Homemade Hot Pockets Ingredients 1 can refrigerated pizza dough 4 sticks string cheese or 4 slices mozzarella cheese Favorite toppings such as pepperoni, cooked sausage, or veggies 1 egg 1 teaspoon water 1 tablespoon Bailee’s Kitchen Low-Sodium All-Purpose Seasoning Marinara sauce, for dipping Instructions Preheat your oven to 400°F and line a baking sheet with parchment paper. Roll the pizza dough out on a lightly floured surface into one large rectangle. Cut the dough into 8 equal rectangles. These will be paired together to make 4 hot pockets. Lay 4 of the rectangles flat on your work surface. These are the bottoms. Add your desired toppings and mozzarella cheese to the center of each bottom rectangle, leaving a small border around the edges. Place one of the remaining rectangles on top of each filled rectangle, lining up the edges. Use a fork to crimp all the edges tightly, sealing the hot pockets closed. In a small bowl, whisk together the egg, water, and Bailee’s Kitchen Low-Sodium All-Purpose Seasoning. Brush the egg wash generously over the tops of each hot pocket. Bake for 10 to 15 minutes, or until the tops are golden brown and cooked through. Serve warm with marinara sauce for dipping.
4 Comments
Homemade Hot Pockets
Ingredients
1 can refrigerated pizza dough
4 sticks string cheese or 4 slices mozzarella cheese
Favorite toppings such as pepperoni, cooked sausage, or veggies
1 egg
1 teaspoon water
1 tablespoon Bailee’s Kitchen Low-Sodium All-Purpose Seasoning
Marinara sauce, for dipping
Instructions
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Roll the pizza dough out on a lightly floured surface into one large rectangle.
Cut the dough into 8 equal rectangles. These will be paired together to make 4 hot pockets.
Lay 4 of the rectangles flat on your work surface. These are the bottoms.
Add your desired toppings and mozzarella cheese to the center of each bottom rectangle, leaving a small border around the edges.
Place one of the remaining rectangles on top of each filled rectangle, lining up the edges.
Use a fork to crimp all the edges tightly, sealing the hot pockets closed.
In a small bowl, whisk together the egg, water, and Bailee’s Kitchen Low-Sodium All-Purpose Seasoning.
Brush the egg wash generously over the tops of each hot pocket.
Bake for 10 to 15 minutes, or until the tops are golden brown and cooked through.
Serve warm with marinara sauce for dipping.
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Fire
Why not add some sauce? Will it mess it up baking?