Can I make the dough ahead of time?

Absolutely! You can make the dough up to 24 hours ahead and keep it in the refrigerator. Just allow it to come to room temperature for about 30 minutes before rolling and filling. The cold fermentation actually improves flavor development in the dough.

Why did my hot pockets leak during baking?

This usually happens when the pockets aren't sealed properly or are overfilled. Make sure to leave about a half-inch border around the edges when adding filling, and firmly press the edges together. You can also use a fork to crimp the edges for extra security.

Can I use whole wheat flour instead of all-purpose flour?

Yes, though I recommend starting with a 50/50 blend of whole wheat and all-purpose for your first attempt. Whole wheat flour absorbs more liquid and creates a denser texture, so you might need to adjust the water slightly. The flavor will be nuttier and more robust.

How do I know when my hot pockets are done baking?

Look for a golden brown color on top and bottom. If you're unsure, you can carefully lift one to check that the bottom isn't doughy. The internal temperature should reach about 165°F if you have a food thermometer, especially important when using meat fillings.

Homemade Hot Pockets Recipe

Description

These homemade hot pockets deliver a perfect blend of gooey cheese, flavorful pepperoni, and zesty pizza sauce inside a golden, pillowy dough crust. With simple ingredients and a straightforward method, these hot pockets are ideal for snacks, easy dinners, or meal prepping. Unlike store-bought versions, you can customize the fillings to suit your taste and dietary preferences.

Ingredients

Units Scale

Dough

1 cup warm water
1 tablespoon granulated sugar
1 tablespoon active dry yeast
1 tablespoon olive oil
2 1/4 cups all-purpose flour, plus more for dusting
1 teaspoon salt

Filling

3/4 cup pizza sauce
1/2 cup pepperoni, quartered
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese

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Instructions

Activate the yeast: In a bowl, combine the warm water, granulated sugar, and active dry yeast. Allow the mixture to sit for about 5 minutes, until the yeast becomes frothy and bubbly, indicating that it’s activated and ready for use.
Make the dough: Stir olive oil into the activated yeast mixture. Add 2¼ cups all-purpose flour and salt. Mix with a rubber spatula until a sticky dough begins to form. You may add a bit more flour, but leave it sticky for best results.
Knead: Turn the dough onto a floured surface. Knead by hand until the dough is smooth and elastic, about 5-7 minutes, adding up to ½ cup extra flour as needed to prevent sticking.
Rise: Place the dough in a greased mixing bowl. Cover with a towel or plastic wrap and let it rise in a warm spot until doubled in size, about 30 minutes. If your kitchen is cooler, allow extra time or set the bowl near a warm area to speed up rising.
Prep: While the dough is rising, preheat the oven to 450°F (232°C) and line a baking sheet with parchment paper to prevent sticking.
Form pockets: Once the dough has risen, transfer it onto a lightly floured work surface. Divide the dough into 6 even pieces. Take one piece at a time and roll it into a flat circle, roughly the size of your hand. Repeat for all pieces.
Fill the pockets: Evenly spread some pizza sauce on each circle of dough. Top with quartered pepperoni, shredded mozzarella, and cheddar cheese. Do not over-fill to ensure pockets can be sealed. Fold each circle in half to form a half-moon, pinching the edges tightly to seal.
Bake: Arrange the filled pockets on the prepared baking sheet. Bake for 10-15 minutes or until golden brown on top. Remove from oven and let them cool briefly before serving.

Notes

Do not overfill the pockets to prevent leaking during baking.
Feel free to use other fillings such as cooked sausage, sautéed vegetables, or different cheeses for variety.
The dough can be made ahead and refrigerated for up to 24 hours before shaping and baking.
For a crispier crust, lightly brush the tops with olive oil before baking.
Let the hot pockets cool for a few minutes before eating as the filling will be very hot.

Nutrition

Serving Size: 1 hot pocket
Calories: 320
Sugar: 4g
Sodium: 620mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 13g
Cholesterol: 30mg