Pepperoni Hot Pocket
Satisfy your snack cravings with these irresistible homemade Pepperoni Hot Pockets—a perfect fusion of flaky, buttery pastry and gooey, cheesy goodness. Filled with zesty pepperoni, melted mozzarella, and optional pizza sauce, these hot pockets bring your favorite pizza flavors into a portable, handheld treat. The recipe features a simple homemade dough that's easy to prepare yet delivers a golden, flaky crust that's worth every bite. With just 30 minutes of prep time and a quick bake in the oven, this recipe is ideal for busy weeknights, game days, or after-school snacks. Serve them warm with a side of marinara for dipping, and watch them disappear in no time!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 cups unsalted butter
- 1 teaspoon salt
- 0.5 cups cold water
- 1 cup pepperoni slices
- 1 cup mozzarella cheese, shredded
- 1 egg
- 1 tablespoon water
- 0.5 cup pizza sauce (optional)
Instructions
In a large bowl, mix the all-purpose flour and salt together.
Cut the unsalted butter into small cubes and add to the flour mixture.
Use a pastry cutter or your fingertips to blend the butter into the flour until the mixture resembles coarse crumbs.
Gradually add cold water until the dough starts to hold together; you may not need the entire 0.5 cup.
Form the dough into a ball, cover it with plastic wrap, and refrigerate for at least 30 minutes or until firm.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
On a floured surface, roll out the dough to a 1/8-inch thickness.
Cut the rolled-out dough into 8 rectangles, each approximately 4x6 inches.
In a small bowl, beat the egg with 1 tablespoon of water to make an egg wash.
On four of the rectangles, place a few slices of pepperoni and a sprinkle of mozzarella cheese, keeping away from the edges.
Add a small spoonful of pizza sauce on top of the cheese and pepperoni if desired.
Brush the edges of each filled rectangle with the egg wash to help seal.
Place the remaining dough rectangles over the filled ones, pressing the edges together firmly with a fork to seal.
Brush the tops with more egg wash for a golden finish.
Place the hot pockets on the prepared baking sheet and bake in the preheated oven for 18-20 minutes or until golden brown.
Allow to cool slightly before serving hot.
Nutrition Facts
Calories |
2949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.0 g | 236% | |
| Saturated Fat | 82.3 g | 412% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 662 mg | 221% | |
| Sodium | 7916 mg | 344% | |
| Total Carbohydrate | 210.1 g | 76% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 12.6 g | ||
| Protein | 107.9 g | 216% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 978 mg | 75% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1575 mg | 34% | |
*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.
