Homemade Hot Pockets

by Alyona's Cooking
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.

4.3 from 10 votes

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! 
Print Recipe Review

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.
Let us know when you make this recipe!Leave a comment, rate it, and tag #alyonascooking!

 

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16 comments

Shaun January 22, 2020 - 6:49 am

5 stars
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.

Reply
Alyona's Cooking January 22, 2020 - 10:31 am

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!

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Linda October 11, 2019 - 6:54 pm

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

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Alyona's Cooking October 12, 2019 - 7:49 pm

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

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Chris March 5, 2019 - 2:28 pm

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

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Alyona's Cooking March 6, 2019 - 6:56 am

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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JenP August 11, 2018 - 7:38 pm

5 stars
These are great! Thank you!
As far as I can see, you are the only one on the internet that got the crust correct. Other people are calling their recipes “copycat hot pockets” but they use puff pastry, pizza dough, pie crust, even tortillas – all of them tasty, but none of them anything like an actual Hot Pocket with its biscuity crust.
My teenage son likes these so well, maybe he’ll stop pestering me to buy Hot Pockets at the store – they are among the worst junk food out there.

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Alyona's Cooking August 11, 2018 - 7:52 pm

I’m flattered, Jen! If your willing to convert to homemade ones perhaps making a huge batch and partially baking them then freezing can save you time from making a fresh batch each time. Thank you for taking the time to leave such a nice feedback!

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Astra March 17, 2018 - 1:14 pm

Hey There! These look amazing! I look forward to making them. I would like to know if I can freeze these before cooking or should they be froze after the cooking ?

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Alyona's Cooking March 17, 2018 - 7:00 pm

Hi, Thank you, try partially cooking them and cooling prior to freezing that way they can be heated through like the frozen ones.

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Tanya August 2, 2017 - 12:11 pm

5 stars
Alyona,
I made them twice already and forgot to report back, I am so sorry. These pockets are super easy to make and are very, very delicious! This recipe made enough to eat right away and freeze a few. My picky eater approved and now makes request to put it in her lunch regularly.

One day, when I was making these, one of my friend, who is also a mom, was visiting me. When she tried, I showed her your website and she’s now making for their kids. So, thank you from both of us for your great recipe!

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Alyona's Cooking August 2, 2017 - 12:42 pm

Thank you for the kind feedback, Tanya

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Ruddy roman January 14, 2020 - 10:34 pm

5 stars
beautiful and easy to do

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Tanya December 16, 2016 - 10:56 pm

Thank you for clarifying, Alyona. I will be making these tomorrow and will let you know how the hot pockets will turn out for me.:)

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Tanyai December 14, 2016 - 3:02 pm

Very good recipe ingredients; however, instruction isn’t making sense. Cut butter into flour. Then, Mix with mixer add flour????? Alyona can you clearify. I will wait for your answer before I make it. Thank you so much for tackling hard project. My daughter loves these for lunch, but like you, I don’t want her to eat those chemicals. So, I will be making these for sure!

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Alyona's Cooking December 15, 2016 - 9:28 am

Hi Tanyai, yes cut the butter into the flour using a pastry blender, as shown in step 1. Then stir in the milk into the butter/flour mixture, once the dough comes together, attach to a stand mixer and knead ADDING more flour if needed so the dough doesn’t stick to the sides of the bowl. I will clarify that in the instructions, thank you.

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