Pizza Hot Pockets
Skip the freezer aisle and create your own customized Pizza Hot Pockets. This recipe is easy and allows for endless topping variations, resulting in a warm, golden, and perfectly portable pizza experience.
Equipment
- Large bowl
- Measuring cups and spoons
- Clean Kitchen Towel
- Lightly oiled bowl
- Floured surface
- Rolling Pin
- Pizza cutter or large knife
- Baking Sheet
- Parchment paper
- Fork
- Whisk (optional)
- Oven
Ingredients
- 1 teaspoon sugar
- 1 cup warm water 105-115°F
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 cup pizza sauce
- 2 cups shredded mozzarella cheese
- Your favorite pizza toppings Pepperoni, sausage, mushrooms, peppers, onions
- Optional: Italian seasoning
- Optional: garlic powder
- Optional: red pepper flakes
- 1 tablespoon water optional
Instructions
- In a large bowl, dissolve the yeast and sugar in warm water. Let it stand for 5-10 minutes, until foamy.
- Add the flour, salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with a clean towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Punch down the risen dough to release the air. Turn it out onto a lightly floured surface and divide it in half.
- Roll out each half of the dough into a large rectangle, about 1/8 inch thick.
- Using a pizza cutter or a large knife, cut each rectangle into equal-sized squares or rectangles (4-5 inches per side).
- Place a spoonful of pizza sauce in the center of each square, leaving a border around the edges.
- Top with mozzarella cheese and your desired toppings. Don't overfill.
- Fold the dough over the filling to form a triangle or rectangle. Press the edges firmly together to seal. Use a fork to crimp the edges for extra security and decoration.
- Place the assembled Pizza Hot Pockets on the prepared baking sheet.
- If desired, whisk together the egg and water for the egg wash. Brush the tops of the hot pockets with the egg wash.
- Bake for 15-20 minutes, or until golden brown and the cheese is melted and bubbly.
- Let cool slightly before serving. Be careful, the filling will be hot!
Notes
For leaky pockets, ensure edges are well-sealed with a fork and avoid overfilling. If the dough isn't rising, check yeast expiration and water temperature. For pockets burning on the bottom, ensure accurate oven temperature and use parchment paper. These are perfect for meal prepping! To freeze, let them cool completely after baking. Then, wrap each pocket individually in plastic wrap and place them in a freezer-safe bag or container. They'll keep in the freezer for up to 2 months. To reheat, bake them in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also microwave them, but the crust won't be as crispy.