Homemade Hot Pockets

Homemade Hot Pockets

Hot Pockets are one of those foods everyone except me seemed to get growing up. The few times I had them, I remember loving them… though not loving that scalding my tongue feeling. That was less than pleasurable. While hot pockets aren’t the healthiest things in the world, they are great for grab-n-go food.

If you’re a little hesitant about the health factors of this snack, then try making your own! This homemade hot pockets recipe will serve you well.

 

A pocket of bready goodness filled with piping hot cheese and ham, YUM! I can only imagine the superiority in this recipe over the store bought kind. Even the dough is handmade and homemade. You know this is going to be a healthy and DELICIOUS alternative.

Thanks to Gloria at Simply Gloria for this recipe!

Ingredients

  • 2 1/4 teaspoons active dry yeast
  • 2 teaspoons granulated sugar
  • 1/2 cup very warm water, 110 degrees
  • 1 tablespoon honey
  • 1 egg, beaten
  • 1/4 cup milk (which ever you prefer)
  • 2 tablespoons butter, room temperature
  • 3/4 to 1 cup white bread flour
  • 3/4 cup whole wheat flour
  • 1/2 teaspoon salt
  • 2 tablespoons ground flaxseed
  • 1/2 pound ham, sliced and chopped
  • 1 1/2 cups shredded cheese
  • 2 tablespoons cornmeal
  • 2 tablespoons butter, melted
  • 1 tablespoon garlic powder
  • 1 cup grated Parmesan

Instructions

  1. Put yeast and sugar in a small bowl, add the warm water and stir. Set aside for 10 minutes to bubble up and proof.
  2. Heat the milk (warm to the touch) with 2 tablespoons of butter, until melted. Set aside.
  3. Put bread flour, whole wheat flour, flaxseed, and salt into a large mixing bowl.
  4. Stir and dissolve the honey into the proofed yeast. (It will deflate a little and that is okay.)
  5. Add the proofed yeast with honey, milk and butter mixture, and beaten egg into the flour mixture. Mix by hand or with a dough hook on low speed. Keep mixing until the dough has pulled away from the sides of the bowl. (About 5 minutes.) Add additional flour one tablespoon at a time, if needed.
  6. Preheat oven to 350 degrees.
  7. Take dough out of the bowl and set onto a clean surface. Do not flour the surface. Allow to rest on surface with the empty bowl setting on to cover the dough for 5 minutes. (This allows elasticity in the dough for stretching.)
  8. Cut the dough into quarters, making 4 pieces of dough.
  9. When flattening each ball of dough, simply hold it between your hands and work it out with your fingers in an oblong motion. Your dough may end up in an oblong or a rectangle.
  10. Fill one half of each flattened piece of dough with the ham and cheese. Be sure to leave enough room near the edges to fold and pinch them together.
  11. *Pinch and fold together the edges closed. Use a dough scraper or a flat spatula to lift up the filled dough.
  12. Sprinkle cornmeal on a covered baking sheet.
  13. Put each pocket onto the baking sheet, 1/2 inch to an inch apart.
  14. Add the garlic powder to 2 tablespoons of melted butter.
  15. Brush melted garlic butter on the tops of dough and sprinkle grated Parmesan cheese on the top.
  16. Bake in a preheated 350 degree oven for 25 to 30 minutes. Or until golden brown on the tops.

 

Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Simply Gloria.

Photo source

 

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