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Homemade hot pockets! There’s nothing they can package up and sell at the grocery store that you can’t make better at home. My kids love store-bought hot pockets, so I came up with my own homemade version that I can feel good about.
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How to make Homemade Hot Pockets:
Start with the basic one-loaf Grandmother Bread recipe adjusted with add-ins of milk, egg, and oil.
1 1/2 cups warm milk
1 teaspoon yeast
2 tablespoons sugar
1/2 teaspoon salt
1/3 cup vegetable oil
1 egg
4 cups all-purpose flour
In a large bowl, combine warm milk with yeast and sugar. Let sit for five minutes. Add salt, vegetable oil, and egg. Stir in flour until the dough is stiff enough to knead. (Add flour a little at a time. Four cups flour is approximate; exact amount may vary.) Knead dough until smooth and elastic–a few minutes. Place dough in a greased bowl; cover. Let rise until doubled.
Now it’s time to make hot pockets! Make any kind of hot pockets you want. Use any kind of “wet” (condiment) ingredient you want–horseradish, salad dressing, herbed tomato sauce, etc, with any kind of sliced or shredded meat (this makes a really tasty use for leftover meat), plus any kind of shredded cheese.
Punch down dough and divide in two. Roll each half into an approximately 8 x 12 inch rectangle. Using a pizza cutter, slice each rectangle into six parts.
Place condiment, meat, and cheese on each part and pull dough around to seal. (I used horseradish, beef, and swiss here.)
It looks a little messy.
But that’s okay! Turn it over and it looks neat as a pin.
Bake at 350-degrees for about 25 minutes, or until browned. (Keep an eye on ‘em.) Cool on wire racks.
Try anything! Ham and swiss! Bacon and cheddar! Roast beef and provolone! Chicken and ranch. Add sauteed vegetables, or use vegetables alone for a vegetarian hot pocket. The possibilities are endless for a perfect grab-and-go sandwich!
Devoir immediately, store in the fridge for a few days, or place in the freezer to grab whenever you need one. Reheat in the microwave for a minute.
They’re so good.
See all my Grandmother Bread recipes.
See a true West Virginia-style pepperoni roll: My traditional pepperoni roll recipe.
See All My Recipes
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BW
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But doesn’t anyone have weight issues? Heart disease? Clogged arteries? Gall stones?
-Kim
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THANKS Suzanne!
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Iwant the next installment, I want the next installment!!!
52 Rules!
…phew….no really, the hot pockets look like a great lunch idea….*calming down* really
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You would probably like Rogers & Mazza’s Pepperoni Rolls, from Clarksburg WV. You can sometimes find them in gas stations around here — they’re in plastic packages with blue and white lettering on them. My school sells them for a fundraiser every fall and I buy a ton and freeze them. They’re soooooo good!
BTW Ramps are all the rage in NYC. One of my friends harvests them in the spring when she comes home to visit and then sells them to a restaurant up there for some crazy amount. Hilarious!
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But a question regarding this one: After the first rise, and the pockets are all made and put on the sheet- there does not have to be another rise for them? You just put them into the oven? I am wondering why not- maybe because they are much smaller than a loaf and they’ll rise during the baking?
Thanks!!! I hate processed foods, but my kids love hot pockets so this is going to be an awesome alternative. I will definately make them and freeze them so they are always available.
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Mennonites also like to put a fruit filling or chunky jam as a filling. Oh, these make a mess while cooking, but MMMMMMM!!!!!! they are sooooo good!
I have also made them with a pizza filling, tried ham and cheese (not so great, but now I add cheese to the meat and potato version).
I have also had a version of these called cabbage buns. These are really moist and tasty.
One of my husband’s aunts used pastry dough for the dough, and made a meat filling using tomato soup. It was her own version, and so addictive.
The Philippinos have another version that is deep fried. These are to die for. I still need to get THAT recipe version.
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