My Homemade Italian 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.

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.

CHEESY ITALIAN MEATBALL POCKETS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Place marinara sauce in a medium bowl and add meatballs halves; toss to coat in the sauce.
• Remove crescent dough sheet from the can and place on a lightly floured surface. Shape the dough into a well defined rectangle and cut into 4 equal rectangles.
• Place 6 meatball halves cut-side down onto one of the rectangles, leaving a 1/2-inch border. Spoon a bit of the sauce over the meatballs and top with 3 tablespoons Italian cheese. Repeat with another rectangle.
• Brush the border of each rectangle with beaten egg. Cover fillings with remaining rectangles, pinching edges with your fingers and straightening them as you go. Crimp the edges with a fork. Transfer both pockets to the baking sheet using a spatula. Brush with some beaten egg and sprinkle with Parmigiano-Reggiano cheese.
• Bake in the preheated oven until golden brown, about 15 minutes. Serve with remaining marinara sauce for dipping.

HOMEMADE HOT POCKETS

Steps:

• Add flour, shortening and salt to a food processor. Pulse until the mixture resembles sand.
• With the machine on, slowly add the water in a thin stream until the dough forms a ball (you may not need the entire cup of water - I usually go until my food processor blade won't spin anymore).
• On a lightly-floured surface, form the dough into two equal rounds.
• Place the rounds in a large bowl, cover and refrigerate for approximately 30 minutes.
• Beat the egg with one teaspoon of water. Set aside.
• Preheat oven to 400°.
• On the floured surface, cut the dough into 6-8 equal portions. Roll out into a thin round (not so thin it will tear; about 1/8" thick or so). Trim into a 6" round (I use a salad bowl as a guide, placing it on top and running a knife around the edge).
• Repeat with all of the dough. Any scraps I usually make some more.
• Place ingredients of your choice in the middle, leaving room for sealing the dough around the edge. Some ideas:.
• Taco - seasoned taco meat, topped with cheddar cheese.
• Pizza - pizza sauce, mozzarella cheese, pepperoni.
• Once you place the stuffing into the middle, brush the egg wash around the edges. Fold over (making a half-moon) and pinch the opening. Place onto a greased cookie sheet.
• Repeat with remaining rounds.
• Brush all of the hot pockets with the remaining egg wash.
• Bake for 20-25 minutes, or until the tops are golden brown.

ITALIAN CHICKEN POCKETS

Steps:

• In a large skillet, cook chicken over medium heat in oil until no longer pink. Add green pepper and mushrooms; cook until tender, stirring occasionally. Add pepperoni and spaghetti sauce; heat through., Spoon into pita bread halves. Sprinkle with cheese if desired.

COPYCAT HOT POCKETS

Steps:

• Preheat oven to 350°F.
• Unroll crescent dough and separate into 8 rectangles.
• Seal seams.
• Divide sauce, cheese, and pepperoni among the 8 pieces.
• Fold over and pinch edges together.
• Place seam side down on greased baking sheet.
• Bake for 15 minutes or until golden brown.