HOMEMADE HOT POCKETS®

Homemade Hot Pockets® image

My mom wanted me to make dinner and I was tempted to go into the frozen food isle and buy hot pockets. Then I thought to myself...why not make my own! My family raved over them and now I make them all the time. Very quick, low-cost dinner, yet delicious and addicting. Easy to add or subtract ingredients in each separate pocket to please everyone's taste. Very simple recipe. Familiar name...better taste.

Provided by Lisa Minor

Categories Main Dish Recipes Savory Pie Recipes

Time 49m

Yield 8

Number Of Ingredients 6

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Ingredients

2 (8 ounce) cans refrigerated crescent roll dough (such as Pillsbury®, divided
1 ½ teaspoons vegetable oil, or as needed
1 ½ heads broccoli, cut into small florets, or more as needed
1 (8 ounce) package sliced fresh mushrooms, or to taste
1 cup cooked ham chunks, or to taste
1 (8 ounce) package shredded sharp Cheddar cheese, divided

Steps:

Place 2 crescent rolls on a baking sheet. Pinch triangular seams together to make a rectangle; flatten dough to make a larger base. Repeat with the remaining pairs of rolls in the can.
Heat oil in a saucepan over medium-high heat. Saute broccoli and mushrooms until tender, about 6 minutes. Transfer to a plate. Add ham to the pan; cook until liquid evaporates, 3 to 5 minutes. Spoon 1/4 of the ham onto each dough base. Divide broccoli-mushroom mixture among the dough; sprinkle 3/4 of the cheese over the pockets.
Open the second can of rolls. Stretch 2 rolls out to form a rectangle; place over each pocket, covering the filling. Pinch sides together to seal the pockets. Sprinkle the remaining cheese on top.
Bake in the preheated oven until golden brown, about 10 minutes. Let cool for about 5 minutes.

Nutrition Facts : Calories 407.2 calories, Carbohydrate 27 g, Cholesterol 38.8 mg, Fat 25.6 g, Fiber 1.7 g, Protein 16.5 g, SaturatedFat 10.2 g, Sodium 850.5 mg, Sugar 5.6 g