Homemade Hot Pockets

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Sara Novak Photo
Sara Novak

YIELD Makes 4 hot pockets.

We had initially decided that we were going to make homemade pizzas for when my parents came up to visit this weekend. They're easy to make and truly healthy because we use tons of veggies and pack it all onto a whole wheat crust. But I was experimenting in the kitchen and decided to give calzones a try. Soon I realized that it was not only easy to do, but you can stuff miniature calzones (or hot pockets) with whatever you like and they'll keep fresh for a couple of days.

We made veggie hot pockets stuffed with vegan sausage, spinach, and mozzarella. But you can vary the recipe to include whatever you're craving. The best part is that you can make a bunch of them for the week, wrap them tightly, and store them in the refrigerator. When you want to eat, just bake it up. These are great for a quick bite at home or even in school lunches (once baked).

Just make the dough and stuff in more good things than you think each one can handle because the dough expands dramatically when they are baked. Get creative with your ingredients by using this recipe as a means of putting leftover veggies and meats to good use.

INGREDIENTS

1/2 package active dry yeast
1/2 cup and 1 tbsp warm water
3/4 cup organic whole wheat flour
3/4 cup organic all purpose flour
2 tbsp organic olive oil
1/2 tbsp sea salt
1/2 tbsp raw sugar
1/2 cup vegan sausage, cut into 2-inch chunks
1 cup spinach, chopped and sautéed with olive oil
2 cups organic mozzarella

PREPARATION:

  1. Dissolve the yeast in warm water for about five minutes.
  2. Gradually add water to flour and knead by hand or using the dough hook on your mixer. Set the mixer to medium. The process should take about ten minutes.
  3. Transfer the dough to a large bowl, coated in olive oil. Cover with a clean towel and place in the oven (turned off). Let rise until doubled in size about 1 1/2 hours.
  4. Preheat the oven to 450 degrees. Lightly grease a cookie sheet or use a pizza stone.
  5. Divide the dough into four balls and let rest for about 20 minutes.
  6. Roll out each dough into 6-inch rounds. Combine vegan sausage, spinach, and cheese in a bowl.
  7. Add a generous scoop of filling, about 1 cup, onto each and form into calzones.
  8. Paint with olive oil and bake for 25 minutes or until golden brown.
This recipe appears in: Snacks

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