Hot Pockets - for Freezer or a Crowd
This huge batch of Homemade Hot Pockets with keep the crowds happy and fed! Perfect for a party or a the freezer.
lunch, on the go, Snack
American, Hot Pockets
all purpose flour
or meat of choice
or cheese of choice
Put 1500 g of room temperature water into a large bowl (allow for the dough to rise. I use my HUGE bowl!)
Sprinkle year over the water and allow it to activate.
Add 2000 g of all purpose flour (I always use King Arthur).
Add salt, after the flour.
Mix well, cover with a clean cloth, and allow to rise about 2 hours.
Once the dough has risen (about double in size), turn it out onto a floured surface. Note that the dough will be quite hydrated and may be sticky. Sprinkle with flour, if needed.
Divide dough into four parts with bench knife. Divide each of those four parts into four more parts. Continue until you have 32 small dough balls.
Allow the dough to rest fifteen minutes.
Take one dough ball and roll into about a six inch round. Place meat (I used 3 pieces of salami per hot pocket) and cheese (one slice per pocket) on one half of the dough round.
Fold the dough over and pinch the sides with a fork.
Brush each pocket with egg white and place it on the cookie sheet.
Bake at 450 for about 25 minutes or until nicely browned.
These hot pockets freeze beautifully and are a breeze to reheat. Put frozen pockets on a cookie sheet and bake at 350 for about 15 minutes.
Freezer Meals, Hot Pockets, Quick Snack