(Shared recipe submitted by Carol M. Nace.)
Makes about 7 pockets, depending on filling
Carol writes: "I have been making my own version of 'Hot Pockets' and experimenting with fillings. I use homemade pizza dough and 6-inch pasta cutters. I cut them and fold them over and seal, bake and freeze. Maybe others have filling ideas. My grandkids love to come over and help me assemble these. They are nice to have on hand in the freezer and certainly cheaper to make than to buy."
- 1 package yeast
- 1 cup warm water
- 2 tablespoons vegetable oil
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 3 cups all-purpose flour (approximate)
Dissolve yeast in warm water; add sugar. Add oil, salt and 2 cups flour. Beat 3 minutes. Stir in enough flour to make a soft dough. Knead. Place in greased bowl and let rest 10 minutes, covered. Roll into circle. Cut into 6 inch circles. I use plastic pastry cutters. These make a pretty mold. Place various fillings (recipes below) on each circle and fold over to form a half moon. Seal with water. Prick top with fork gently. Bake until light brown. I usually double recipe which makes 14 pockets.
Notes: All of the pockets are baked at 350° F until lightly browned. To freeze, place cooled pockets on cookie sheet in freezer until frozen, then place in plastic bags or other storage container.
Meat and Cheese with Tomato Sauce
- Pizza dough recipe, doubled
- 3 packages (2-1/2 or 3 ounces each) chipped beef, ham or turkey
- 1 package (8 ounces) cheese
- 1 small jar pitted olives(sliced in quarters)
- 1 can (4 ounces) mushrooms, cut up
- 1 can (16 ounces) tomato sauce, with 1 teaspoon Italian seasoning added
Spread 6 inch circle with tomato sauce; place 2 slices of meat on top. Add a layer of shredded cheese (a good sprinkling), some olive pieces and some mushrooms. Fold over and seal with water. Bake.
Chicken or Turkey
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- 4 cups diced cooked turkey or chicken
- 1/4 teaspoon salt
- Dash of pepper
- 1 teaspoon poultry seasoning
- 4 tablespoons milk
- 2 tablespoons chopped pimento (optional)
- 1/2 cup chopped olives (optional)
- Small amount of melted margarine or butter
Combine filling ingredients. Brush 6-inch dough circles lightly with melted margarine. Place tablespoon of filling on dough. Fold over and seal with water. Prick top gently with fork. Bake. You may use mushroom or golden mushroom soup for gravy on top if you wish as you serve.
Double recipe of pizza dough; roll into 2 circles. Cut with 6-inch circle cutters. Brush cut circle with thousand island dressing. Add 2 slices of chipped ham (like found in 2-1/2 or 3 ounce packages). Place 1-1/2 tablespoons drained sauerkraut on and then sprinkle some shredded cheese on top. Fold over and seal with water. Gently prick with fork on top. Bake until light brown. I use one package of sauerkraut out of produce case and have a little left over.
Double the dough recipe. Brown ground meat to make about 3 cups. Sauté 1 large onion in meat. Add 1 can (4 ounces) mushrooms, drained and chopped, 1/2 cup pickle relish, dash of black pepper, and a dash of nutmeg if desired. Use 6 inch cutters. Place a tablespoon of filling on each circle. Fold over and seal. Prick gently with a fork on top. Bake. You may add some shredded cheese to top of filling if you wish.
Ground Beef and Cabbage
Double pizza dough recipe. Brown 1 pound ground beef. Add 1 large chopped onion, 4 cups of chopped cabbage, 1 teaspoon salt and 1/4 teaspoon pepper. Cook until cabbage is wilted. Brush 6-inch circles with small amount of margarine or butter. Place about 1-1/2 tablespoons of filling on each circle. Fold over. Seal with water. Prick gently with fork and bake.
About Carol: Carol's e-mail address is caroln@LocalLink.net.