Best My Homemade Italian Hot Pockets Recipes
MY HOMEMADE ITALIAN HOT POCKETS
These are better than any store bought hot pockets. You can control what you want to put in and make them the way you like. I freeze them and then just grab one out and microwave it. Yum
Provided by barbara lentz @blentz8
Categories Sandwiches
Number Of Ingredients 14
Steps:
- Brown sausage and beef in skillet with onion and green pepper until browned and vegetables soft. Add garlic , mushrooms, basil, oregano, and parsley. Cook 3 minutes. Add tomato paste. Simmer 5 minutes. Season with salt and pepper.
- Mix ricotta, egg, and parmesan together in a bowl. Add mixture to meat mixture.
- Unroll crescent rolls. Each can will make 4 hot pockets. Roll out the dough into circles. Place some mozarella cheese on one half of the circle, Spoon meat mixture on top. Fold other half of dough over filling. Sealing edges with a fork. Repeat until all dough is used.
- Place on greased baking sheet and bake at 375 degrees for 20 minutes turning half way through.
HOT POCKETS RECIPE {COPYCAT}
Steps:
- 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 Facts : ServingSize 1 hot pocket, Carbohydrate 19 g, Protein 3 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 25 mg, Sodium 124 mg, Fiber 1 g, Sugar 1 g, Calories 178 kcal
HOT ITALIAN PARTY SANDWICHES
It doesn't get much easier, or more delicious, than this hot Italian sandwich recipe. These sandwiches are the perfect appetizer for parties, gatherings or a hungry family. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Appetizers Lunch
Time 35m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350º. Cut rolls horizontally in half; place roll bottoms in a greased 11x7-in. baking dish. Mix mayonnaise and pesto until combined. Spread over cut sides of rolls. Layer bottoms with mozzarella cheese, ham, salami, pastrami, giardiniera, shredded Parmesan cheese, basil leaves and red onion. Place bun tops over filling and gently press to flatten. , Bake for 10 minutes. Remove from oven; brush with salad dressing. Bake until golden brown and cheese is melted, about 5 minutes longer. Cool slightly before cutting. Serve with pepperoncini and additional giardiniera if desired.
Nutrition Facts : Calories 290 calories, Fat 17g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 1026mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 1g fiber), Protein 15g protein.
CHEESY ITALIAN MEATBALL POCKETS
This copycat stuffed pocket recipe is filled with Italian meatballs coated in marinara sauce and topped with a blend of Italian cheeses and encased in crescent dough.
Provided by Kim's Cooking Now
Categories Main Dish Recipes Savory Pie Recipes Meat Pie Recipes
Time 30m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Place marinara sauce in a medium bowl and add meatballs halves; toss to coat in the sauce.
- Remove crescent dough sheet from the can and place on a lightly floured surface. Shape the dough into a well defined rectangle and cut into 4 equal rectangles.
- Place 6 meatball halves cut-side down onto one of the rectangles, leaving a 1/2-inch border. Spoon a bit of the sauce over the meatballs and top with 3 tablespoons Italian cheese. Repeat with another rectangle.
- Brush the border of each rectangle with beaten egg. Cover fillings with remaining rectangles, pinching edges with your fingers and straightening them as you go. Crimp the edges with a fork. Transfer both pockets to the baking sheet using a spatula. Brush with some beaten egg and sprinkle with Parmigiano-Reggiano cheese.
- Bake in the preheated oven until golden brown, about 15 minutes. Serve with remaining marinara sauce for dipping.
Nutrition Facts : Calories 849.9 calories, Carbohydrate 67.7 g, Cholesterol 184.1 mg, Fat 47.2 g, Fiber 3.6 g, Protein 33.4 g, SaturatedFat 15.7 g, Sodium 1752.6 mg, Sugar 19.3 g
HOMEMADE HOT POCKETS
I've always loved Hot Pockets. Once I figured out how easy these were to make at home, I quit buying the ones from the store! You can sub any ingredients you would like to. I've made them as a "hand-held" taco, pizza, and buffalo chicken. You can also change the size you cut them, too. The larger they are, the easier they are to stuff! The recipe is the basic crust recipe. You may want to add seasonings based on the kind of Hot Pocket you're going for: Garlic and Onion powder and Italian seasoning for pizza; cumin or taco seasoning for tacos; you can even make this a dessert by adding some sugar into the dough before you stuff it!
Provided by Jess_FinsUp
Categories Lunch/Snacks
Time 1h50m
Yield 18 pockets, 6 serving(s)
Number Of Ingredients 5
Steps:
- Add flour, shortening and salt to a food processor. Pulse until the mixture resembles sand.
- With the machine on, slowly add the water in a thin stream until the dough forms a ball (you may not need the entire cup of water - I usually go until my food processor blade won't spin anymore).
- On a lightly-floured surface, form the dough into two equal rounds.
- Place the rounds in a large bowl, cover and refrigerate for approximately 30 minutes.
- Beat the egg with one teaspoon of water. Set aside.
- Preheat oven to 400°.
- On the floured surface, cut the dough into 6-8 equal portions. Roll out into a thin round (not so thin it will tear; about 1/8" thick or so). Trim into a 6" round (I use a salad bowl as a guide, placing it on top and running a knife around the edge).
- Repeat with all of the dough. Any scraps I usually make some more.
- Place ingredients of your choice in the middle, leaving room for sealing the dough around the edge. Some ideas:.
- Taco - seasoned taco meat, topped with cheddar cheese.
- Pizza - pizza sauce, mozzarella cheese, pepperoni.
- Once you place the stuffing into the middle, brush the egg wash around the edges. Fold over (making a half-moon) and pinch the opening. Place onto a greased cookie sheet.
- Repeat with remaining rounds.
- Brush all of the hot pockets with the remaining egg wash.
- Bake for 20-25 minutes, or until the tops are golden brown.
Nutrition Facts : Calories 503.9, Fat 27.1, SaturatedFat 6.8, Cholesterol 31, Sodium 402.1, Carbohydrate 55.7, Fiber 2, Sugar 0.2, Protein 8.6
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