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 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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Recipe Rating




32 comments

    • Mary G Henson

    Looks easy enough, gonna definitely give this a try today. Thanks for such detailed instructions. Keep cooking and copying. Thanks

      • Alyona’s Cooking

      Let me know how they turn out. Thanks!

    • Bea

    Hi there, I made this today, and this is just AMAZING!!!! I can’t even say how good this is! Thank you so much for sharing your recipe. I haven’t had hot pockets in ten years because my husband and I are in Germany now taking care of my mom, but these are so much better than the frozen ones. And the dough is so easy to make. I am honestly impressed 👏 🥰❤

      • Alyona’s Cooking

      Wow! Thanks for the awesome feedback, Bea!

    • Melinda

    Have you frozen these to reheat later? What would be your recommendation for reheating? I assume you would bake first, cool, then freeze. I’m excited to try these because when I’ve made them with my usual pizza dough, the dough to filling ratio is always off and rolling thinner dough didn’t cut it. I specifically searched for a recipe that would have different dough!

      • Alyona’s Cooking

      Hi Melinda, to make for freezing and reheating later, partially bake them (preferably when just getting golden) then cool and wrap tightly before freezing. To reheat simply microwave around 2 min.

    • 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!

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