Homemade Hot Pockets


1. Mix the bread according to package instructions. If you are using your bread machine, set the machine for “dough” so that it will rise but not bake.
2. After the dough has risen, divide it into bun-sized pieces—eight pieces for a bread machine mix or sixteen for a double loaf mix is about right.
3. Roll each piece flat with a rolling pin. Place the meat, cheese, and condiments in the center of the bread pieces. Pull the dough around the filling, pinching the seams closed. The dough will tend to pull apart on the seams as it rises again so pinch the seams tightly together making sure that they are bound and sealed well. Place the buns seam side down on a greased baking sheet. Let the dough rise until puffy and doubled. It will take longer to rise than dough alone because of the cool filling in the dough.
4. Bake for eighteen minutes or until the bread is done. Serve hot. Refrigerate leftovers.

Quick Hot Pockets


2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 tablespoon sugar
1/2 teaspoons salt
1/4 pound (one stick) cold butter
2/3 cup buttermilk


Preheat the oven to 425 degrees. Oil a baking sheet.

1. Measure the flour by scooping some into a bowl and then spooning the flour into the measuring cup. (If you measure packed flour, you will have too much.)
2. Add the baking powder, baking soda, sugar, and salt and stir these ingredients into the flour. Slice the cold butter into the flour mixture. Use a pastry knife or two kitchen knives to cut the butter into the flour mixture. Work the butter into the flour mixture until you have a coarse, grainy mixture.
3. Make a well in the middle of the flour and pour the buttermilk into the flour mixture. Stir until just moistened and knead a few times to make a smooth dough.
4. Roll the dough to a thickness of 3/8-inch. Use a large drinking glass or small bowl to cut circles four inches in diameter. Spread mayonnaise or mustard on one and pile meats, cheeses, or other fillings in the center. Lay another circle over the top. Holding the two circles in your hand, pinch the edges tightly together clamshell fashion. Through the open side, stuff additional fillings into the pocket and then continue pinching the edges together. Place the pocket on the prepared sheet and press the pocket into a flat disc (about 3/4-inch thick) with the heel of your hand.
5. Bake for 12 to 14 minutes or until the pockets begin to brown. Remove the pockets from the baking sheet and place them on a wire rack. Serve hot.