Homemade Hot Pockets

My kids love hot pockets, but I can't bring myself to buy them anymore. I love this recipe because you know what is going in them, and you can change it up depending on what foods you have on hand. Even better, you can make a bunch and freeze what you don't eat! You can heat them up individually for lunch, or save them all for another dinner down the road.

Homemade Hot Pockets
from Our Best Bites

1 recipe Breadstick and Pizza Dough

Desired fillings (I used about 6-8 oz. of ham and 4-6 oz. sharp cheddar)

Prepare dough through the first rise. After dough has risen the first time, turn it out onto a lightly floured surface and roll into a rectangle, probably about 16x8 inches big (16 inches long, 8 inches tall). Using a pizza cutter, cut dough into 8 equal portions. Leaving a little bit of a "margin" on the right and left sides, add toppings with the cheese going on last. Stretch the dough out a little to give yourself a bit more dough to work with. Fold the left side over the middle and then the right side over that. Starting at the bottom of the "mummy," tightly roll the filled dough, stretching it very gently as you go to make sure you're getting a tight seal. Place on a sprayed cookie sheet and repeat with remaining dough. When finished, cover the pan with a clean cloth and preheat your oven to 425 degrees F. When oven has heated, bake pockets for about 15 minutes or until golden brown on top. For shine, you could brush the tops with a bit of egg white mixed with water during the last 5 minutes of baking, or you could rub a little butter on top of the rolls while they're still hot.

FREEZER INSTRUCTIONS:

Bake according to directions and allow to cool. Place in a Ziploc freezer bag, squeezing out all the air. When ready to serve, just pop in the microwave for 2-3 minutes (depending on how fast your microwave cooks).