Hot Pockets recipe

Hot Pockets recipe

Hot Pockets recipe
nutritional information (per serving)

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nutritional information
Servings: 1
amount per serving
% Daily Value*
Saturated Fat 51g257%
574 mg191%
10585 mg460%
dietary fiber 22g79%
Total sugar 100g
Vitamin C 1 mg7%
Calcium 2522 mg194%
iron 27 mg149%
Potassium 2849 mg61%
*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.

(Nutritional information is calculated using an ingredient database and should be considered an estimate.)

For a certain generation, a warm, hot bag has the power to send you right back to after-school snacking. The aluminum pouches are arguably a major feat of engineering, producing a crispy, flaky exterior that rivals a French bakery.

For this homemade (and slightly more grown-up) version, draw on some pantry staples and an unexpected ingredient for a trip down memory lane. Ham and cheese is a classic pairing, but this recipe takes it up a notch—using nutty Gruyere instead of American and a touch of apple butter for a sweet, tangy twist.

As with any yeast dough, it's important to look for visual indicators to tell when it's ready rather than relying solely on time. A number of factors – from air temperature to whether or not it's raining outside – can have an impact on the increase. So use all five senses (well, maybe not taste just yet) to be successful!

When forming the pockets, be sure to pinch the edges firmly to avoid melting cheese or apple butter. And just in case, baking on parchment paper means it's easy to clean either way.

In the oven, the positioning of the grid is important for dough. Whether your heat source is coming from the top or bottom of your oven, getting too close in either direction will result in the dough cooking unevenly. Therefore, be sure to rotate the pans on the racks halfway through the baking time to avoid uneven browning.

When it comes to dipping, honey mustard is an easy sauce—a little sweet, a little tangy, and absolutely perfect for that bag of goodness. Eat them plain, with a crunchy side salad, or some roasted broccoli to squeeze in some greens.

“This recipe lets you take the great idea of ​​Hot Pockets and make them yourself using wholesome and wholesome ingredients instead of additives. Once you master the technique, you can easily swap out the ingredients to suit your taste. These Homemade Hot Pockets would make a great packable lunch!” — Joan Velush

For the dough:

  • 1 (0.25 ounces) package instant yeast (2 1/4 teaspoons)

  • 1 tablespoon granulated sugar

  • 1 1/3 cups warm Water (about 115F)

  • 3 1/2 cups all purpose flour, more as needed

  • 2 tablespoon olive oil

  • 1 teaspoon kosher salt, more as needed

  • cooking spray

  • 1/2 Cup apple butter

  • 2 cups grated Gruyère cheese

  • 24 slices crazy raw (about 12 ounces)

  • 1 large egg

  • 1/2 Cup Dijon mustard

  • 2 tablespoon Honey

  • Freshly ground black peppertaste good

  1. Gather the ingredients.

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  2. In the bowl of a stand mixer fitted with the mixer attachment, combine the yeast, sugar and water. Stir to combine. Let sit for about 10 minutes until small bubbles form. If this doesn't happen, your yeast is dead and you should get new yeast!

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  3. With the mixer on low, gradually add the flour and mix until the flour and water are combined, about 2 minutes. Mix in olive oil and salt.

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  4. Switch to the dough hook. Increase speed to medium and mix until flour is fully hydrated and dough is smooth, elastic, and slightly sticky. Add flour, 1 tablespoon at a time, as needed, 5 to 7 minutes at a time.

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  5. Tip the dough onto a work surface lightly oiled with cooking spray. Spray the inside of the bowl of the food processor. Form the dough into a ball and place it back in the bowl of the food processor. Cover and let sit in a warm place for 1 to 1 1/2 hours, until doubled in size.

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  6. Place 2 racks in the top and bottom thirds of the oven and heat to 425 F.

    Line 2 baking trays with baking paper. Punch out the dough and divide into 8 equal portions with a spatula or a sharp chef's knife.

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  7. On a lightly floured surface, roll out each portion of dough into an approximately 5″ x 7″ rectangle. Place 4 rectangles on each baking sheet.

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  8. Spread about 1 tablespoon of apple butter on the right half of each rectangle, leaving at least a 1/2 inch border. Spread the Gruyere evenly over the apple butter on each rectangle. Lay 3 slices of ham over the Gruyere.

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  9. Gently fold the left half of each rectangle over the right side to enclose the ingredients. Press the edges of the dough together with a fork to seal them.

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  10. In a small bowl, whisk the egg with 1 tablespoon water or milk. Lightly brush each hot pocket with the egg yolk.

    Using a sharp paring knife, cut two slits at the top of each hot pocket. Sprinkle with salt and pepper.

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  11. Halfway through the time, bake the pans, rotating, until golden brown, 15 to 20 minutes total.

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  12. Meanwhile, in a small bowl, combine Dijon mustard and honey. Season with salt and pepper and set aside.

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  13. After baking, let the hot pockets rest for at least 5 minutes before serving. Serve with honey mustard as a side dish.

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  • In order for the dough to rise, the room temperature is colder than you think. Be sure to find a warm spot – maybe near a sunny window (but not in direct sunlight), outside on a temperate day (no warmer than 30°C), or in the oven with the lights on.
  • If your fork sticks while squeezing the hot pockets, dip it in some flour.
  • Be sure to layer the cheese first and then the ham slices. Placing the ham on top of the cheese will prevent the cheese from rising and escaping from the steam vents.


  • Be creative and sprinkle the hot pockets in the oven before baking. Sesame seeds, dried thyme, or even a pinch of cayenne pepper would work well here.
  • If Gruyere isn't your favorite, you can substitute cheese for anything you like, as long as you don't overstuff the bag: sharp cheddar, brie, or comté would all be great substitutes.


  • Hot pockets can be frozen after assembly (before baking).
  • Cover and place in the fridge for 30 minutes to allow the dough to firm up a bit. Then, individually and tightly wrap each hot pocket in plastic wrap and freeze for up to 2 months.
  • No thawing is required to reheat – simply preheat the oven to 450°F and bake for 20-25 minutes.

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