One of the hidden advantages of being gluten free and having to make everything yourself is that you know EXACTLY what is being put in your food! While we all love the idea of convenience and heat and take hot pockets, nobody wants to eat inappropriate animals (ewww). You can make these easy hot pockets and freeze them ahead with any of the filling ideas we list, which includes ‘traditional’ flavoring like processed american cheese (or daiya substitute), to replicate the hot pocket flavor. You can of course use higher quality or allergy-specific ingredients, and make these a billion times better. This recipe should make 8 pockets.

Use the Base Hot Pocket Dough recipe and the Filling recipe of your choice (below).
To assemble and bake:
Prepare filling and dough recipes.

Preheat oven to 400 degrees.

Roll 1/2 of prepared dough out on a surface floured with Better Batter flour into a rectangle 1/8 inch thick and about 10 x12 inches in length. Cut dough with a knife or pizza cutter into 4 rectangles about 4 x 5 inches. Place 1/3 c filling of choice on half of each rectangle. Wet edges of the rectangles slightly with water and fold over the dough to create a rectangular pocket about 2.5 inches by 4 inches. Place on a cookie sheet. Take wet hands and gently smooth the top of the dough to eliminate any excess flour.

Bake for 10-15 minutes or until browned. Allow to cool completely before freezing.

To freeze: Place cooked pockets on cookie sheet and freeze for at least an hour. Place in freezer bag(s) and mark with the flavor. Freeze for up to 3 months.

To heat: Place in microwave and heat for 1-2 minute, or until heated through. Be very careful – it will probably be hot on the edges (and frozen in the middle)!

Hot Pocket Dough
1 recipe Super Versatile Bread Dough or Rainy Day Dough Recipes, or enough to make 4-5 c of total dough
2 c shredded extra sharp cheddar cheese, grated pecorino romano cheese, or other cheese of your choice, optional.
Create the dough, following the directions, but omit the rising process. If you wish, mix the cheese into the dough thoroughly to incorporate it. This significantly improves the texture of the finished dough, making it ‘hot pocket’ like.

Fillings (below)
Ham Egg and Cheese Hot Pockets

1 c cooked scrambled eggs, about 4 eggs)

1 c diced process american cheese (such as velveeta or Daiya brand non dairy cheese), diced to about 1/4 inch

1 c diced ham – for authenticity use the less expensive ‘turkey ham’ or other processed style ham in a cellophane wrapper and dice into little cubes about 1/4 inch

Mix all ingredients together.

Broccoli and Cheese Hot Pockets

1 1/2 c diced/chopped fresh brocolli florets (you may use frozen if you wish, but allow to thaw and chop finely, first)

1 1/2 c diced process american cheese (such as velveeta or Daiya brand non dairy cheese), diced to about 1/4 inch

Mix all ingredients together.

Philly Steak and Cheese Hot Pockets

1 c thinly sliced minute or cube steak (if you are not squeamish Steakums give the most authentic texture… always check to be sure they are still gluten free)

1 1/2 c diced process american cheese (such as velveeta or Daiya brand non dairy cheese), diced to about 1/4 inch

1/2 c diced green pepper

Mix all ingredients together.

Chicken Barbeque Hot Pockets

2 c diced cooked chicken – for best results use boneless skinless chicken thighs that have been diced then sauteed/simmered in a bit of water.

1 c commercial mesquite barbeque sauce

Mix all ingredients together.

Pizza Hot Pockets

1 1/2 c diced or shredded mozzarella cheese

1 1/2 c diced pepperoni (you can dice whole pepperoni yourself or buy commercially prepared gf pepperoni bits)

1/4 c diced green pepper (optional)

1/4-1/2 c tomato paste

1 tsp pizza or Italian seasoning

Mix all ingredients together.