DIY Hot Pockets are a kid-friendly, incredibly easy to make, and oh-so-convenient portable meal solution. There was a time when I thought nothing of a quick run through the drive thru window to feed the kids with the dollar menu, but that gets expensive (not to mention there aren’t a whole lot of healthy options)!
This hot pocket recipe is such an easy way to use up leftovers in the fridge. We have made hamburger pockets and wrapped up hotdogs. We even made a version of chicken cordon bleu where we layered chicken, ham, and cheese. Another idea is to make pizza hot pockets: just fill with pepperoni slices, shredded mozzarella cheese, and pizza sauce. All of them are yummy, easy to make, and easy to transport. They are sure to quickly gobbled up.
Homemade Hot Pockets
- Thawed yeast dough for bread (2 loaves) or our no-fail bread recipe
- 1 cup shredded mozzarella cheese
- 3 raw skinless, boneless, chicken breast tenders, cut up (about 1 1/2 cups)
- 1 Tablespoon garlic, minced
- 1/2 cup broccoli, chopped
- seasoning of your choice (we used Greek seasoning)
- butter, optional
We used 2 loaves of thawed out frozen yeast bread which you can find in the frozen section of your grocery store. Have the dough completely thawed out before making the hot pockets. You can also thaw it out the day before and wrap tightly in plastic and place in the fridge to keep it from rising too much.
Start by setting the oven to 350 F.
Next, in a medium skillet heat a small amount of olive oil. Place cut up raw chicken breast tenders and simmer until cooked thoroughly (meat will no longer be pink in the middle). Toss in garlic and seasoning of your choice. Continue cooking for about 30 seconds to one minute more. Remove from heat.
Take thawed dough loaf and roll out into a circle (each loaf will make its own circle). Cut into quarters. Fill center of each triangle with chicken, broccoli, and cheese. Fold up corners and pinch each side together to form a pocket. Place on a baking dish with pinched side down. Bake for 15 minutes, coat with butter, then bake an additional 10 minutes longer. Cool slightly and serve immediately. You can also cool thoroughly and then freeze for a quick meal later.
TIP: Smooth a fat source on the dough (ex: Cheese, mayonnaise, sour cream). IF you don’t use a fat source the meat has a tendency to get dry.,
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