Everybody loves chowing down Hot Pockets. But what if you could upgrade from microwaved and under-stuffed to crispy, flavorful, and chock full of as much cheese and pepperoni as your heart desires?
Keep reading to figure out how to make these classic snacks all by yourself. Yeah, you’re basically a chef.
- Prep Time:15 minutes
- Cook Time:15 minutes
- Total Time:30 minutes
- Servings:6 pockets
- 1 pastry sheet
- 3/4 tablespoon Cornstarch
- 1/2 cup Pasta sauce
- 1 cup Mozzarella cheese
- 3 oz Pepperoni
- 1 Egg
- 2 tablespoon Italian seasoning
- 1 teaspoon Garlic powder
Lay out pastry sheet and cut into six rectangles: twice horizontally and once vertically.
Mix cornstarch, pasta sauce, mozzarella cheese, and pepperoni in a medium bowl.
Lay pastry rectangles on parchment paper on a tray. Load half with mixture, leaving a bit of room on the edges of the rectangle.
Add egg yolk to the edges of the rectangles filled with the mixture and lay the remaining pastry rectangles on top, squeezing the edges together.
Cut four slits in the top of the hot pocket.
Add egg yolk, garlic powder, and Italian seasoning to the top of the hot pocket.
#SpoonTip: if you don’t have Italian seasoning just mix any herbs you have lying around ie) thyme, oregano, cilantro.
Bake for 15-20 minutes at 425°F and enjoy!