Homemade Stuffed PocketsPhoto byGin Lee

Homemade Stuffed Pockets

My stuffed pocket recipe is highly adaptable, giving you the freedom to personalize the filling with your preferred ingredients. Below, I have curated a selection of filling options to spark your culinary imagination. Enjoy exploring various combinations to craft delectable homemade stuffed pockets!

Homemade Stuffed PocketsPhoto byGin Lee

Ingredients for the dough:

• 4 cups of all-purpose flour, plus 1 tablespoon extra
• 2 teaspoons of instant yeast
• 2 1/2 teaspoons of seasoning salt
• 4 teaspoons of granulated Splenda, or sugar
• 4 tablespoons of olive oil, plus 2 teaspoons extra
• 1 1/3 cups of warm tap water

Ingredient options for the filling:

It is essential to thoroughly cook any raw meat, eggs, or other ingredients before adding them to the dough. This step is crucial to ensuring the safety and quality of the final product. By precooking these ingredients, you can enhance the flavor and texture of your dish while also reducing the risk of foodborne illnesses. Remember to always follow proper cooking techniques and guidelines to achieve the best results.

• Pepperoni and cheese with pizza sauce
• Sausage, cheese, and pizza sauce
• Taco meat and cheese
• Sliced weiners with chili and cheese
• Steak bites with beef pot pie filling
• Steak and cheese
• Shredded chicken with chicken pot pie filling
• Ham and cheese
• Scrambled egg and cheese
• Scrambled egg, bacon, and cheese
• Scrambled egg, sausage, and cheese
• Spinach, egg, and cheese
• Broccoli and cheese
• Chorizo, peppers, and cheese
• Chili, macaroni, and cheese
• Beans and franks
• Beans and ham chunks
• Diced onions, peppers, mushrooms, minced garlic, and black olives
• A mixture of shredded cheeses

Instructions for the dough:

To begin, add the flour, yeast, Splenda, or sugar, and seasoning salt in a large bowl. Mix with a wooden spoon or spatula.

Now, add the wet ingredients. Make a well in the center. Pour in oil and water. Mix until the dough comes together and pulls away from the sides of the bowl.

Knead the dough for about 6 minutes.

Sprinkle the countertop with half of the extra flour. Scrape the dough out of the bowl. Bring together into a ball, then knead for 5 minutes until the dough is smooth. Shape the dough into a dough ball.

In the same bowl, add extra olive oil, and coat the dough ball by rolling it in the oil.

Cover the bowl with a tea towel, then put it in a warm place for about one hour, or until it doubles in size.

Next, deflate the dough with your fist, then divide it into 8 separate dough balls. Sprinkle a little bit of flour on each dough ball and allow them to rise for another 30 minutes or up to an hour.

On a lightly floured surface, roll the dough balls into flat disks. You can leave them as round circles or make triangles or squares.

Carefully fill the centers of the dough with your chosen filling, using approximately 1/4 cup per hot pocket. Gently fold the dough over the filling, ensuring the edges align perfectly.

Next, seal the edges of the stuffed pockets using a fork or pinch the seam sides together with your fingers.

Repeat this process until all the stuffed pockets are assembled. Then place them on a lightly greased baking tray. Transfer the pan to the refrigerator to rest for up to an hour.

Prior to baking, brush each hot pocket with egg wash, milk, or melted butter for a golden finish. For added flavor, sprinkle your favorite herbs on top. Bake the stuffed pockets in a preheated 400-degree oven for approximately 10 to 12 minutes, or until they are beautifully golden brown.

Serve and enjoy!