Craving a quick and delicious snack? These Homemade Hot Pockets are perfect for satisfying hunger with a personal touch. Made from scratch, the dough is soft and flaky, while the fillings can be customized to suit any taste. Whether you’re in the mood for classic cheese and ham or something more creative, these hot pockets are easy to make and even easier to enjoy. Ideal for lunchboxes, snacks, or a quick dinner solution!
Ingredients
Dough:
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 1/4 teaspoons (1 packet) instant yeast
- 1 cup warm water (~110°F or 45°C)
- 2 tablespoons olive oil (or melted butter)
Filling Options:
Savory Combinations:
- Classic Ham and Cheese: Diced ham, shredded cheddar cheese
- Pepperoni Pizza: Pepperoni slices, mozzarella, marinara sauce
- Chicken and Veggie: Shredded cooked chicken, sautéed vegetables, mozzarella
- Breakfast Pocket: Cooked sausage, scrambled eggs, and cheese
Instructions
- Make the Dough: In a spacious bowl, mix warm water, sugar, and yeast. Allow it to sit for about 5 minutes until it becomes frothy and bubbly. Stir in olive oil, flour, and salt, then combine until a dough forms. Turn the dough out onto a floured surface and knead for 5-7 minutes, working it until it’s soft and stretchy. Transfer the dough to a greased bowl, cover it with a clean cloth, and let it rise in a warm spot for about an hour, or until it has doubled in size.
- Prepare the Fillings : While the dough rises, prepare your desired fillings. Shred cheese, dice meats, and cook any raw ingredients (like vegetables or sausage). Let fillings cool to room temperature to avoid making the dough soggy.
- Assemble the Hot Pockets : Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. After the dough has doubled in size, gently punch it down to release the air. Then, divide it into 6 to 8 equal portions. Roll each piece into a rectangle about 6×8 inches. Place 2–3 tablespoons of filling in the center of each rectangle, leaving space around the edges. Fold the dough over the filling to form a pocket, pinching the edges tightly to seal.
- Bake: Arrange the hot pockets on the prepared baking sheet. Brush the tops with olive oil or melted butter for a crisp, golden texture. Bake in the oven for 15-20 minutes, or until they are golden brown and fully cooked. Allow them to cool for a few minutes before serving.
Conclusion
These Homemade Hot Pockets are a versatile and delicious way to enjoy a warm, hearty snack. Perfect for meal prepping, you can make a batch and freeze them for future quick meals. With endless filling options, you’ll never get bored of this comforting, customizable treat!
Homemade Hot Pockets Recipe: A Savory Delight
Soft, flaky homemade dough stuffed withcustomizable savory fillings like cheese, meats, and vegetables, perfect for aversatile snack or meal.
Ingredients
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 1/4 teaspoons 1 packet instant yeast
- 1 cup warm water ~110°F or 45°C
- 2 tablespoons olive oil or melted butter
- Classic Ham and Cheese: Diced ham shredded cheddar cheese
- Pepperoni Pizza: Pepperoni slices mozzarella, marinara sauce
- Chicken and Veggie: Shredded cooked chicken sautéed vegetables, mozzarella
- Breakfast Pocket: Cooked sausage scrambled eggs, and cheese
Instructions
- Make the Dough: In a spacious bowl, mix warm water, sugar, and yeast. Allow it to sit for about 5 minutes until it becomes frothy and bubbly. Stir in olive oil, flour, and salt, then combine until a dough forms. Turn the dough out onto a floured surface and knead for 5-7 minutes, working it until it’s soft and stretchy. Transfer the dough to a greased bowl, cover it with a clean cloth, and let it rise in a warm spot for about an hour, or until it has doubled in size.
- Prepare the Fillings : While the dough rises, prepare your desired fillings. Shred cheese, dice meats, and cook any raw ingredients (like vegetables or sausage). Let fillings cool to room temperature to avoid making the dough soggy.
- Assemble the Hot Pockets : Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. After the dough has doubled in size, gently punch it down to release the air. Then, divide it into 6 to 8 equal portions. Roll each piece into a rectangle about 6×8 inches. Place 2–3 tablespoons of filling in the center of each rectangle, leaving space around the edges. Fold the dough over the filling to form a pocket, pinching the edges tightly to seal.
- Bake: Arrange the hot pockets on the prepared baking sheet. Brush the tops with olive oil or melted butter for a crisp, golden texture. Bake in the oven for 15-20 minutes, or until they are golden brown and fully cooked. Allow them to cool for a few minutes before serving.