Stuffed Pockets Recipe
Ingredients
Dough Ingredients
3-4 cups (12-16 oz or 340-454g) Manini’s GF Multi-Purpose Flour
1 1/2 cups milk
1/3 cups sugar
2 t. salt
4 T butter
1 package active dry yeast
1 egg
Filling Options & Ingredients
Ham Egg and Cheese Hot Pockets
1 cup cooked scrambled eggs (about 4 eggs)
1 cup diced cheese (diced to about 1/4 inch)
1 cup diced ham (dice into little cubes about 1/4 inch)
Broccoli and Cheese Hot Pockets
1 1/2 cups diced/chopped fresh brocolli florets
1 1/2 cup diced cheese (diced to about 1/4 inch)
Philly Steak and Cheese Hot Pockets
1 cup thinly sliced minute or cube steak
1 1/2 cup diced cheese (diced to about 1/4 inch)
1/2 cup diced green pepper
Chicken Barbeque Hot Pockets
2 cups diced cooked boneless chicken thighs (diced to about 1/4 inch)
1 cup commercial mesquite barbeque sauce
Pizza Hot Pockets
1 1/2 cups diced or shredded mozzarella cheese
1 1/2 cups diced pepperoni
1/4 cup diced green pepper (optional)
1/4-1/2 cup tomato paste
1 tsp pizza or Italian seasoning
Instructions
- In a large sauce pan, heat the following until warmed (not too hot).
– milk
– sugar
– salt
– butter - In a large bowl, mix the following
– yeast
– egg - Slowly add the warm liquid from the sauce pan and whisk together.
- Add enough Maninis GF Multi-Purpose flour to be like play-dough and beat together well for 3 minutes.
- Roll out each part of dough on a heavy floured surface. Dough should be thick enough to withstand manipulation. (see photo below)
- To improve the texture of the finished dough, making it “hot pocket” like, mix the following…
– 4-5 cups GF Pizza Dough
– 2 cups shredded extra sharp cheddar cheese, grated pecorino romano cheese, or other cheese of your choice, optional. - Preheat oven to 400 degrees F or 205 degrees C
- Prepare Dough
Roll prepared dough out on a surface floured with Manini’s GF Multi-Purpose flour into a rectangle 1/8 inch thick and about 10 x12 inches in length. Cut dough with a knife or pizza cutter into 4 rectangles about 4 x 5 inches. - Choose and Add Your Fillings
- Assemble and Bake
– Prepare fillings and dough.
– Place 1/3 c filling of choice on half of each rectangle. Wet edges of the rectangles slightly with water and fold over the dough to create a rectangular pocket about 2.5 inches by 4 inches. Place on a cookie sheet. Take wet hands and gently smooth the top of the dough to eliminate any excess flour.
View Folding Technique
– Bake for 10-15 minutes or until browned. Allow to cool completely before eating or freezing.
– To freeze: Place cooked pockets on cookie sheet and freeze for at least an hour. Place in freezer bag(s) and mark with the flavor. Freeze for up to 3 months.
– To heat: Place in microwave and heat for 1-2 minute, or until heated through. Be very careful – it will probably be hot on the edges (and frozen in the middle)!
