Hot Pockets have been a frozen food classic for years. Their resemblance to pizza and quick heating time make them a favorite of kids everywhere. Unsurprisingly, homemade Hot Pockets are even better. If you have the time, make these handheld snacks from scratch for a delicious lunch or nibble.
The fun of homemade Hot Pockets is in the customization. This recipe for pepperoni pizza Hot Pockets is easily adaptable for all kinds of fillings. This recipe is also a great way to clear out the leftovers and the odds and ends that haven’t found their way into a recipe. You may discover some winning combinations.
The dough also makes a great deep dish pizza dough. In fact, this recipe can serve as a deep-dish pizza recipe. Just double (or triple!) the meat, cheese, and tomato and cook in a pan.
- For the Dough:
- 175 grams bread flour (plus more for rolling)
- 75 grams white whole wheat flour
- 100 grams warm water
- 50 grams butter (melted)
- 25 grams extra virgin olive oil
- 5 grams salt
- 3 grams instant yeast
- For the Filling:
- 2 large cloves garlic (minced)
- 3 tablespoons butter
- 1/4 cup Parmesan cheese (grated)
- 1/2 cup canned crushed tomatoes
- 3 ounces pepperoni
- 6 ounces mozzarella cheese (shredded)
Gather the ingredients.
Add the flours, water, melted butter, olive oil, salt, and instant yeast to the bowl of a stand mixer.
Mix on low to medium speed for about 6 minutes, then increase speed to medium-high and mix for 2 minutes more. The dough should be smooth and relatively firm.
Cover the bowl to keep the dough from drying out. Proof for about 4 hours at roughly 70 F. The dough should double in volume. Preheat the oven to 450 F and prepare a sheet pan lined with parchment paper.
Place the garlic and butter in a small bowl and microwave in 30-second intervals until fully melted.
Divide the dough into six pieces weighing about 2 1/2 ounces each.
Dust a work surface with flour. With a rolling pin, roll each piece of dough into a long strip roughly 3 inches wide and 11 inches long.
Leaving the edges of the strips plain for easier sealing later, brush each piece with garlic butter and sprinkle with grated Parmesan.
Only add filling to one side of the dough, leaving the other side empty so that it can be folded over the fillings, thereby forming the pocket. Layer on the crushed tomato, about one tablespoon per strip of dough, followed by pepperoni and shredded mozzarella.
Dab the edges of the dough with slightly wet fingers, then fold the empty side over the filled side. Pinch the edges to seal.
Lightly brush the tops of the pockets with more garlic butter (avoid topping with pieces of the garlic itself as the finely chopped garlic will likely burn). If desired, sprinkle with more Parmesan.
Place the pockets on the prepared sheet pan and bake for about 15 to 20 minutes, until golden brown.
Serve. Note that the filling will be very hot, so use caution.
How to Freeze
Baked homemade Hot Pockets can be frozen for later use. Cool and place on a baking sheet and freeze for an hour. Add to an airtight container or zip-top freezer bag and freeze for up to a month. Heat by placing the frozen Hot Pockets on a baking sheet and cooking in a preheated 350 F oven for about 15 minutes, or until warmed through.
To make a ham and cheese Hot Pocket, substitute gruyere for the mozzarella, ham for the pepperoni, and omit the tomato. Keep the garlic and parm or not—it's up to you. Add a dollop of bechamel sauce for extra creaminess. Serve with mustard for dipping, if desired.