Homemade Hot Pocket Clones

Name: Homemade Hot Pocket Clones
Yield: 4 servings
Ingredients: Hot Pocket Dough; 1 recipe Super Versatile Bread Dough or Rainy Day Dough Recipes, or enough to make 4-5 c of total dough; 2 c shredded extra sharp cheddar cheese, grated pecorino romano cheese, or other cheese of your choice, optional.; Create the dough, following the directions, but omit the rising process. If you wish, mix the cheese into the dough thoroughly to incorporate it. This significantly improves the texture of the finished dough, making it ‘hot pocket’ like.; Fillings (below); Ham Egg and Cheese Hot Pockets; 1 c cooked scrambled eggs, about 4 eggs); 1 c diced process american cheese (such as velveeta or Daiya brand non dairy cheese), diced to about 1/4 inch; 1 c diced ham – for authenticity use the less expensive ‘turkey ham’ or other processed style ham in a cellophane wrapper and dice into little cubes about 1/4 inch; Mix all ingredients together.; Broccoli and Cheese Hot Pockets; 1 1/2 c diced/chopped fresh brocolli florets (you may use frozen if you wish, but allow to thaw and chop finely, first); 1 1/2 c diced process american cheese (such as velveeta or Daiya brand non dairy cheese), diced to about 1/4 inch; Mix all ingredients together.; Philly Steak and Cheese Hot Pockets; 1 c thinly sliced minute or cube steak (if you are not squeamish Steakums give the most authentic texture… always check to be sure they are still gluten free); 1 1/2 c diced process american cheese (such as velveeta or Daiya brand non dairy cheese), diced to about 1/4 inch; 1/2 c diced green pepper; Mix all ingredients together.; Chicken Barbeque Hot Pockets; 2 c diced cooked chicken – for best results use boneless skinless chicken thighs that have been diced then sauteed/simmered in a bit of water.; 1 c commercial mesquite barbeque sauce; Mix all ingredients together.; Pizza Hot Pockets; 1 1/2 c diced or shredded mozzarella cheese; 1 1/2 c diced pepperoni (you can dice whole pepperoni yourself or buy commercially prepared gf pepperoni bits); 1/4 c diced green pepper (optional); 1/4 to 1/2 c tomato paste; 1 tsp pizza or Italian seasoning; Mix all ingredients together.

Easy · 30 ingredients — shared from Reciquest

4 servings · Easy

Ingredients

Hot Pocket Dough
1 recipe Super Versatile Bread Dough or Rainy Day Dough Recipes, or enough to make 4-5 c of total dough
2 c shredded extra sharp cheddar cheese, grated pecorino romano cheese, or other cheese of your choice, optional.
Create the dough, following the directions, but omit the rising process. If you wish, mix the cheese into the dough thoroughly to incorporate it. This significantly improves the texture of the finished dough, making it ‘hot pocket’ like.
Fillings (below)
Ham Egg and Cheese Hot Pockets
1 c cooked scrambled eggs, about 4 eggs)
1 c diced process american cheese (such as velveeta or Daiya brand non dairy cheese), diced to about 1/4 inch
1 c diced ham – for authenticity use the less expensive ‘turkey ham’ or other processed style ham in a cellophane wrapper and dice into little cubes about 1/4 inch
Mix all ingredients together.
Broccoli and Cheese Hot Pockets
1 1/2 c diced/chopped fresh brocolli florets (you may use frozen if you wish, but allow to thaw and chop finely, first)
1 1/2 c diced process american cheese (such as velveeta or Daiya brand non dairy cheese), diced to about 1/4 inch
Mix all ingredients together.
Philly Steak and Cheese Hot Pockets
1 c thinly sliced minute or cube steak (if you are not squeamish Steakums give the most authentic texture… always check to be sure they are still gluten free)
1 1/2 c diced process american cheese (such as velveeta or Daiya brand non dairy cheese), diced to about 1/4 inch
1/2 c diced green pepper
Mix all ingredients together.
Chicken Barbeque Hot Pockets
2 c diced cooked chicken – for best results use boneless skinless chicken thighs that have been diced then sauteed/simmered in a bit of water.
1 c commercial mesquite barbeque sauce
Mix all ingredients together.
Pizza Hot Pockets
1 1/2 c diced or shredded mozzarella cheese
1 1/2 c diced pepperoni (you can dice whole pepperoni yourself or buy commercially prepared gf pepperoni bits)
1/4 c diced green pepper (optional)
1/4 to 1/2 c tomato paste
1 tsp pizza or Italian seasoning
Mix all ingredients together.

Instructions

Use the Base Hot Pocket Dough recipe and the Filling recipe of your choice (below).
To assemble and bake:
Prepare filling and dough recipes.
Preheat oven to 400 degrees.
Roll 1/2 of prepared dough out on a surface floured with Better Batter flour into a rectangle 1/8 inch thick and about 10 x12 inches in length. Cut dough with a knife or pizza cutter into 4 rectangles about 4 x 5 inches. Place 1/3 c filling of choice on half of each rectangle. Wet edges of the rectangles slightly with water and fold over the dough to create a rectangular pocket about 2.5 inches by 4 inches. Place on a cookie sheet. Take wet hands and gently smooth the top of the dough to eliminate any excess flour.
Bake for 10-15 minutes or until browned. Allow to cool completely before freezing.
To freeze: Place cooked pockets on cookie sheet and freeze for at least an hour. Place in freezer bag(s) and mark with the flavor. Freeze for up to 3 months.
To heat: Place in microwave and heat for 1-2 minute, or until heated through. Be very careful – it will probably be hot on the edges (and frozen in the middle)!

Tags: pepperplate-import

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