How to make your own Homemade Hot Pockets

Colin Joliat

 

Hot Pockets are great because they’re comvenient, but Homemade Hot Pockets are 100x better. They’re easy to make too so you’ll never again have to burn your mouth on the previously frozen magma.

The beauty of these, or their downfall I suppose, it that it’s easy to make 6-8 at once. That’s great if you have friends to feed, but I only had myself. Luckily my appetite is as big as Oprah’s, so I took down all six without much difficultly.

Colin Joliat

 

I went chicken parmish with my ingredients. Normally it’d be a pizza pocket, but I just made the Pepperoni Pizza Roll-Ups the day before and wanted a change.

Be sure you get a normal pizza crust and not a thin one for these. A thin crust will tear long before you can turn it into a delicious pocket. You don’t want to be a failure, do you?

Colin Joliat

 

From start to finish in one picture. See how easy that is? Cut the dough into however many pieces you want; then throw your ingredients on top. Easy!

I realized after making these that you can get much closer to the sides with your filling than I did. I wasn’t exactly sure how the dough would come together, but feel free to get aggressive.

Colin Joliat

 

Parmesan. Millions and millions of Parmesans. I can’t stress enough how clutch this was. It turns it from your basic crust into something absolutely magical.

Again, you can see from looking at some of those that there’s clearly more room at the end. Stuff them just like you’re going to stuff your face later.

Colin Joliat

 

You jelly? Yeah, you jelly. These look almost as good as they taste. The crust is light and crispy, just like you want it. Inside the chicken (which was cooked beforehand) is gloriously coated with cheese and sauce just waiting to be devoured.

Unlike me, you don’t have to pose your pockets for a picture. Feel free to dive right in. You wouldn’t want to eat a hot pocket without burning yourself, would you?

Colin Joliat

 

These are perfect with marinara, but you can get crazy with ranch as well. If you happen to be in Ann Arbor, I’d highly recommend picking up and dunking in chipati sauce. In any case, dunk them in some sort of sauce, and then go to town. There’s no reason you can’t eat all six. No one’s here to judge you.

Mary Kay over at Homemade Cravings served as the inspiration and guide for these, but you can really go any direction you want with them. You could make a veggie pocket (why?) or a meat lovers supreme (now we’re talking). Homemade Hot Pockets can be anything you want them to be… except bad.

Ingredients:

  • Pizza dough in a can
  • Flour for rolling out dough
  • 2 chicken breasts, grilled w/ Italian seasoning, chopped
  • 1 clove garlic
  • 1/4 red onion
  • Shitload jalapeno
  • 1 C Marinara sauce, split in two
  • 1/2 C Shredded Mozzarella
  • 1 Egg white mixed with 2 Tbsp water
  • 3 Tbsp Grated Parmesan Cheese

Instructions:

  1. Cook chicken.
  2. Heat oven to 425.
  3. Cut pizza dough into 6 pieces on a floured surface.
  4. Top each section with sauce, chopped chicken, garlic, onion, jalapenos, and Mozzarella.
  5. Fold over the dough and seal the edges.
  6. Transfer pockets to baking sheet lined with parchment paper.
  7. Brush the top of the sealed pocket with the egg wash and make it rain Parmesan.
  8. Bake for 25 minutes or until golden brown on the top.
  9. Bite one immediately after removing from oven.
  10. Swear at Colin from Guyism.
  11. Serve with remaining marinara sauce for dipping.

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