Homemade Hot Pockets



This is the most simple recipe as long as you actually remember to get your frozen dough out early enough for it to thaw and rise by dinner time. 

I usually like to make my own dough, but this is a great recipe if you're going to be out of the house all day because after the dough has risen while you were out, all you have to do is mix together the filling, assemble the pockets, and bake.  A salad would go nice with these.

And you can pretty much use whatever filling you can think of.  I originally made this recipe the other day, and we loved them so much that a few days later I made them again with left over shredded picnic ham.  I just added cheese.  The combinations are endless!

Homemade Hot Pockets
Prep: 15 min
Cook: 15 min
4 servings


·         1 cup grated gruyere cheese (about 3 ounces)
·         1 cup deli-sliced ham, chopped (about 4 ounces)
·         2 teaspoons dijon mustard
·         1/8 teaspoon freshly grated nutmeg
·         Pinch of cayenne pepper
·         Vegetable oil, for brushing
·         All-purpose flour, for dusting
·         1 11-ounce tube refrigerated French bread dough
·         1 large egg
Preheat the oven to 425 degrees F. Mix the gruyere, ham, mustard, nutmeg and cayenne in a bowl until combined. Squeeze the mixture together with your hands to make it compact.
Brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets.
Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.
Recipe Courtesy Food Network Magazine