Homemade Hot pockets!

Who doesn't like hot pockets?! Just like with pizza, there are so many varieties out there to pick from, and lets face it, they are mini pizza's! You saw our previous blog about making homemade Stromboli, which we made a double batch of, and had plenty of left overs for making more. However, we actually decided to try something different with it. No, they did not come out perfect, but they did come out tasting just as amazing as the Stromboli. We know that because there were some where the dough was to thin and the innards decided to come out. I was okay with this, so was the rest of the family!

We did not have all of them for lunch, or even dinner. Instead we flash froze them in the freezer for an hour. To do that you let them completely cool off and then put them on a cookie sheet, then in the freezer without any covering, for about an hour. Then we took them out, wrapped them individually in foil, and put each, group, kind into a large ziplock bag. It's an amazing way to keep snacks for your kids when they come home, a quick fix meal on a night that you don't have time to actually cook, or for lunches on the weekend when the kids are home. Here's the recipe for the hot pockets dough.

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Stromboli Dough:

Prep Time 30 minutes | Cook Time 20 minutes

INGREDIENTS YOU'LL NEED:

3 1/4- 3 3/4 Cups All purpose flour 1 Envelope Fleischmann's yeast/ 2 1/2 TSP if you have it free in a container 1 1/2 TSP Sugar 1 1/2 TSP Salt 1 Cup Very Warm Water 3 TBS Oil

Any fillings that you would like to use for your Stromboli!

DIRECTIONS:

Preheat the oven to 375 degrees.

Combine 2 cups of flour, undissolved yeast, sugar, and salt in a large bowl.

Add very warm water and oil mix until well blended, about 1 minute.

Gradually add enough remaining flour to make a soft dough. The dough should form a ball and be slightly sticky.

Knead on a floured surface- adding flour as necessary, until smooth and elastic, about 4 minutes.

Cover and let rest while preparing fillings.

Divide dough into 4. Roll into 10" by 8" rectangle on floured surface. Once you have the dough rolled out here, take a pizza cutter and cut it in half, this makes the pizza pocket dough!

Spread desired fillings length wise down the center third of the dough.

Fold over and pinch the dough closed.

Carefully transfer to a greased baking sheet.

Repeat with the remaining dough.

SUGGESTION: These are going to look very small, but they are very filing! Make each Stromboli fully before moving onto the next so that the dough doesn't stick or dry out. I think that my biggest suggestion though: Add a garlic sauce/Oil to the top of it. The taste will send it into an over the top goodness and take away the feeling that it's missing something!