Homemade Hot Pockets

Why You’ll Love This Recipe

• Super customizable: Go classic with pepperoni and mozzarella, or swap in ham, veggies, chicken, or whatever you love.

• Kid-friendly and fun to make: Let little ones help roll dough, choose fillings, and crimp edges.

• Quick and satisfying: With only about 15 minutes prep and another 15 minutes baking, these are ready faster than takeout.

• Portable and freezable: These are great for on-the-go meals or future lunches—assemble ahead and bake or reheat when ready.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Store‑bought pizza dough

• Pizza sauce

• Shredded mozzarella cheese

• Mini pepperoni (or chopped regular pepperoni)

• 1 egg, beaten (for egg wash)

• Optional toppings: grated Parmesan, dried Italian seasoning, oregano, garlic salt

directions

1. Preheat oven to 400 °F (200 °C) and line a baking sheet with parchment.

2. Divide dough into 8 equal portions. Roll each into a 4–5″ square or circle.

3. Spread ~2 tsp sauce on each dough piece, top with ~2 Tbsp cheese and ~1 Tbsp pepperoni. Be careful not to overfill to avoid leaks.

4. Fold dough over to seal and crimp edges with a fork.

5. Place on sheet, brush tops with beaten egg wash, sprinkle optional toppings as desired.

6. Bake 15–18 minutes, or until golden brown.

7. Let cool slightly before enjoying.

Servings and timing

• Yields: 8 hot pockets

• Prep time: ~15 minutes

• Bake time: ~15 minutes

• Total time: About 30 minutes

variations

• Ham & cheese: Skip the sauce; use diced cooked ham and cheddar instead.

• Veggie lovers: Add sautéed mushrooms, onions, peppers, broccoli, olives—pre-cook high-moisture veggies first.

• Meat lover’s: Combine pepperoni, cooked bacon or sausage.

• Chicken Bacon Ranch: Fill with shredded chicken, bacon, and a spoonful of ranch.

• Buffalo chicken: Use buffalo chicken filling and serve with ranch or blue cheese on the side.

storage/reheating

• Fridge: Store cooled, baked pockets in an airtight container for up to 4 days.

• Freezer: After baking and cooling, wrap individually and freeze up to 3 months.

• Reheat: Microwave wrapped in a paper towel, or bake in foil at 350 °F for 20 minutes (from frozen).

FAQs

1. Can I use homemade dough instead of store‑bought?

Yes! Homemade pizza or even buttery pie‑crust style dough works, though textures vary. Butter‑rich dough mimics the original crunchy, flaky crust.

2. Can I prepare them ahead and bake later?

Absolutely. Assemble them and refrigerate for up to 1 day before baking.

3. How do I prevent soggy pockets?

Avoid over‑filling and cook wet fillings (like mushrooms or broccoli) first to release moisture.

4. Can I make vegetarian or vegan versions?

Yes—use veggies, omit meat, and swap dairy cheese and egg wash for vegan alternatives.

5. What if I double the recipe?

Divide into more dough pieces—they’ll bake evenly as long as they’re similar in size. Baking time stays the same.

6. Can I air‑fry them?

Yes! Air fry at ~375 °F for about 5–7 minutes until golden and crispy.

7. How do I reheat from frozen without a microwave?

Bake frozen pockets at 350 °F for about 20 minutes until hot and crisp.

8. Can I prep the dough ahead of time?

Yes—make the dough, let it rise, then freeze the dough balls for later use.

9. How many hot pockets does one batch make?

Makes 8 pockets using standard pizza-dough portions.

10. What cheeses work best?

Mozzarella is classic; feel free to mix in cheddar, Parmesan, or blend Italian cheeses for extra flavor.

Conclusion

These homemade hot pockets are a fun, easy, and endlessly customizable meal or snack that feels indulgent yet homemade. With minimal prep and quick baking, they’re perfect for busy families or meal-prep fans. Make a big batch, freeze extras, and enjoy warm, cheesy pockets anytime.