Homemade Hot Pockets
These have become a lunch box staple in our house. Well really, they’re an “I need something quick and easy for the kids to eat” staple in our house. And since I make a variety at a time, they never get bored. They are perfect for school lunches or a quick and easy on the go meal.
🧂 Ingredients
I hope your family loves these as much as we do. I’ve listed what we like to fill them with but feel free to stuff them with whatever you like. Enjoy!
📝 Instructions
I’ve made these a couple different ways. In the directions I say to mix everything together in a food processor but you can do it in a large mixing bowl as well. It is pretty much impossible to mess these up. One time I forgot to add the yeast. I know, it’s like the most important part, AND it took me like 15 minutes to remember! Oops. But I added it with a little warm water, kneaded the dough again for a few more minutes and was back in business. They were just fine. I also once placed the bowl and my back left burner on the stove when I was preheating the oven. I wasn’t even thinking about the fact that that particular burner gets super hot. When I went to start forming the hot pockets I discovered that the dough was very warm and the dough on the very bottom was cooked, oops again! I just pulled that part off and kept going, they were fine! See, it really is impossible to mess these babies up.
🥣 Storage
I just wrap them individually, label and freeze them. When I’m making the kid’s lunches in the morning, all I have to do is take one out of the freezer, pop in the microwave, wrap it in foil, put it in their lunch boxes and they’re good to go!
🍜 Variations & Substitutions
I usually use organic whole wheat flour but all purpose flour works well too, and I know some prefer it over the whole wheat. Just make sure you are using organic unbromated and unbleached flour. Over the weekend I decided to use a mixture of both and the kids loved them. I have not made them using gluten free flour but it’s on my to do list.
Homemade Hot Pockets
Ingredients
For the Dough
- 2 cups Organic Whole Wheat Flour
- 2 cups Organic All Purpose Flour unbleached and unbromated
- 1 ½ Tbsp Active Yeast
- 1 tsp Salt
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 3 Tbsp Olive Oil plus more for brushing
- 1 ⅔ cups Warm Water
- Extra spices for topping before baking i.e. Oregano Basil, Garlic Powder, Onion Powder, or whatever you like.
Fill Pockets With Any Of These
- Ham and cheese.
- Turkey and cheese.
- Pizza sauce cheese and your favorite pizza toppings.
- Taco meat cheese, and your favorite taco toppings
- Meatballs with marinara and cheese.
- Scrambled eggs bacon or sausage and cheese
- Create your own.
Instructions
- Add flour, yeast, salt, garlic powder, onion powder and nutritional yeast to your food processor with the blade attachment and pulse to combine.
- Pulse in olive oil in a steady stream.
- Turn your food processor on low and slowly add water until thoroughly combined, continue mixing until the dough pulls away and a ball forms.
- Remove dough and knead for a few minutes on a floured surface until dough is no longer sticky.
- Pour a little olive oil in the bottom of a large bowl.
- Place the dough in the bowl and turn over a couple times to coat with the oil.
- Cover with saran wrap and let it rise until it doubles in size, about an hour or so.
- Preheat oven to 400 degrees.
- Lightly flour the surface you will be using to make the hot pockets.
- Pull apart handfuls of dough and roll out into circles about the size of your hand.
- Add your desired fillings and fold in half.
- Seal the edges by pressing with a fork or your fingers.
- Brush with olive oil, top with salt and desired spices.
- Place on a cookie sheet and bake for about 15 minutes or so until dough is cooked through and they are golden brown.
Notes
- To freeze: Once cooled, wrap individually in saran wrap and place them in a gallon size ziploc bag. To thaw just removed the saran wrap and then wrap in a paper towel. Throw in the microwave for about 2 minutes until heated through.
- Check the instructions on your active yeast. Some do not require proofing. But if it yours does, just add a little sugar to some water and then add the yeast and let sit for 5-10 mins until foamy.
Nutrition values are estimates, for exact values consult a nutritionist.
