My Homemade Italian Hot Pockets Food

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.

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.

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.

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.

PIZZA POCKETS OR HOT POCKETS

Steps:

• Dissolve yeast in warm water. Add sugar. Let it set for a few minutes until foamy (if you're using fast-rise yeast, you can just add the yeast with the flour and go on). Then stir in oil, salt, and flour. Knead 5 minutes. Let sit 5 minutes.
• Divide dough into 6 pieces. Roll and pat each piece into a circle (about 6-inches across or so). Top half of each circle with filling of choice, keeping back from edges so it will seal well. Fold the other 1/2 of circle over the filling and pinch sides together or seal with a fork. Poke a couple steam vents and bake for 20 minutes at 375°F.
• For pizza pockets, fill this with a little pizza sauce, then mushrooms, pepperoni, cheese, etc. Also, try with cream soup, chopped cooked chicken and steamed broccoli and some shredded cheese. Use your leftovers and imagination to create something special!