the pastry is flaky and golden.
• Enjoy!

CRESCENT PIZZA POCKETS

Steps:

• Heat oven to 375 degrees F. Unroll dough on cookie sheet and separate into 4 rectangles; press each into 6x4-inch rectangle, firmly pressing perforations to seal.
• Spread 1 tablespoon pizza sauce on half of each rectangle to within 1 inch of edge. Sprinkle each with 3 tablespoons cheese; top with 6 slices pepperoni. Fold dough diagonally over filling; firmly press edges with fork to seal. Sprinkle each triangle with 1/4 teaspoon grated cheese. With fork, prick top of each to allow steam to escape.
• Bake 13 to 15 minutes or until deep golden brown. Serve warm.

PIZZA POCKETS

Steps:

• Heat the olive oil over medium-high heat in a medium-sized, heavy skillet. Add the sausage and cook until crumbled and golden, about 5 minutes. Add the arugula and cook until wilted. Turn off the heat and let cool about 10 minutes. Add the cream cheese, 1/3 cup Parmesan, salt, and pepper and stir to combine. Set aside.
• Preheat the oven to 400 degrees F. Roll out the pizza dough on a lightly floured surface to a thin 20 by 12-inch rectangle. Cut the rectangle in half lengthwise. The cut each half into 8 equal rectangles.
• Spoon topping onto 1 side of each of the rectangles. Using a pastry brush, brush the edges of the rectangle with egg wash. Close the rectangle of pizza dough over the topping. Use a fork to seal and crimp the edges. Place the pizza pockets onto a parchment paper-lined baking sheet. Brush the top of each pizza pocket with egg wash. Sprinkle with the remaining Parmesan. Bake until golden, about 15 to 17 minutes.
• Meanwhile, heat the marinara sauce over low heat in a medium saucepan. Serve the hot pizza pockets with the marinara sauce alongside for dipping.

HOT POCKETS RECIPE {COPYCAT}

Steps:

• In the bowl of a stand mixer combine the salt, baking powder, and flour. Cut the butter in.
• Add the milk and stir with a spoon. Knead for 5 minutes adding in more flour (just until the dough doesn't stick to the sides of the bowl.) Do not exceed more than a cup, add in flour by the tablespoon until it reaches the non-sticking point.)
• Cover and refrigerate the dough for 1 hour.
• On a lightly floured surface, roll the dough out into a 20 by 12-inch rectangle.
• Cut dough out into 8 squares with each measuring about 5 by 6-inches. Fill each square with the desired filling and pinch down the edges to seal the dough.
• Place pockets onto parchment paper and refrigerate for 30 minutes.
• Brush the hot pockets with milk and garnish with dry herbs (oregano, garlic powder, and parsley.) Bake in a preheated 400F oven for 15 minutes.

PIZZA POCKETS

Steps:

• Mix 1 1/4 cups flour, yeast and salt in bowl.
• Stir in warm water.
• Beat on low speed for 1/2 minute. Scrape bowl constantly.
• Beat 3 minutes on high speed.
• Stir in remaining flour with a spoon.
• Turn dough out on floured surface. Knead 6 to 8 minutes.
• Cover dough; let rest for 10 minutes.
• Divide into 6 parts.
• (Dough is also excellent pizza dough.) Filling instructions: Brown and drain sausage, green pepper and onion.
• Add chopped tomatoes and tomato paste, spices and water.
• Cook 5 minutes.
• Roll each portion of pizza pocket dough into rounds.
• Spoon 1/6 of filling and 1/6 of cheese onto each pizza pocket round.
• Fold dough in half and close with fork tines.
• Brush with beaten egg.
• Bake at 375 degrees for 30 to 35 minutes.

PIZZA POCKETS OR HOT POCKETS

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!

HOMEMADE PIZZA POCKETS

Steps:

• Preheat oven to 450F degrees. Spray two baking sheets with nonstick cooking spray (or line with parchment paper.)
• In a small bowl, whisk together eggs, milk and garlic.
• In a separate larger bowl, combine flour, parmesan cheese, salt, baking powder and Italian seasoning.
• Using a fork or a pastry blender, begin cutting in the cubed butter into the flour mixture until no large clumps remain.
• Stir the egg mixture into the flour mixture.
• Mix until dough comes together into a loose ball. Note: to make this easier, you could use an electric mixture with a dough attachment.
• Dump the dough ball onto a large, floured countertop.
• Knead the dough ten times (turning it over onto itself and turning 90 degrees each time). Add additional flour as necessary to keep it from sticking.
• Using a rolling pin, roll out dough to about ½-inch thickness.
• Take a 3-inch biscuit cutter (or similar size glass or bowl), cut out all the dough into circles.
• After cutting out the circles, press them down or roll them out some more to make them large enough to hold the all the fillings. Note: this dough does stretch pretty easily too which you may need to do to close it up over the fillings.
• Place the crust circles on prepared baking sheets.
• Spoon a tablespoon of pizza sauce onto the middle of the dough circles.
• Then add a tablespoon of shredded cheese, a slice of pepperoni and a tablespoon of crumbled sausage.
• Carefully fold the crust in half and press together the edges.
• Take a fork and go around the edges to make sure they seal closed. If necessary, add a bit of water to the seals with your finger to help them stay sealed.
• Bake at 450f degrees for 13-15 minutes until crust is lightly browned. Continue until all pizza pockets are made.
• Optional: Brush tops of warm pizza pockets with melted butter and sprinkle with dried parsley.

KETO HOT POCKETS RECIPE (KETO PIZZA POCKETS)

Steps:

• Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute.
• Stir then microwave on HIGH for another 30 seconds.
• Add the egg, salt and mix gently.
• Roll the keto cheese dough between 2 pieces of baking parchment/paper. Do not roll as thin as a thin pizza crust. It needs to be a little thicker so it is sturdy and will hold the pizza filings. See photos in this post.
• Remove the top baking paper/parchment. Cut the dough into squares that will fit onto your prepared baking sheet, or the same size as your toasted sandwich maker.
• Oven: Place 4 squares of dough onto the lined baking tray. Place your selected pizza pocket fillings on top. Cover with another square of mozzarella dough and crimp the edges shut. Bake at 180C/350F for 15 minutes, or until golden brown.Sandwich maker: Place one square on the bottom of the sandwich maker, add your choice of fillings, place another square of dough on the top, press the lid of the sandwich maker down and cook for 3-5 minutes until golden.

HOT DOG PIZZA POCKETS

Steps:

• Preheat the oven to 375 degrees F.
• Whisk the egg in a small bowl with a fork until blended; set the egg wash aside.
• Unfold one of the sheets of puff pastry and roll it out flat; cut into 4 squares. Roll one of the squares into a 6-inch square. Place a hot dog on the right edge of the square. Spread 2 teaspoons of the pizza sauce to the left of the hot dog, leaving a 1/2-inch border of dough uncovered on the left side and a 1/4-inch border on the top and bottom. Sprinkle 2 heaping tablespoons of the mozzarella and about 12 pieces of the pepperoni on top of the pizza sauce. Brush the uncovered edges of the dough with a little egg wash. Tightly roll the dough from the hot dog side to the egg wash side and press down on the seam to seal it. Pinch the top and bottom of the pocket closed and tuck the dough under. Place on a parchment-lined baking sheet and continue with the remaining ingredients, including cutting the second sheet of puff pastry to wrap the remaining hot dogs.
• Prick the wrapped hot dogs with a fork 3 times diagonally along the length of each, then brush with the egg wash. Sprinkle each with about 3/4 teaspoon Italian seasoning and 1 1/2 teaspoons Parmesan.
• Bake until puffed and golden brown, about 25 minutes. Allow to cool 10 minutes before serving with extra pizza sauce on the side.