Homemade Hot Pockets Recipe

 

Prep: 45 mins

Cook: 20 mins

Rise: 60 mins

Total: 2 hrs 5 mins

Serving: 1 hot pocket

Yield: 8 hot pockets

For a certain generation, a warm hot pocket has the power to transport you straight back to after-school snacking bliss. This homemade version leans on some pantry staples and an unexpected ingredient for a trip down memory lane. Ham and cheese is a classic combination, but this recipe elevates it slightly—using nutty Gruyere in place of American cheese and a hint of apple butter for that sweet, spicy je ne sais quoi.

Ingredients

For the dough:

• 1 (0.25-ounce) packet instant yeast (2 1/4 teaspoons)
• 1 tablespoon granulated sugar
• 1 1/3 cups warm water (about 115 F)
• 3 1/2 cups all-purpose flour, more as needed
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, more as needed
• Cooking spray

For the filling:

• 1/2 cup apple butter
• 2 cups shredded Gruyere cheese
• 24 slices deli ham (about 12 ounces)

For assembly:

• 1 large egg
• 1/2 cup Dijon mustard
• 2 tablespoons honey
• Freshly ground black pepper, to taste

Steps to Make It

1. Prepare the Dough:

   • Gather the ingredients.
   • Place the yeast, sugar, and water in the bowl of a stand mixer fitted with the paddle attachment. Stir to combine. Let sit until small bubbles form, about 10 minutes. If this does not happen, your yeast is dead, and you should get new yeast!
   • With the mixer on low, add the flour gradually, mixing until flour and water are combined, about 2 minutes. Mix in the olive oil and salt.
   • Switch to the dough hook. Increase speed to medium and mix until the flour is fully hydrated and dough is smooth, elastic, and slightly tacky, adding more flour 1 tablespoon at a time as needed, 5 to 7 minutes.
   • Tip out the dough onto a work surface lightly oiled with cooking spray. Spray the inside of the stand mixer bowl. Shape the dough into a ball and return it to the stand mixer bowl. Cover and let sit in a warm place until doubled in size, 1 to 1 1/2 hours.

2. Prepare the Filling:

   • Position 2 racks in the upper and lower third of the oven and heat to 425 F.
   • Line 2 baking sheets with parchment paper. Punch down the dough and divide it into 8 equal portions using a bench scraper or a sharp chef’s knife.
   • On a lightly floured surface, roll out each dough portion into a rectangle about 5 x 7 inches. Place 4 rectangles on each baking sheet.
   • Spread about 1 tablespoon of apple butter on the right half of each rectangle, leaving at least a 1/2-inch border from the edge. Divide the Gruyere evenly over the apple butter on each rectangle. Layer 3 slices of ham over the Gruyere.

3. Assemble the Hot Pockets:

   • Carefully fold the left half of each rectangle over the right side to enclose the ingredients. Crimp the pastry edges with a fork to seal.
   • In a small bowl, beat the egg with 1 tablespoon of water or milk. Brush each hot pocket lightly with the egg wash.
   • With a sharp paring knife, cut two slits in the top of each hot pocket. Sprinkle with salt and pepper.
   • Bake, rotating pans halfway through, until golden brown, 15 to 20 minutes total.

4. Prepare the Dipping Sauce:

   • Meanwhile, in a small bowl, mix Dijon mustard and honey. Season to taste with salt and pepper and set aside.

5. Serve and Enjoy:

   • Once baked, allow hot pockets to rest for at least 5 minutes before serving. Serve with honey mustard on the side.

Tips

• For allowing the dough to rise, room temperature is colder than people realize. Be sure to seek out a warm place—perhaps near a sunny window (but not in direct sunlight), outside on a moderate day (no warmer than 80ºF), or inside of the oven with the light turned on.
• When crimping the hot pockets closed, if your fork starts to stick, dunk it in a bit of flour.
• Be sure to layer the cheese first, then the ham slices. Layering the ham on top of the cheese prevents the cheese from bubbling up and out of the steam vents.

Storage

• Hot pockets can be frozen once assembled (before being baked).
• Refrigerate them for 30 minutes, covered, so the dough firms up slightly, then wrap each hot pocket individually and tightly with plastic wrap and freeze for up to 2 months.
• To reheat, no need to defrost—simply preheat the oven to 400 F and bake for 20-25 minutes.

Nutrition Facts (per serving)

• Calories: 3708
• Fat: 126g
• Carbs: 457g
• Protein: 186g