Best Pick Pockets Recipes

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HOT POCKETS RECIPE {COPYCAT}



Hot Pockets Recipe {CopyCat} image

These Homemade Hot Pockets are the copycat version of the tasty microwavable turnovers, sold in the freezer section of most grocery stores!

Provided by Alyona's Cooking

Categories     Main Dish     Pizza

Time 1h45m

Number Of Ingredients 12

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
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

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

COPYCAT HOT POCKETS



Copycat Hot Pockets image

Make and share this Copycat Hot Pockets recipe from Food.com.

Provided by MizzNezz

Categories     Lunch/Snacks

Time 25m

Yield 8 pockets

Number Of Ingredients 4

2 (8 ounce) packages refrigerated crescent dinner rolls
1 cup pizza sauce
2 cups shredded mozzarella cheese
1 (8 ounce) package pepperoni

Steps:

  • Preheat oven to 350°F.
  • Unroll crescent dough and separate into 8 rectangles.
  • Seal seams.
  • Divide sauce, cheese, and pepperoni among the 8 pieces.
  • Fold over and pinch edges together.
  • Place seam side down on greased baking sheet.
  • Bake for 15 minutes or until golden brown.

CHICKEN PICCATA POCKETS



Chicken Piccata Pockets image

My husband loves chicken piccata. I tried it in a puff pastry pocket with a bit of cream cheese; it tasted sensational. When he took leftovers to work, everyone asked what smelled so great. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

1 package (8 ounces) cream cheese, softened
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons capers, drained
1 large shallot, finely chopped
1 sheet frozen puff pastry, thawed
4 chicken tenderloins, cubed
1 large egg, well beaten
1 tablespoon water
4 thin lemon slices
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 425°. Beat cream cheese, lemon juice, salt and pepper on medium speed until well combined. Fold in capers and shallot., Unfold puff pastry; roll into a 12-in. square. Cut into 4 smaller squares. Spread cream cheese mixture over squares to within 1/4 in. of edges; top with chicken., Fold a corner of each pastry square over chicken, forming a triangle. Pinch triangle edges to seal and flatten with fork for tighter seal. Whisk egg and water; brush over pastry pocket, including edges. Discard leftover egg mixture. Pierce each pocket twice with a fork to vent., Bake on a parchment-lined baking sheet until golden brown, 18-25 minutes. Remove from oven; cool 5 minutes. Serve pockets with lemon slices and parsley., Freeze option: Cover and freeze unbaked pockets on a waxed paper-lined baking sheet until firm. Transfer to an airtight container; return to freezer. To use, bake as directed, increasing time about 5 minutes.

Nutrition Facts : Calories 559 calories, Fat 38g fat (15g saturated fat), Cholesterol 126mg cholesterol, Sodium 698mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 5g fiber), Protein 18g protein.

PICADILLO POCKETS



Picadillo Pockets image

Who can resist golden brown pockets stuffed with ground meat, aromatics, tomato, raisins and olives? Considered a classic throughout Latin America, picadillo can be enjoyed as mouthwatering filling for some of your favorite dishes and also pairs perfectly with rice and beans.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13

2 teaspoons vegetable oil, plus more for brushing
1 shallot, finely chopped
1 clove garlic, minced
Pinch of ground cinnamon
1/2 pound ground beef
Kosher salt and freshly ground pepper
1 tablespoon tomato paste
3 tablespoons chopped tomato
3 tablespoons golden raisins
3 large pimento-stuffed olives, finely chopped
All-purpose flour, for dusting
1 11-ounce tube refrigerated French bread dough
1 large egg

Steps:

  • Heat the vegetable oil in a medium skillet over medium-high heat. Add the shallot, garlic and cinnamon and cook, stirring, about 1 minute. Add the beef, 1/4 teaspoon salt, and pepper to taste; cook, breaking up the meat with a wooden spoon, until browned, about 3 minutes. Add the tomato paste, chopped tomato, raisins and olives and cook, stirring, 2 more minutes. Season with salt and pepper. Let the mixture cool completely.
  • Preheat the oven to 425 degrees F and brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets. Step-by-step directions.
  • Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.

Nutrition Facts : Calories 351 calorie, Fat 12 grams, SaturatedFat 4 grams, Cholesterol 90 milligrams, Sodium 752 milligrams, Carbohydrate 43 grams, Fiber 2 grams, Protein 19 grams, Sugar 8 grams

TACO POCKETS



Taco Pockets image

This recipe is sponsored by Target. Taco night is the best night of the week, and this recipe makes it better than ever! Two delicious (and easy) fillings get stuffed into tortilla pockets and baked to a golden crunch. The chicken filling gets a burst of flavor from marinating in bright salsa verde and chickpeas stand in for meat when simmered with a traditional taco seasoning. Peppers and onions lend a fajita-like flavor, and everything comes together when served with plenty of tasty options for dipping.

Provided by Food Network Kitchen

Time 1h25m

Yield 12 pockets

Number Of Ingredients 16

1 chicken breast (8 to 10 ounces), split horizontally and cut into thin strips
1/2 cup salsa verde, plus more for serving, such as Good & Gather™️ Mild Roasted Salsa Verde
Nonstick cooking spray
One 15-ounce can chickpeas, rinsed and drained
One 1.25-ounce packet taco seasoning, such as Good & Gather™️ Taco Seasoning
2 tablespoons vegetable oil
1 red bell pepper, diced
1 white onion, diced
Kosher salt
1 cup shredded Mexican cheese blend (4 ounces)
1/2 cup lightly packed cilantro leaves, chopped
1/4 cup sliced pickled jalapeños, chopped
1 small avocado, diced
1/4 cup all-purpose flour
Six 8-inch flour tortillas
Sour cream, guacamole, hot sauce and lime wedges, for serving

Steps:

  • Combine the chicken and salsa in a medium bowl and toss to coat. Cover and refrigerate for 30 minutes.
  • Preheat the oven to 425 degrees F. Generously spray a baking sheet with cooking spray; set aside.
  • Combine the chickpeas, taco seasoning and 3/4 cup water in a medium saucepan. Bring to a boil over medium heat and let simmer until thickened, about 3 minutes. Remove from the heat and smash about half of the chickpeas with the back of a spoon; set aside.
  • Heat 1 tablespoon of the oil in a medium skillet over medium-high heat until shimmering. Add the peppers and onions, season with a pinch of salt and cook, stirring often and lowering the heat if needed so the vegetables don't brown, until softened, about 6 minutes.
  • Transfer the vegetable mixture to a plate and return the skillet to medium-high heat. Add the remaining tablespoon oil to the skillet and heat until the oil shimmers. Add the chicken and cook, stirring occasionally, until cooked through, about 5 minutes.
  • Remove the chicken from the heat and fold in the cheese and half the vegetable mixture. Fold the remaining vegetable mixture into the chickpeas along with the cilantro, jalapeños and avocado. Taste both mixtures and season with more salt if needed.
  • Combine the flour and 3 tablespoons water in a small bowl to create a paste that is the same consistency as glue, adding more water if needed. Halve the tortillas and cover them with a damp towel. Using the back of a spoon, spread a line of the flour mixture on the cut edge of a tortilla half. Fold the opposite ends of the tortilla half up and over, overlapping slightly to form a cone. Pinch gently to seal. Cover with a damp cloth and repeat with the remaining tortillas.
  • Fill a cone with 1/3 cup of the chicken mixture. Spread some of the flour mixture along the inside edge of the top of the cone, then pinch the two sides together to seal the pocket. Place on the prepared baking sheet seam-side down and repeat with the remaining cones, chicken mixture and chickpea mixture. (You should have 6 of each filling.)
  • Spray the pockets lightly with cooking spray. Bake, flipping the pockets once about halfway through, until golden and heated through, 15 to 20 minutes. Serve the pockets with sour cream, guacamole, hot sauce, lime wedges and more salsa.

PICK POCKETS



Pick Pockets image

Make and share this Pick Pockets recipe from Food.com.

Provided by lauren

Categories     Lunch/Snacks

Time 25m

Yield 4 pockets, 4 serving(s)

Number Of Ingredients 7

shortening
1 (10 ounce) package refrigerated pizza dough
1/4 cup pizza sauce or 1/4 cup spaghetti sauce
20 slices pepperoni
2 slices American cheese or 2 slices provolone cheese
1 tablespoon milk
2 tablespoons grated parmesan cheese

Steps:

  • Turn on the oven to 400 degrees. Grease a baking sheet with shortening. Unroll pizza dough on baking sheet. Use a pizza cutter to cut dough into four equal-size squares. Use a table knife to spread 1 tablespoon of the pizza sauce over each square, leaving a 1/4-inch boundary. Place 5 slices of pepperoni on each square. Use the knife to cut each cheese slice in half diagonally. Place cheese on top of pepperoni.
  • For each pocket, fold the top left corner of the square down over the bottom right corner to make a triangle. With the tines of a fork or with your fingers, press edges of dough together to keep filling inside the pocket.
  • Use a pastry brush to brush tops of pockets with milk. Sprinkle with Parmesan cheese. Put the baking sheet in the oven. Bake for 15 to 17 minutes or until golden brown. Use hot pads to remove baking sheet from oven. Use pancake turner to remove pockets from baking sheet.

Nutrition Facts : Calories 114.5, Fat 8.7, SaturatedFat 4, Cholesterol 25.1, Sodium 325.1, Carbohydrate 2, Fiber 0.3, Sugar 0.5, Protein 6.9

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