Vegan Pepperoni Hot Pocket
Satisfy your savory cravings with these homemade Vegan Pepperoni Hot Pockets, a plant-based twist on a classic comfort food. Featuring a soft, golden crust made from scratch, these pockets are packed with bold flavors—ooey-gooey vegan cheese, smoky vegan pepperoni, and a tangy marinara sauce, all seasoned with aromatic garlic powder and oregano. Perfect for lunch, dinner, or on-the-go snacking, this recipe captures the indulgence of fast food while remaining 100% dairy-free and cruelty-free. With easy-to-follow steps and ingredients you likely already have in your kitchen, these hot pockets are sure to become a family favorite! Bake a batch today and experience plant-based goodness at its finest.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 packet (2 1/4 teaspoons) Instant yeast
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 1 cup Warm water
- 2 tablespoons Olive oil
- 1 cup Vegan cheese shreds
- 1 cup Vegan pepperoni slices
- 0.5 cup Marinara sauce
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Dried oregano
- 2 tablespoons Non-dairy milk
Instructions
In a large bowl, combine the flour, instant yeast, sugar, and salt.
Add the warm water and olive oil to the dry ingredients and mix until a dough starts to form.
Transfer the dough to a lightly floured surface and knead for approximately 7-10 minutes until it becomes smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
Preheat the oven to 375°F (190°C).
After the dough has risen, punch it down and divide it into four equal parts.
Roll out each portion into a roughly 6-inch by 6-inch square.
Spread about 2 tablespoons of marinara sauce in the center of each square, leaving a border around the edges.
Top the sauce with 1/4 cup of vegan cheese shreds and 1/4 cup of vegan pepperoni slices.
Sprinkle each with a pinch of garlic powder and dried oregano.
Fold the dough over the filling, sealing the edges by pressing them together and crimping with a fork.
Line a baking sheet with parchment paper and place the pockets on it.
Brush the tops with non-dairy milk for a nice golden finish.
Bake in the preheated oven for 18-20 minutes, or until the crusts are golden brown.
Allow the hot pockets to cool for a few minutes before serving.
Nutrition Facts
Calories |
765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 15.9 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1712 mg | 74% | |
| Total Carbohydrate | 87.3 g | 32% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 4.3 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 494 mg | 38% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 290 mg | 6% | |
*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.
