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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.
Prep Time 1 hr
Cook Time 35 mins
Course lunch, on the go, Snack
Cuisine American, Hot Pockets
Servings 32 sandwiches


  • 1500 g water room temperature
  • 2000 g all purpose flour
  • 20 g dry yeast
  • 20 g salt
  • 96 slices salami or meat of choice
  • 32 slices cheddar cheese or cheese of choice
  • 2 egg whites


  • 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.
Keyword Freezer Meals, Hot Pockets, Quick Snack