Healthy hot pockets, yay! So much tastier and so much healthier than Nestle’s prepackaged freezer sandwiches! We love hot pockets, but we like to make our own hot pocket dough and filling so we can control the amount of sodium in it.
The bread part is super-easy as long as you plan ahead for it. Mix up the dough first thing in the morning when you wake up and it’ll be ready at dinnertime.
I served these hot pockets with Cauliflower Soup
Philly Cheesesteak Hot Pockets
Servings: 4
Ingredients
Bread dough
- 1½ cups all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon active dry yeast
- 1 cup tepid water (you'll probably need more than 1 cup)
Cheesesteak filling
- 1 teaspoon olive oil
- ½ onion (cut into thin slices)
- ½ bell pepper (cut into thin slices)
- 2 garlic cloves (minced)
- 8 ounces flank steak (cut into thin slices)
- 2 teaspoon Worcestershire sauce
- ½ teaspoon dried oregano
- 1 pinch ground black pepper
- 4 ounces reduced-fat Cheddar cheese
- 2 tablespoon skim milk
Instructions
Make the bread dough (do this well ahead of time!):
- Whisk together the flour and salt. Add ¼ teaspoon active dry yeast to 1 cup of tepid water. The water should feel neutral; neither hot nor cold when you stick your finger into it.
- Mix the water and yeast with the flour mixture to create a dough (you'll probably need to add more water. I usually use about 1½ cups of water in all.) You'll want a pliable dough — we're aiming for dough that feels like your earlobe when you pull on it.
- Cover the dough with plastic wrap and leave it to sit at room temperature for at least 8-12 hours, up to 24 hours.
Make the filling:
- Slice the beef quite thinly. It helps to start off with a frozen chunk of beef and shave away at it.
- Slice the onion and pepper into thin slices too
- Heat the olive oil in a skillet over medium heat. Cook the onions and peppers until they begin to soften.
- Add the minced garlic and cook for 1 minute, until fragrant.
- Add the beef to the skillet, and cook until no longer pink.
- Stir in the Worcestershire sauce, oregano and pepper.
Arrange & bake the hot pockets
- Preheat the oven to 420 °F and lightly spray a foil-lined baking sheet with nonstick spray.
- Divide the dough into 4 equal balls.
- On a lightly floured surface, roll each ball out into a circle about ¼" thick (think pizza. Pretend you're making a pizza crust)
- Spoon the cheesesteak filling into the center of the dough circle
- Sprinkle 1 ounce of cheese in the center of each dough circle
- Roll the dough up like a burrito: Fold in the top and bottom, then roll over from the sides like a cigar.
- Transfer the hot pockets to the prepared baking sheet.
- You can lightly brush the rolled-up up dough with skim milk, as this will help it brown in the oven.
- Bake for about 15 to 20 minutes, until the dough has browned up a bit.
