hot pockets recipe copycat recipe

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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 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 the dough doesn’t stick to the sides of the bowl.  (Do not exceed more than a cup, add in flour by the tablespoon until it reaches the non-sticking point.)

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3. Cover and refrigerate the dough for 1 hour.

4. On a lightly floured surface, roll the 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 the 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 preheated 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 combine the salt, baking powder, and flour. Cut the butter in.
  • Add the milk and stir with a spoon. Knead for 5 minutes adding in more flour (just until the dough doesn't stick to the sides of the bowl.) Do not exceed more than a cup, add in flour by the tablespoon until it reaches the non-sticking point.)
  • Cover and refrigerate the dough for 1 hour.
  • On a lightly floured surface, roll the 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 the desired filling and pinch down the edges to seal the dough.
  • Place pockets onto parchment paper and refrigerate for 30 minutes.
  • Brush the hot pockets with milk and garnish with dry herbs (oregano, garlic powder, and parsley.) Bake in a preheated 400F oven for 15 minutes.

Nutrition per serving

Serving: 1hot pocketCalories: 178kcalCarbohydrates: 19gProtein: 3gFat: 10gSaturated Fat: 6gTrans Fat: 1gCholesterol: 25mgSodium: 124mgPotassium: 72mgFiber: 1gSugar: 1gVitamin A: 308IUVitamin C: 1mgCalcium: 40mgIron: 1mg

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54 comments

    • CARINA

    Question for you. The filling ingredients here are for a pizza pocket. But the dough could be universal right? If I wanted to use this dough recipe, I could still use a ham and cheese filling. Right? Thanks.

      • Alyona Demyanchuk

      Hi, absolutely!

    • Gina

    Can we use gluten free flour?

    • Kimberly Caremolla

    How can I do this if I don’t have a stand mixer? Can I just knead it with my hands

      • Alyona Demyanchuk

      Hi Kimberly, you could knead the dough by hand.

    • Evette

    im so excited to try these, but im confused about what par baking is. should i make these and bake at the same temperature and remove before they have finished baking, like 10 minutes?

      • Alyona Demyanchuk

      Hi Evette, par-baking is just under baking it so you can finish baking it in the oven later (like after freezing).

    • Misty Richards

    This recipe is absolutely perfect! I made chicken marsala hot pockets for my son’s birthday and he loved them! Now I’ve made cheeseburger and next I’ll be making pizza pockets! Thank you so much for this recipe!

    • Lena

    Wow, these were really good and close to an original Hot Pocket taste/consistency!

    • Paula

    Can these be frozen after they are baked for later and just be warmed up?

      • Alyona Demyanchuk

      Hi Paula, yes, they can be par-baked, cooled, and frozen. Then reheated in the microwave or toaster oven.

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