Best 3 Homemade Hot Pockets Recipes

When the craving for a quick, portable, and delicious meal hits, homemade hot pockets come to the rescue. These handheld delights offer a customizable culinary experience, allowing you to pack them with your favorite fillings and create a flavor combination that suits your taste buds. Whether you prefer a classic pepperoni and cheese combo, a savory mix of vegetables, or a unique blend of ingredients, homemade hot pockets provide endless possibilities for a satisfying meal on the go.

Let's cook with our recipes!

HOMEMADE HOT POCKETS®

Homemade Hot Pockets® image

My mom wanted me to make dinner and I was tempted to go into the frozen food isle and buy hot pockets. Then I thought to myself...why not make my own! My family raved over them and now I make them all the time. Very quick, low-cost dinner, yet delicious and addicting. Easy to add or subtract ingredients in each separate pocket to please everyone's taste. Very simple recipe. Familiar name...better taste.

Provided by Lisa Minor

Categories Main Dish Recipes Savory Pie Recipes

Time 49m

Yield 8

Number Of Ingredients 6

Ingredients

2 (8 ounce) cans refrigerated crescent roll dough (such as Pillsbury®, divided
1 ½ teaspoons vegetable oil, or as needed
1 ½ heads broccoli, cut into small florets, or more as needed
1 (8 ounce) package sliced fresh mushrooms, or to taste
1 cup cooked ham chunks, or to taste
1 (8 ounce) package shredded sharp Cheddar cheese, divided

Steps:

Place 2 crescent rolls on a baking sheet. Pinch triangular seams together to make a rectangle; flatten dough to make a larger base. Repeat with the remaining pairs of rolls in the can.
Heat oil in a saucepan over medium-high heat. Saute broccoli and mushrooms until tender, about 6 minutes. Transfer to a plate. Add ham to the pan; cook until liquid evaporates, 3 to 5 minutes. Spoon 1/4 of the ham onto each dough base. Divide broccoli-mushroom mixture among the dough; sprinkle 3/4 of the cheese over the pockets.
Open the second can of rolls. Stretch 2 rolls out to form a rectangle; place over each pocket, covering the filling. Pinch sides together to seal the pockets. Sprinkle the remaining cheese on top.
Bake in the preheated oven until golden brown, about 10 minutes. Let cool for about 5 minutes.

Nutrition Facts : Calories 407.2 calories, Carbohydrate 27 g, Cholesterol 38.8 mg, Fat 25.6 g, Fiber 1.7 g, Protein 16.5 g, SaturatedFat 10.2 g, Sodium 850.5 mg, Sugar 5.6 g

HOMEMADE HOT POCKETS

Homemade Hot Pockets image

I've always loved Hot Pockets. Once I figured out how easy these were to make at home, I quit buying the ones from the store! You can sub any ingredients you would like to. I've made them as a "hand-held" taco, pizza, and buffalo chicken. You can also change the size you cut them, too. The larger they are, the easier they are to stuff! The recipe is the basic crust recipe. You may want to add seasonings based on the kind of Hot Pocket you're going for: Garlic and Onion powder and Italian seasoning for pizza; cumin or taco seasoning for tacos; you can even make this a dessert by adding some sugar into the dough before you stuff it!

Provided by Jess_FinsUp

Categories Lunch/Snacks

Time 1h50m

Yield 18 pockets, 6 serving(s)

Number Of Ingredients 5

Ingredients

3 1/2 cups all-purpose flour
3/4 cup shortening
1 teaspoon salt
1 cup cold water
1 large egg

Steps:

Add flour, shortening and salt to a food processor. Pulse until the mixture resembles sand.
With the machine on, slowly add the water in a thin stream until the dough forms a ball (you may not need the entire cup of water - I usually go until my food processor blade won't spin anymore).
On a lightly-floured surface, form the dough into two equal rounds.
Place the rounds in a large bowl, cover and refrigerate for approximately 30 minutes.
Beat the egg with one teaspoon of water. Set aside.
Preheat oven to 400°.
On the floured surface, cut the dough into 6-8 equal portions. Roll out into a thin round (not so thin it will tear; about 1/8" thick or so). Trim into a 6" round (I use a salad bowl as a guide, placing it on top and running a knife around the edge).
Repeat with all of the dough. Any scraps I usually make some more.
Place ingredients of your choice in the middle, leaving room for sealing the dough around the edge. Some ideas:.
Taco - seasoned taco meat, topped with cheddar cheese.
Pizza - pizza sauce, mozzarella cheese, pepperoni.
Once you place the stuffing into the middle, brush the egg wash around the edges. Fold over (making a half-moon) and pinch the opening. Place onto a greased cookie sheet.
Repeat with remaining rounds.
Brush all of the hot pockets with the remaining egg wash.
Bake for 20-25 minutes, or until the tops are golden brown.

Nutrition Facts : Calories 503.9, Fat 27.1, SaturatedFat 6.8, Cholesterol 31, Sodium 402.1, Carbohydrate 55.7, Fiber 2, Sugar 0.2, Protein 8.6

HOMEMADE CHICKEN HOT POCKETS

Homemade Chicken Hot Pockets image

Super easy and super tasty! The puff pastry is wonderfully flaky once baked. The shredded chicken filling is super tasty. Enjoy these for lunch, dinner, or a light snack. Easy to make, try experimenting with your favorite fillings.

Provided by David Henson

Categories Chicken

Number Of Ingredients 11

Ingredients

4-6 bonless, skinless chicken breasts
1/2 Tbsp onion powder
1/2 Tbsp garlic powder
2 dry bay leaves
1 can(s) mushrooms (small)
1 jar(s) roasted red peppers w/garlic 12oz.
4 oz cream cheese
1 c Velveeta cheese cut in small cubes
1 Tbsp Worcestershire sauce
1 pkg puff pastry
1 egg

Steps:

1. Place the chicken in a Dutch oven with enough water to cover it. Add the onion powder, garlic powder, and bay leaves. Boil until chicken is done. Then drain and remove bay leaves.
2. Shred chicken. Place back in the pot add the next 5 ingredients. Mix well and heat until cheeses melt. Remove from heat. Pre-heat oven to 350 degrees.
3. Cut pastry into squares. Spoon 1/2 cup of mixture in each square fold up corners and pinch sides together. Whisk egg and brush onto the puff pastry before baking.
4. Bake until golden brown.

Tips:

Use pre-made pizza dough or crescent roll dough to save time.
For a crispy crust, brush the edges of the Hot Pockets with melted butter before baking.
Add a layer of cheese to the bottom of the Hot Pockets before adding the filling to prevent the filling from leaking out.
Be creative with your fillings! You can use anything from leftover chicken or beef to vegetables or cheese.
If you're using a lot of wet ingredients in your filling, be sure to drain them well before adding them to the Hot Pockets.
Don't overfill the Hot Pockets, or they will be difficult to seal and may burst open during baking.
Bake the Hot Pockets until the crust is golden brown and the filling is cooked through.
Let the Hot Pockets cool for a few minutes before serving, so that the filling doesn't burn your mouth.

Conclusion:

Homemade Hot Pockets are a delicious and easy-to-make snack or meal. They can be made with a variety of fillings, so you can customize them to your own taste. And because they're made with simple ingredients, you can feel good about feeding them to your family.