hot pockets recipe copycat recipe

These Homemade Hot Pockets are the copycat version of the tasty microwavable turnovers, sold in the freezer section of most grocery stores!

“Crispy Buttery Seasoned Crust” on the cover of a Hot Pockets© box gave me the idea that hot pockets aren’t made from a pizza kind of dough, after all.
I really enjoy Hot Pockets, there’s just something about these frozen goodies that not only taste so yummy but satisfy a hungry appetite. After attempting to make these from a pizza dough and coming out with something more of a calzone, I came to the thought that perhaps Hot Pockets are made from a pie crust kind of dough? After all, Hot Pocket dough does seem to be more on the thinner side and if they claim “buttery Seasoned Crust” then crust it may be.  So butter and flour it is, to create these delicious stuffed pockets.

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hot pockets Ingredients for Hot Pockets:

  • 1 1/2 cups all-purpose flour (plus more for when kneading)
  • 2/3 cup milk
  • 6 tbsp butter, cold
  • 1/8 tsp salt
  • 1/8 tsp baking powder

FILLING & TOPPING:

  • 1/8 tsp dried oregano
  • 1/2 tsp dried parsley
  • 1/8 tsp garlic powder
  • 1/4 cup milk (for brushing)
  • pepperoni
  • mozzarella cheese
  • pasta sauce

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How to make Homemade Hot Pockets:

1. In the bowl of a stand mixer cut the butter into the flour.

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2. Add the milk and stir with a spoon. Transfer butter/flour mixture to a stand mixer and knead for 5 minutes adding in more flour just until dough doesn’t stick to sides of the bowl.  (Do not exceed more than a cup, add in flour by tablespoon until it reaches the non-sticking point.)

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3. Cover and refrigerate dough for 1 hour.

4. On a lightly floured surface, roll dough out into a 20 by 12-inch rectangle.

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5. Cut dough out into 8 squares with each measuring about 5 by 6-inches.

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6. Fill each square with desired filling and pinch down the edges to seal the dough.

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7. Place pockets onto parchment paper and refrigerate for 30 minutes.

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8. Brush pockets with milk and sprinkle with dry herbs (oregano, garlic powder and parsley.)

9. Bake in a pre-heated 400F oven for 15 minutes.

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How do you make Hot Pockets Crispy?

The secret lies in the dough! If you make a yeast based dough it will be more like a calzone. This recipe is butter based to create a crispy kind of crust like the frozen hot pockets.

Hot Pockets Recipe {CopyCat}

Prep Time: 1 hour 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour 45 minutes
Servings: 8 pockets
Author: Alyona's Cooking
These Homemade Hot Pockets are the copycat version of the tasty microwavable turnovers, sold in the freezer section of most grocery stores! 

Ingredients

Buttery Crust:

  • 1 1/2 cups all-purpose flour plus more for when kneading
  • 2/3 cup milk
  • 6 tbsp butter cold
  • 1/8 tsp salt
  • 1/8 tsp baking powder

Filling and Topping:

  • 1/8 tsp dried oregano
  • 1/2 tsp dried parsley
  • 1/8 tsp garlic powder
  • 1/4 cup milk for brushing
  • pepperoni
  • mozzarella cheese
  • pasta sauce

Instructions

How to Make Homemade Hot Pockets:

  • In the bowl of a stand mixer cut the butter into the flour, salt and baking powder.
  • Add the milk and stir with a spoon. Knead for 5 minutes adding in more flour just until dough doesn't stick to sides of the bowl. (Do not exceed more than a cup, add in flour by tablespoon until it reaches the non-sticking point.)
  • Cover and refrigerate dough for 1 hour.
  • On a lightly floured surface, roll dough out into a 20 by 12-inch rectangle.
  • Cut dough out into 8 squares with each measuring about 5 by 6-inches. Fill each square with desired filling and pinch down the edges to seal the dough.
  • Place pockets onto parchment paper and refrigerate for 30 minutes.
  • Brush pockets with milk and sprinkle with dry herbs (oregano, garlic powder and parsley.) Bake in a pre-heated 400F oven for 15 minutes.

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26 comments

    • Shanice

    Hi! I had a question about the flour. In the ingredients it says 1 ¹/² cup, but in the instructions it says not to exceed a cup. which is correct for the creating of the dough??

      • Alyona’s Cooking

      Hi Shanice, the one and half cups of flour would be correct. The other cup is referring to the additional flour you would add in order for the dough not to stick. I was meaning not to exceed the addition of flour. I hope that makes sense.

    • Hans

    Can I freeze them? I was going to make in advance for my kids to cook when they want them.

      • Alyona’s Cooking

      Hi Hans, you’d have to par-bake them in order to freeze hot pockets. In order to do that I’d bake them for 5-7 minutes; cool completely then freeze on a tray before you throw them into a freezer bag.

    • Trina Rogers

    Thank you for the wonderful recipe, it turned out wonder. Thank you, stay safe

      • Alyona’s Cooking

      Hi Trina, you are very welcome! I’m glad to hear! Thanks for sharing!

    • Diana

    Can I reroll the dough if my rectangles didn’t come out right?

      • Alyona’s Cooking

      Hi Diana, I think you can but it might be harder to roll out since the dough tends to be tough when doing so.

    • Camryn Jewel

    in the top recipe neither the salt or baking powder were listed

      • Alyona’s Cooking

      Hi Camryn, I do see them in the instructions, are you meaning something else?

    • Shaun

    Thank you for sharing this recipe I have been trying to figure out that kind of crust for a while now.

    I took the crust you made, then changed the filling around. The first one I took 1 pound of ground beef (hamburger meat), and after thawing it out I put it in the pan I use to cook all my meats in. While the meat was still raw, I poured 3 ounces of Soy sauce over it, 6 ounces of teriyaki sauce, and 4 ounces of Hickory flavored BBQ sauce. The I let it cook.

    After the meat was done cooking (Roughly 10 – 15 minutes.) I drained the grease from the pan, and used the meat as filling, then I took 1 slices of American cheese and folded it in half and put it on top of the meat. Then I folded the crust over the top and cooked.

    The second was a desert style hot pocket, I got some of the cinnamon apply slices from the breakfast isle in my local walmart, they have the peel already removed. Then put those in the crust, and layer some cream cheese on top. Also a huge hit with my friends.

      • Alyona’s Cooking

      Wow, Shaun you really jazzed these up! Those are wonderful ideas! Glad it turned out for both sounds looks these are pretty universal! Thanks for sharing!

    • Linda

    Made this with my two grandsons, age 9 & 11. It was a hit!

      • Alyona’s Cooking

      Oh wonderful, Linda! I’m glad the hot pockets were a hit!

    • Chris

    Gonna try these. I am assuming the baking powder is mixed with the flour in step one?

      • Alyona’s Cooking

      Yes, you’d want to do that before adding the wet ingredients, my apology for not including that to the instructions.

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