Copycat Hot Pockets
Recreate the nostalgic joy of everyone's favorite freezer snack with these irresistible Copycat Hot Pockets! Made entirely from scratch, this simple yet satisfying recipe features a soft, homemade dough stuffed with gooey mozzarella cheese and savory diced ham. Perfect as a quick lunch, dinner, or grab-and-go snack, these pockets are baked to golden-brown perfection with a luscious egg wash finish. With minimal prep time and a short bake, they’re easy to whip up and endlessly customizable—try adding your favorite fillings, from pepperoni to veggies! Serve them warm with a side of marinara sauce for dipping and enjoy a homemade twist on a beloved classic. Perfect for meal prep, family dinners, or game-day treats, these copycat hot pockets bring comfort food right to your kitchen.
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Recipe Information
Ingredients
- 3.5 cups all-purpose flour
- 1 packet instant yeast
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1.25 cups warm water
- 3 tablespoons olive oil
- 2 cups shredded mozzarella cheese
- 1.5 cups cooked and diced ham
- 0.5 cups optional marinara sauce (for dipping)
- 1 large egg (for egg wash)
- 1 tablespoon water (for egg wash)
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, granulated sugar, and salt. Stir to combine.
Add the warm water and olive oil to the dry ingredients. Mix until a rough dough forms.
Turn the dough out onto a floured surface and knead for about 5-7 minutes, or until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rest for 10 minutes.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
After the dough has rested, divide it into 8 equal portions.
Roll each dough portion into a rectangle, roughly 6 inches by 4 inches in size.
Place about 2-3 tablespoons of shredded mozzarella cheese and a few pieces of diced ham in the center of each rectangle, leaving a small border around the edges.
Fold the dough over the filling, sealing the edges tightly by pinching them together or using a fork to crimp them.
Place the filled pockets on the prepared baking sheet.
In a small bowl, whisk together the egg and water to create an egg wash.
Brush the tops of each pocket with the egg wash to ensure they bake to a golden-brown color.
Bake in the preheated oven for 12-15 minutes, or until the pockets are golden brown and puffed up.
Remove from the oven and let cool slightly before serving.
Optional: Serve with marinara sauce on the side for dipping.
Nutrition Facts
Calories |
431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 1048 mg | 46% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 4.9 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 221 mg | 17% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 221 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
