Good Morning America Recipes

Homemade Hot Pocket Recipe

Make Your Own Hot Pocket From Scratch

PHOTO: Homemade Hot Pocket
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Servings:6
Difficulty: Easy
Cook Time: min

Remember hot pockets? Children of the '80s loved to pop the frozen, sandwich-like turnovers in the microwave and eat them as an after school snack.

TastingTable.com retooled the popular kids' snack with fresh ingredients, so you can make your own pizza pockets from scratch with homemade dough, tomato sauce, and any meat or veggie leftovers in the house. Try this foodie-friendly version as the kids head back to school.

Note: Of course you can skip the homemade pastry dough and just use store-bought puff pastry. Pie dough works, too. This dough is nutty and cheesy, super flaky and tender. You can fill it with whatever you have in the fridge -- leftover sloppy joes and cheddar, roast beef and gouda with chutney, pesto and provolone with roasted peppers, kimchi and pepper jack with Stilton. The combinations are endless!

Ingredients

  • For the crust:
  • 1½ cups whole wheat flour
  • 1½ cups self-rising flour
  • 2 teaspoons kosher salt
  • ¼ cup finely grated Parmigiano-Reggiano cheese
  • 3 sticks cold, unsalted butter, chopped into ¼-inch cubes
  • 1 large egg yolk
  • 2 teaspoons lemon juice
  • ½ cup ice water
  • For the filling:
  • ½ cup of your favorite homemade or store-bought tomato sauce
  • 1½ cups grated fresh mozzarella cheese
  • 8 slices soppressata, coppa or pepperoni, chopped (about ½ cup)
  • ¼ cup extra-virgin olive oil
  • ½ cup finely grated Parmigiano-Reggiano cheese
  • Cooking Directions

    Make the crust:

    To the bowl of a food processor, add the whole wheat flour, self-rising flour, Parmigiano-Reggiano cheese and salt. Pulse to combine. Add half of the butter and pulse for three 1-second pulses. Add the remaining butter and pulse for two 1-second pulses. In a small bowl, whisk together the egg yolk, lemon juice and ice water. While pulsing the flour mixture, add the liquid a little at a time, quickly pulsing between additions until the dough just begins to come together.

    Turn the dough out onto a large sheet of plastic wrap and pat it into an 8-inch by 4-inch rectangle. Place another sheet of plastic wrap on top of the dough rectangle and then, using firm pressure, press the dough into a 12-inch by 6-inch rectangle. Remove the top sheet of plastic and fold the dough into thirds like a business letter. Re-cover the dough with a fresh sheet of plastic wrap and repeat the pressing and folding step. When this is done chill the dough for at least 1 hour (or up to 3 days).

    On a lightly floured work surface, roll the dough into a 18-inch by 13-inch rectangle. Refrigerate the rolled dough until well chilled, at least 30 minutes. Preheat the oven to 400°.

    Make the filling:

    Add the sauce, mozzarella cheese and soppressata to a small bowl. Stir to combine.

    Trim the edges of the dough so they are nice and straight, then divide the rectangle into 12 equal-sized, rectangular pieces. Divide the filling among the center of 6 dough rectangles. Brush the edges of the dough with the olive oil, then place another rectangle on top. Press the edges firmly to seal the pocket together and use a fork to crimp the edges. Use the fork to puncture the top of the pocket a few times. Brush the top of the dough with olive oil, then sprinkle with some of the grated Parmigiano-Reggiano cheese. Repeat with the remaining pieces of dough.

    Bake the pockets until they are deep golden-brown, 15 to 17 minutes.

    Remove from the oven and cool for at least 15 minutes before serving.

    Prep Time: 50 minutes (plus 1½ hours chilling)

    Cook Time: 20 minutes

    Total Time: 1 hour, 10 minutes (plus 1½ hours chilling)

    Recipe courtesy of the Tasting Table Test Kitchen via TastingTable.com.


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