Low Sodium Pepperoni Hot Pocket
Satisfy your snack cravings with these scrumptious Low Sodium Pepperoni Hot Pockets, a healthier twist on a classic favorite! Perfect for lunch, dinner, or on-the-go eating, this recipe features a tender homemade whole wheat crust stuffed with flavorful low sodium pepperoni, pizza sauce, and gooey mozzarella cheese. Seasoned with a sprinkle of Italian herbs and baked to golden perfection, these hot pockets are an irresistible combination of hearty and wholesome. With reduced sodium but no compromise on taste, they're ideal for health-conscious eaters or anyone seeking a lighter version of their favorite snack. Ready in under an hour, these personal-sized pockets are a labor of love that’s worth every bite.
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Recipe Information
Ingredients
- 2 cups whole wheat flour
- 0.5 cup all-purpose flour
- 1 packet instant yeast
- 1 tablespoon sugar
- 1 cup warm water
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 0.5 cup low sodium pepperoni slices
- 0.5 cup low sodium pizza sauce
- 1 cup shredded part-skim mozzarella cheese
- 1 teaspoon Italian seasoning
- 1 egg
- 1 tablespoon water
Instructions
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, instant yeast, and sugar.
Add the warm water and mix until a dough begins to form.
Melt the unsalted butter and add it to the dough. Knead the dough in the bowl until it is smooth and elastic, about 8 to 10 minutes.
Cover the bowl with a damp cloth and let the dough rise in a warm place until it doubles in size, about 1 hour.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Punch down the risen dough and divide it into 4 equal pieces.
Roll out each piece into a rectangle approximately 6x8 inches.
Spread 2 tablespoons of low sodium pizza sauce over half of each rectangle, leaving a border around the edges.
Sprinkle 1/4 cup of mozzarella cheese over the sauce, and top with 2 tablespoons of low sodium pepperoni slices.
Add a dash of Italian seasoning over the filling.
Fold the dough over the filling to make a pocket, then crimp the edges with a fork to seal.
In a small bowl, beat the egg with 1 tablespoon of water to make an egg wash.
Brush the top of each hot pocket with the egg wash.
Place the hot pockets on the prepared baking sheet and bake for 18-20 minutes, or until golden brown.
Remove from the oven and let cool slightly before serving. Enjoy your low sodium pepperoni hot pockets warm.
Nutrition Facts
Calories |
2494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.3 g | 167% | |
| Saturated Fat | 54.1 g | 270% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 424 mg | 141% | |
| Sodium | 1774 mg | 77% | |
| Total Carbohydrate | 255.8 g | 93% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 25.5 g | ||
| Protein | 98.5 g | 197% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1000 mg | 77% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1853 mg | 39% | |
*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.
