Hot Pockets Recipe {CopyCat}

hot pockets recipe copycat recipe

“Crispy Buttery Seasoned Crust” on the cover of a Hot Pockets© box gave me the idea that hot pockets aren’t made from a pizza kind of dough, after all. I really enjoy Hot Pockets, there’s just something about these frozen goodies that not only taste so yummy but satisfy a hungry appetite. After attempting to make these from a pizza dough and coming out with something more of a calzone, I came to the thought that perhaps Hot Pockets are made from a pie crust kind of dough? After all, Hot Pocket dough does seem to be more on the thinner side and if they claim “buttery Seasoned Crust” then crust it may be.  So butter and flour it is, to create these delicious stuffed pockets.

IMG_2042hot pockets Ingredients for Hot Pockets:

  • 1 1/2 cups all-purpose flour (plus more for when kneading)
  • 2/3 cup milk
  • 6 tbsp butter, cold
  • 1/8 tsp salt
  • 1/8 tsp baking powder

FILLING & TOPPING:

  • 1/8 tsp dried oregano
  • 1/2 tsp dried parsley
  • 1/8 tsp garlic powder
  • 1/4 cup milk (for brushing)
  • pepperoni
  • mozzarella cheese
  • pasta sauce

IMG_1901How to make Hot Pockets:

1. In the bowl of a stand mixer cut the butter into the flour.

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2. Add the milk and stir with a spoon. Transfer butter/flour mixture to a stand mixer and knead for 5 minutes adding in more flour just until dough doesn’t stick to sides of the bowl.  (Do not exceed more than a cup, add in flour by tablespoon until it reaches the non-sticking point.)

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3. Cover and refrigerate dough for 1 hour.

4. On a lightly floured surface, roll dough out into a 20 by 12-inch rectangle.

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5. Cut dough out into 8 squares with each measuring about 5 by 6-inches.

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6. Fill each square with desired filling and pinch down the edges to seal the dough.

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7. Place pockets onto parchment paper and refrigerate for 30 minutes.

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8. Brush pockets with milk and sprinkle with dry herbs (oregano, garlic powder and parsley.)

9. Bake in a pre-heated 400F oven for 15 minutes.

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Hot Pockets Recipe {CopyCat}
 
Prep time
Cook time
Total time
 
Alyona's Cooking:
Serves: 8 pockets
Ingredients
  • DOUGH:
  • 1½ cups all-purpose flour plus more for when kneading
  • ⅔ cup milk
  • 6 tbsp butter, cold
  • ⅛ tsp salt
  • ⅛ tsp baking powder
  • FILLING & TOPPING:
  • ⅛ tsp dried oregano
  • ½ tsp dried parsley
  • ⅛ tsp garlic powder
  • ¼ cup milk (for brushing)
  • pepperoni
  • mozzarella cheese
  • pasta sauce
Instructions
  1. In the bowl of a stand mixer cut the butter into the flour.
  2. Add the milk and stir with a spoon. Transfer butter/flour mixture to a stand mixer and knead for 5 minutes adding in more flour just until dough doesn't stick to sides of the bowl. (Do not exceed more than a cup, add in flour by tablespoon until it reaches the non-sticking point.)
  3. Cover and refrigerate dough for 1 hour.
  4. On a lightly floured surface, roll dough out into a 20 by 12-inch rectangle.
  5. Cut dough out into 8 squares with each measuring about 5 by 6-inches. Fill each square with desired filling and pinch down the edges to seal the dough.
  6. Place pockets onto parchment paper and refrigerate for 30 minutes.
  7. Brush pockets with milk and sprinkle with dry herbs (oregano, garlic powder and parsley.) Bake in a pre-heated 400F oven for 15 minutes.

 

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5 thoughts on “Hot Pockets Recipe {CopyCat}

  1. Very good recipe ingredients; however, instruction isn’t making sense. Cut butter into flour. Then, Mix with mixer add flour????? Alyona can you clearify. I will wait for your answer before I make it. Thank you so much for tackling hard project. My daughter loves these for lunch, but like you, I don’t want her to eat those chemicals. So, I will be making these for sure!

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    1. Hi Tanyai, yes cut the butter into the flour using a pastry blender, as shown in step 1. Then stir in the milk into the butter/flour mixture, once the dough comes together, attach to a stand mixer and knead ADDING more flour if needed so the dough doesn’t stick to the sides of the bowl. I will clarify that in the instructions, thank you.

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  2. Thank you for clarifying, Alyona. I will be making these tomorrow and will let you know how the hot pockets will turn out for me.:)

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  3. Alyona,
    I made them twice already and forgot to report back, I am so sorry. These pockets are super easy to make and are very, very delicious! This recipe made enough to eat right away and freeze a few. My picky eater approved and now makes request to put it in her lunch regularly.

    One day, when I was making these, one of my friend, who is also a mom, was visiting me. When she tried, I showed her your website and she’s now making for their kids. So, thank you from both of us for your great recipe!

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