Homemade Hot Pockets
So I’ve recently started playing Global Agenda again. It’s fun, but it’s not overly deep or enlightening. Hot pockets, though, go great with games such as that, but they aren’t great for you. This dough is my default pizza dough, so it isn’t as flaky as regular hot pockets.
(Makes 8 hot pockets.)
1 1/2 cups warm water
2 teaspoons active dry yeast
1 teaspoon sugar
1 teaspoon salt
1 nice glug of olive oil (couple tablespoons, I never measure.)
1/2-3/4 cups cornmeal
Enough flour to make a dough (about 2-3 cups)
Dissolve yeast in warm water, then add sugar, salt, olive oil. Then stir in the cornmeal and the flour 1/2 cup at a time until you’ve got a nice dough. Knead until smooth (flouring your surface). It should be a bit stiffer than bread dough.
While you prepare your fillings, let the dough rest for 5-15 minutes in a warm place.
Fillings: I used chopped, leftover ham and grated cheddar cheese. You can use whatever you want, but it seems like canonical hot pockets use some sort of cheese/meat combo.
Working with half your dough at a time, roll the dough to about 1/4 inch or so. Trim it into rectangles (each half of dough makes 4 hot pockets.) Then lay your filling on each rectangle, fold over, and seal with a little water. Turn up the edges and crimp with a fork. Poke the top of each hot pocket a few times with a fork, so they vent. (Mine still burst, so I’m not sure what the solution is.)
Bake in a 400-450 oven for 15 minutes or so until brownish on top. If you want them browner, use an egg wash.