Vegetarian Pepperoni Hot Pocket
Satisfy your cravings with these delicious Vegetarian Pepperoni Hot Pockets, the perfect homemade twist on a classic comfort food! Featuring a buttery, flaky pastry made from scratch, these hot pockets are generously stuffed with vegetarian pepperoni, gooey shredded mozzarella, zesty marinara sauce, and a dash of oregano for an herby kick. With just 30 minutes of prep time and a quick bake in the oven, these golden, crispy pockets are ideal for a family-friendly lunch, an easy snack, or a fun appetizer. Packed with flavor yet completely meat-free, this recipe is a must-try for vegetarians and pizza lovers alike. Serve them with a side of marinara sauce for dipping, and watch them disappear in no time! Keywords: vegetarian hot pockets, homemade pepperoni pockets, flaky pastry snacks, meatless comfort food, easy vegetarian recipes.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Salt
- 2 teaspoons Baking powder
- 0.5 cup Cold unsalted butter, cubed
- 0.5 cup Cold water
- 1 cup Vegetarian pepperoni slices
- 1 cup Shredded mozzarella cheese
- 0.5 cup Marinara sauce
- 1 teaspoon Dried oregano
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the all-purpose flour, salt, and baking powder.
Add the cubed cold butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the cold water to the flour mixture, stirring with a fork until the dough comes together. You may not need all the water; use just enough to bind the mixture into a dough.
Turn the dough onto a floured surface and knead gently a few times until smooth. Wrap the dough in plastic wrap and refrigerate for 15 minutes.
While the dough chills, mix the shredded mozzarella cheese, vegetarian pepperoni slices, marinara sauce, and dried oregano in a bowl.
Remove the dough from the fridge and roll it out on the floured surface to about 1/4-inch thickness.
Cut the dough into 8 equal rectangles. Place a spoonful of the pepperoni and cheese mixture onto one half of each rectangle, leaving a border around the edges.
Fold the dough over the filling to form pockets and seal the edges by crimping with a fork.
Place the hot pockets onto the prepared baking sheet. Brush the tops lightly with olive oil.
Bake in the preheated oven for 18-20 minutes, until the dough is golden brown.
Remove from the oven and allow to cool for a few minutes before serving.
Nutrition Facts
Calories |
741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 21.5 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1623 mg | 71% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 0.7 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 264 mg | 20% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 168 mg | 4% | |
*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.
