Monday, April 6, 2015

Homemade Hot Pockets

Are you looking for ideas for what to do with your leftover Easter ham? Make homemade hot pockets! I made ham & cheddar and pepperoni and mozzarella with a sprinkle of dried basil. They were a hit with the family and I'm wrapping the leftovers to put in the freezer for after-school snacks., modified

3 cups flour
4 Tablespoons dry milk
1 Tablespoons sugar
1 teaspoon salt
1 Tablespoons yeast
1 cup warm water

Sliced ham
Shredded cheddar cheese
Sliced Pepperoni
Shredded mozzarella cheese
Sprinkle of basil

To make dough in bread machine: Add ingredients in the bread machine in the order listed and run on the dough cycle. Check about halfway through to see if you need to add a little extra water or flour to make a soft dough.

To make dough by hand: Dissolve yeast in warm water. Stir in salt, sugar, and dry milk. Add flour and stir until dough pulls away from the sides of the bowl. Dump dough onto a floured surface and knead for around 5 minutes, until a soft dough forms. Add a little more flour, if needed.

To make Ham & Cheese Pockets: Divide dough into balls (for dinner size use 4 oz, for snack and kid-sized use 2 oz). Roll each ball into a rectangle. Put ham and cheese on half of the rectangle. Fold dough over and pinch sides to seal tightly.

Brush with egg wash (1 egg + 1 tsp water) and sprinkle with salt.

Bake Pockets on a Silpat, or greased cookie sheet at 350-degrees for 15-18 minutes, until lightly browned.

To freeze: Let cool completely. Freeze in airtight ziptop freezer bags for up to 2-3 months.

To serve: Remove desired number of pizza pockets from the freezer and warm them individually in the microwave for about two minutes or until heated through. Or, warm on a cookie sheet in a 350-degrees oven for 20 minutes, or until heated through.

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