Copycat Hot Pockets Recipes Recipe For Deviled

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.

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.

THE BEST DEVILED EGGS

Steps:

• Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them.
• Dip a clean kitchen towel in a small bowl of warm water. Wipe the blade of your knife with the towel to warm it up and to wet the blade. Slice the eggs in half lengthwise, one at a time, wiping the blade clean between each egg. (The warm, wet blade will give you clean cuts.) Remove the yolks to a medium bowl. Mash the yolks with a whisk. Add the mayonnaise, mustard, hot sauce if using and salt and pepper to taste. Whisk until very smooth. Transfer to a large resealable plastic bag or disposable pastry bag and snip off one corner with scissors.
• Place the egg whites on a platter. Pipe the filling evenly into the egg whites. Top with chives and a sprinkle of paprika. Refrigerate for 20 to 25 minutes prior to serving.

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.

CREAMY HERB APPETIZER POCKETS

Steps:

• In a small bowl, beat the spreadable cheese, cream cheese, cream and garlic until blended. Beat in the herbs, salt, pepper and hot pepper sauce. Fold in artichokes and red peppers. Cover and refrigerate for at least 1 hour., Unroll both tubes of crescent roll dough. On a lightly floured surface, form each tube of dough into a long rectangle; seal seams and perforations. Roll each into a 16-in. x 12-in. rectangle. Cut lengthwise into four strips and width-wise into three strips; separate squares. , Place 1 rounded tablespoon of filling in the center of each square. Fold in half, forming triangles. Crimp edges to seal; trim if necessary. Place on ungreased baking sheets. Bake at 375° for 10-15 minutes or until golden brown. Serve warm. ,

CLASSIC DEVILED HAM

Steps:

• Using a food processor (or a grinder if you have one) run ham and onion through the grating blade. Remove and place in the food processor with the steel cutting blade. Process until nearly pulverized.
• Add mustard, drippings or butter, honey, mustard powder, cloves, turmeric, and the two peppers. Blend until smooth. If the mixture seems dry, add broth or water, tablespoon by tablespoon until desired consistency is reached, stopping to scrape down from time to time.
• Flavor is best after this has sat for a while. It will be firmer after refrigeration.
• A serving is about 2 tablespoons. Cal 101, Cal fr fat 57, 58%; tot fat 6.54 g, sat fat 3.45g; chol 37mg; sod 481 mg; tot carb 4.57g; prot 6.34g, sugar 3.65g

DEVILLED HAM - COPYCAT UNDERWOOD'S DEVILLED HAM

Steps:

• Dissolve chicken cubes in 1 cup of boiling water.
• Add gelatin.
• Soak rice cereal in the 1/2 cup of hot water.
• Put Ham, rice cereal/Water, Chicken cubes/water and spices in blender or food processor.
• Process until it turns into a paste - it will be rather sloppy.
• Spoon into jars, leaving 1/2 inch headspace.
• Apply the lids and tighten the rings.
• Process either 1/2 or 1/4 pints for 50 minutes at 10 lbs pressure. If your altitude is over 2,000 feet, process at 15 pounds pressure. This recipe can be multiplied. If you use chicken instead of ham, you will have to add fat to the chicken or it will be too dry to eat!

TACO POCKETS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Cook and stir beef in a large skillet until browned, 5 to 8 minutes. Drain excess grease. Stir in water and taco seasoning mix. Cover and keep at a simmer over low heat.
• Unroll crescent dough triangles onto the prepared baking sheet. Cut each triangle in half. Top dough triangles with pepper Jack cheese slices. Divide beef mixture evenly over cheese; top with tomato and cilantro. Fold up dough to enclose filling.
• Bake in the preheated oven until golden brown, 13 to 15 minutes.