Homemade Hot Pockets

Sometimes I make these for hubby to take to work for lunch all week…and they make good snacks to have lying around the house.  I haven’t figured out the best way to reheat them (time/temp).  But I tend to just toss them into the oven to take the chill off.

Bread Dough:

2 cups warm water (110 degrees F/45
degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour
Directions:
  1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
  2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
  3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9×5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
  4. Bake at 350 degrees F (175 degrees C) for 30 minutes.  (for 2 loaves of white bread)

So, I make the dough as directed then “stuff” small rounds (I usually get 8-12 “hot pockets” depending on how big I make them and how thin I roll the dough).

Cheeseburger is the popular flavor at the moment.  So:

  • Brown some beef (I usually do 1 lb)
  • Mix some ketchup and mustard together for your “sauce” (ratio is based entirely on preference.  I do MUCH more ketchup than mustard.  Hubby likes it about 50/50)
  • Take the dough, a handful at a time and press into flat rounds.  In the center place about a tablespoon of sauce, your cheese of choice (I usually do a half slice of American folded in half) and then your meat on top.  You want to stuff these as full as you can get them but still 100% sealed.
  • To seal, pull the edges together then twist the bottom till the dough is completely closed.
  • Once stuffed and sealed, set on a cookie sheet -seam side down- and leave them to rise at least another 30 minutes.
  • Place in 325° for 30 minutes.  They should be hard/crusty on the outside but still give when pressure is applied.
  • Let cool for a few minutes before eating… the “stuffing” is HOT!

Adjustments:

  • After the first batch, I cut the sugar in half… this stuff is SWEET!
  • I don’t see why you couldn’t brush these with an egg wash to get a nice pretty crust on the outside.  Sometimes I’ll brush a little melted butter on them right before taking them out of the oven.
  • Possible variations are endless: ham and cheese; pepperoni, cheese, pizza sauce; pulled pork….I could go on.  I’m even considering a breakfast version with like ham egg and cheese.

Tips:

  • Do NOT get lazy and refrigerate the dough to make these the next day.  I made that mistake on my last batch (ran out of energy) and they weren’t nearly as good.
Directions:
1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9×5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes.