This recipe is SO great & suprisingly EASY (so easy I made a video to prove it)! There is so much for your kids to help with in this recipe. They can knead the dough, help you roll it out, help fill them (I love giving kids options of what they put inside the pockets), and of course EAT them! You can do Hot Pocket flavors like Pepperoni Pizza, Ham & Cheese, Broccoli Cheese and others or you can make up your own! These also freeze great and re-heat in the microwave well. (So great for lunches on the go or for your hubbie to take to work) Or you can make them for a dinner party and let everyone choose what they put inside. It’s so fun!
Hot Pocket Dough- makes six 6 inch pockets
1 C. Luke Warm Water
2 T. Olive Oil or Canola Oil
2 T. Olive Oil or Canola Oil
1 t. Sugar
1/2 t. Salt
3 C. Flour (I usually do Half all-purpose and half whole wheat or all whole wheat flour)
1 1/2 t. Yeast
Dough by Hand:
Dissolve Yeast in warm water. Add Oil, Sugar, and salt. Slowly mix in flour and knead. Cover and let rise for 45 minutes.
Dough in Bread Machine: (this is my favorite because you can throw all the ingredients in and set the dough cycle and get some other things done while it’s doing the work for you!)
Add ingredients in order your bread machine specifys (for example: for mine I need to add the liquid first, then dry ingredients, and then form a well and pour my yeast in). You don’t want your dough to raise for more than one hour. Most bread machine dough cycles will “beat” down the dough and you’ll want to take the dough out before it does that. Consult your users manual for timing and instructions on how to put the ingredients in.
1. Pre-heat oven to 375
2. When dough is ready, separate it in to 6 portions. If you want to be really exact, you can weigh the dough. I usually just eye ball it.
3. Using a rolling pin, roll out dough to 1/8 inch thick circles.
4. Let dough rest for 5 minutes.
5. Put 1/4-1/2 cup worth of filling. If you’re making all the same kind of hot pockets mix all your filling items together and use a scoop to fill the pockets.
6. Fold dough in half over the filling and clamp edges with fork.
7. You can brush the tops with an egg white wash (1 egg white beaten with 1-2 T. water) if you want them to look really professional! (I usually don’t because I think they look delicious with out the hassle. Besides I can’t ever figure out anything to use that one egg yolk in and I hate to waste it!)
8. Bake for 15-20 minutes at 375.
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