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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34 comments

    • 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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