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 6x8 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.