For the last few years now, we have been trying to eat healthier and be careful about how many processed foods we buy and consume. There are some foods, though, that are convenient to have around, so we have started to try making some of them at home.
This time, we decided to try to make some hot pockets at home. I haven’t had any of the store-bought ones for a long time, but it just sounded good. I’ve always liked the ones that are filled with ham and cheese, so of course, that was one that I made. And the pizza ones always had pepperoni in them, which I don’t like, so I wanted to make my own cheese pizza hot pocket while we were at it.
Since we had enough dough to make 4 different hot pockets, Justin picked the other ones. He recently bought some salami to make sandwiches, so requested a salami and cheese one, and a breakfast one.
For two of the hot pockets, I tried to make them the traditional rectangular shape. They tasted good, but it didn’t work as well. For the other two, we tried to make it them braided in the same way as the Cheesy Chicken and Stromboli Ring. Even though they all were delicious, I preferred the braided ones because the dough was thicker and the filling wasn’t spread as thin. And, they looked pretty!
Step by Step
For the homemade hot pockets, I started by making the dough that I use for making Homemade Pizza in the Bread Machine. I love making this dough because it’s really easy to make, and I always have the ingredients on hand. It takes an hour and a half for the dough, but you just have to add the ingredients, set the bread machine, and let it do its thing.
Once the dough has finished, roll it out on a floured countertop. I never knew how much dough this makes because when I make pizza I don’t spread it near as thin. But roll the dough until it’s only about 1/8-1/4 of an inch thick.
Use a pizza cutter to cut the dough into fourths. Since I was trying two different methods, I did two pieces that were square, and two that were rectangular. If you are going to do the braided hot pockets (which I recommend) then you want to cut it into squares.
Add your fillings in a line to the center of the dough for the braided method, or to the center of only one half if you want to fold them over.
Shape the dough in the way you want them to cook. If you are doing a braided pocket, then use the pizza cutter to cut the dough into diagonals and fold it over towards the opposite sides. For the folded sandwich, fold the top half of the dough over the bottom with the filling and use a fork to seal the edges. Move the hot pockets to a pan and cover with an egg wash. It’s not always easy to move these once they are filled, so it helps to make them on parchment paper.
Bake the hot pockets for about 20-25 minutes, until they are golden brown.
Homemade Hot Pockets 4 Ways
- 4 cups flour
- 3/4 tsp salt
- 2 tsp active dry yeast
- 1 3/8 cup water
- 3 tbsp oil
- 1/4 lb ham (sliced)
- 1/2 cup cheddar cheese (shredded)
- 2 breakfast sausage links
- 2 eggs
- 1/2 cup cheddar cheese (shredded)
- 1/4 cup pizza sauce
- 1/2 cup mozzarella cheese (shredded)
- 1/4 cup parmesan cheese (shredded)
- 1/4 lb salami (sliced)
- 1/2 cup italian blend cheese (shredded)
- 1 egg
- 1/4 cup water
- flour (for dusting work surface)
- Add all dough ingredients to bread machine and set to dough (prep time includes 90 minutes for machine to make dough)
- Tear up the ham and salami so they are in bite-sized chunks
- Cook the breakfast sausage and chop it into small chunks
- Scramble the eggs
- Preheat oven to 350
- Roll dough out on floured work surface to about 1/8-1/4 inch thickness
- Use a pizza cutter to cut the dough into quarters
*If you want braided pockets, cut into squares
*If you want folded pockets, cut into long strips
- Add the fillings to the center of the dough
- Shape your hot pockets
*For braided cut the dough in diagonals on either side and fold over
*For folded lay the top half over the bottom half and use a fork to seal the edges
- Whisk the egg and water together to form an egg wash and brush the dough
- Bake for about 20-25 minutes, until the dough is golden brown
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