Instructions Preheat oven to 400 degrees Fahrenheit. … Gently roll out puff pastry and cut in half, making four even pieces. Layer cheddar, ham and broccoli on one side of the puff pastry, fold over lengthwise. … Brush hot pockets with egg wash, cut 2 to 3 slits in the top and sprinkle with Italian seasoning.
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Preheat oven to 400 degrees Fahrenheit. …
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Gently roll out puff pastry and cut in half, making four even pieces.
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Layer cheddar, ham and broccoli on one side of the puff pastry, fold over lengthwise. …
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Brush hot pockets with egg wash, cut 2 to 3 slits in the top and sprinkle with Italian seasoning.
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Hot Pockets (But Better)
Flavors like pepperoni pizza and ham and cheese are replicable… but the humble hot pocket is going to get a full remodel. Can we defeat…
Flavors like pepperoni pizza and ham and cheese are replicable… but the humble hot pocket is going to get a full remodel. Can we defeat this childhood favorite (is it even a childhood favorite?) and just absolutely slam-dunk these flavors?
INGREDIENTS:
Dough needed:
- 1x batch my puff pastry or 2 boxes puff pastry.
Pepperoni Pizza Filling:
- 3 oz (85g) guanciale, Diced
- 5 cloves garlic, rough chopped
- 1 6-oz (170g)can tomato paste
- 2 teaspoons (8g) sugar
- Water to loosen
- 1 tablespoon (5g) fresh rosemary leaves, finely chopped
- Salt and pepper to taste
- 3 tablespoons (45ml) extra virgin olive oil
- 1 cup pepperoni, sliced 1/2 inch thick
- 1.5 cups (190g) low moisture mozzarella, grated
- 3/4 cup (73g) grana Padano cheese, grated
Fancy Ham And Cheese:
- 1 cup (145g) Diced ham
- 1/2 cup (40g) Diced prosciutto
- 1 ball (130g) scamorza, grated
- 1 cup (126g) smoked cheddar, grated
- 1 cup (126g)provolone, grated
- 1/2 cup (48g) parmigiano reggiano, grated
- 1/2 cup (70g) raclette, grated
Herb Butter:
- 1/3 cup (78g) unsalted butter
- 2 sprigs rosemary
- 3-4 garlic cloves, crushed and left in their skin
INSTRUCTIONS:
Pepperoni Filling Method:
- Slice and quarter the guanciale and toss in a medium saucepan with a drizzle of olive oil.
- Set to medium heat until crispy. Add sliced garlic and cook until toasted.
- Follow that with fresh cracked black pepper and chopped rosemary cooking for 10 seconds before adding tomato paste, and stir in. Water to loosen and let simmer for 2 minutes.
- Once finished, add in sugar, season with salt to taste, and extra virgin olive oil and stir together until emulsified.
- For the cheese, mix together grated mozzarella and grated grana Padano cheese.
- Slice the pepperoni and salami.
- To assemble, roll the puff pastry out until 12×10 inches and ¼-inch thick. Cut into strips about 3.5-inches wide and 5-inches long. Brush the edges with egg wash.
- Add a layer of sauce followed by a layer of cheese and pepperoni. Add another layer of sauce and cheese. Brush another piece of dough with egg wash and lay on top. Gently but firmly seal the edges.
- Trim the edges and repeat with the remaining pieces.
- Place on a baking sheet lined with parchment paper. Cover with plastic wrap and chill for at least 15 minutes.
- Brush tops of the pastries with egg wash. Optionally poke a few holes on the top of the pastries.
- Place in an oven preheated to 375F for 15-20 minutes.
- Place in an oven preheated to 375F for 15-20 minutes.
- Remove and brush with herb butter and top with flaky salt.
Ham and Cheese Filling Method:
- Slice and dice prosciutto.
- Heat up a small saucepan and add enough oil to coat the bottom. Heat over medium-high until hot.
- Add in the prosciutto and fry for 2-3 minutes, stirring occasionally until crisp. Drain in a paper towel.
- Slice and dice ham.
- For the cheese, mix together grated scamorza, smoked cheddar, provolone, parmigiano reggiano, and raclette.
- To assemble, roll the puff pastry out until 12×10 inches and ¼-inch thick. Cut into strips about 3.5-inches wide and 5-inches long. Brush the edges with egg wash.
- Add a layer of cheese followed by a layer of ham and prosciutto. Add another layer of cheese. Brush another piece of dough with egg wash and lay on top. Gently but firmly seal the edges.
- Trim the edges and repeat with the remaining pieces.
- Place on a baking sheet lined with parchment paper. Cover with plastic wrap and chill for at least 15 minutes.
- Brush tops of the pastries with egg wash. Optionally poke a few holes on the top of the pastries.
- Place in an oven preheated to 375F for 15-20 minutes.
- Remove and brush with herb butter and top with flaky salt.
Herb Butter Method:
- Add unsalted butter, rosemary sprigs, and garlic cloves to a small saucepan.
- Cover with a lid and place on the stove over medium-low until the butter is melted.
- Leave on the heat for 5 minutes.
- Remove from the stove and set to the side.
Making Hot Pockets At Home | But Better
FAQ
What can I dip my Hot Pocket in?
How do you make hot pockets Crispier?
How do you make two hot pockets?
How do you make homemade hot pockets?
These Homemade Hot Pockets are the copycat version of the tasty microwavable turnovers, sold in the freezer section of most grocery stores! 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.
How do you make a hot pocket filling?
Make the hot pocket filling by adding the butter to a large skillet over medium-high heat. Once hot, add the onions and peppers and chicken sausage and sauté until heated through and the vegetables are just starting to soften. Beat six of the eggs in a bowl then pour into the skillet.
How long does it take to make homemade hot pockets?
Homemade hot pockets are a delicious alternative to traditional pizza and they also make for a fun surprise in lunch boxes. Your kids will love making this easy recipe, too! Why you’ll love it: It’s easy to customize the hot pockets with different sauce, cheese, and fillings. How long it takes: 15 minutes of prep, plus 15 minutes of cooking
How long do you bake a hot pocket?
Carefully fold the dough into a pocket and crimp the edges together with a fork. Place the finished homemade hot pocket on the prepared baking sheet, then repeat with the remaining dough and fillings. Brush the top of each hot pocket with beaten egg. Sprinkle on any toppings you’re using, then bake for 15 to 18 minutes, or until golden brown.