Homemade Hot Pockets with Pepperoni and Cheese Recipe
These homemade hot pockets are a delicious, easy-to-make snack or meal featuring a soft, yeast dough filled with zesty pizza sauce, savory pepperoni, and a blend of melted mozzarella and cheddar cheeses. Perfectly golden and crispy on the outside, and warm and gooey inside, they’re ideal for lunch, dinner, or snack time.
- Prep Time: 1 hour 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Dough
- 1 cup warm water
- 1 tablespoon granulated sugar
- 1 tablespoon active dry yeast
- 1 tablespoon olive oil
- 2¼ cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
Filling
- ¾ cup pizza sauce
- ½ cup pepperoni, quartered
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
Instructions
- Activate the yeast: Mix the warm water, active dry yeast, and granulated sugar in a bowl. Set aside for 5 minutes until the mixture is frothy and bubbly, indicating the yeast is active.
- Make the dough: Stir the olive oil into the activated yeast mixture, then add 2¼ cups of flour and salt. Stir using a rubber spatula until a sticky dough ball forms. Add a bit more flour if needed, but the dough should remain slightly sticky.
- Knead the dough: Turn the dough onto a floured surface and knead until smooth and elastic, adding up to ½ cup additional flour as necessary to prevent sticking.
- Let the dough rise: Place the dough in a greased bowl, cover it, and allow it to rise in a warm spot until doubled in size, about 30 minutes.
- Prep for baking: Preheat the oven to 450°F (232°C) and line a baking sheet with parchment paper.
- Form the pockets: Divide the dough into portions. On a lightly floured surface, roll each portion into a circle roughly the size of your hand.
- Fill the pockets: Spread pizza sauce over each dough circle, then top with pepperoni, mozzarella, and cheddar cheese. Fold the dough circle over to form a half-moon and pinch the edges tightly to seal without overfilling.
- Bake: Place the hot pockets on the prepared baking sheet and bake for 10-15 minutes, or until they are lightly browned on top and cooked through.
Notes
- Ensure the water temperature is warm but not hot to effectively activate the yeast.
- Do not overfill the pockets to prevent the filling from leaking during baking.
- You can substitute pepperoni with other fillings like cooked sausage, vegetables, or different cheeses for variation.
- If dough is too sticky to handle, lightly dust with flour but avoid adding too much to keep pockets tender.
- Let the dough rise in a warm area to speed up the fermentation process.
