Are you looking for a healthy Hot Pockets copycat recipe? Hot Pockets are delicious and convenient, but they aren’t too heart healthy at all. Instead of stuffing the fillings inside a highly-processed pastry crust, I used a lean no-knead bread dough for this copycat recipe. I also decided to sneak some broccoli in there, because more veggies are never wrong.
Store bought pizza dough will work fine and save you a ton of effort. I made my own bread dough because family’s totally addicted to homemade bread (SO AM I). If you’re going to make your own dough, plan ahead – the dough needs to sit out at room temperature for several hours.
These healthier homemade hot pockets were a great accompaniment with this fabulous, creamy Tomato Basil Soup.
Ham, Broccoli and Cheese Hot Pockets
Ingredients
No-Knead Dough
- 1½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup lukewarm water
- ⅛ teaspoon active dry yeast
Filling
- 2 cups broccoli florets
- 1 teaspoon mustard
- 4 ounces sliced deli ham
- 4 ounces reduced-fat cheddar cheese
- 1 well-beaten egg
- 2 tablespoon water
Instructions
Make the dough
- Plan ahead, the dough needs time to sit out so the gluten can develop. Start the dough in the morning and it'll be ready for dinner.
- Whisk together the flour and salt.
- Fill ½ cup with lukewarm water (water should feel neither hot nor cold to the touch). Stir in ⅛ teaspoon active dry yeast and let it sit for 5 minutes until dissolved.
- Stir the water and yeast mixture into the flour mixture. You'll probably need to add a few more tablespoons of water. You want a dough that's about the same consistency as your earlobe.
- Cover the bowl of dough with plastic wrap and set aside at room temperature until dinnertime.
Make the filling
- Preheat the oven to 400 °F
- Line a baking sheet with tinfoil and give it a good spray with nonstick spray.
- Beat 1 egg with 2 tablespoons of water and set aside.
- Boil a small saucepan of water. Add the broccoli florets to the boiling water and blanch the broccoli for 2 minutes.
- Drain the broccoli florets and transfer them to a cutting board. Finely chop the broccoli.
- In a bowl, stir the broccoli and mustard together.
- Divide the bread dough into 4 equal pieces. Using your fingers or a rolling pin, roll each piece of dough into a circle and place it on the prepared baking sheet.
- Spread the broccoli/mustard mixture in the center of each dough circle.
- Lay 1 ounce of reduced-fat cheddar and 1 ounce of deli ham in the center of each dough circle.
- Fold up each end of the dough circle, and then fold it over lengthwise as if rolling a burrito. If necessary, use some of the beaten egg mixture as "glue" to hold the dough together.
- Flip the dough packet over, seam-side down and use a sharp knife to cut 3 slits in the top of each packet. Brush with the egg-and-water mixture.
- Bake in the oven at 400 °F for about for about 15 to 20 minutes. The hot pockets are done when they're golden-brown on the outside.
