Homemade Hot Pockets

Tasty, grab-and-go Homemade Hot Pockets are the perfect, customizable option for weekday lunches.

Prep Time 2 hours
Cook Time 14 minutes
Total Time 2 hours 14 minutes
Servings 16 servings


  • 8 cups flour
  • 3 Tbsp. yeast
  • 3 tsp. salt
  • 6 Tbsp. Simply Sunflower Oil or olive oil
  • 3 cups warm water
  • Deli meats, cheeses, veggies and sauces of choice (see combination suggestions below)
  • 1 egg plus 2 Tbsp. water


  1. Add 4 cups flour, 1 1/2 T. yeast and 1 1/2 t. salt to a food processor and pulse to combine. Drizzle in 3 T Simply Sunflower Oil or olive oil while pulsing. With the food processor running, drizzle in 1 1/2 cups warm water until the dough forms a ball in the processor. Do not over mix or the dough could get tough.

  2. Repeat that process with the other half of the dough ingredients and add both batches to a large glass bowl and cover with plastic wrap. Allow the dough to rise in a warm place until it doubles in size.

  3. Prepare your deli meats, shredded cheese, shredded meats and/or sauted or steamed vegetables. Allow warm meats and veggies to cool before assembling the Hot Pockets.

  4. Once the dough has doubled in size, place it on a floured working surface and divide into 16 equal dough balls.

  5. Flouring the surface as needed, roll out each ball of dough.

  6. Add about 1/2 - 3/4 cup of fillings to half of the rolled out dough. Fold the other half over the filling. If there's plenty of room for more filling, add a little extra. Fold and pinch the edges to seal.

  7. Place each Hot Pocket on an ungreased baking sheet and brush with the egg wash (one egg wisked with 2 T water). Cut three slits in the top of each Hot Pocket to allow steam to escape while baking.

  8. Bake in a preheated 450°F oven for 12-14 minutes or until the crust is golden brown. Transfer to cooling racks.

  9. Once they are cool, wrap each hot pocket tightly in plastic wrap, add a label (masking tape works great) to identify the filling and store in a freezer bag labeled with the reheating instructions.

  10. REHEATING INSTRUCTIONS: Remove plastic wrap. Wrap in paper towel. Microwave frozen hot pocket for 1 1/2 minutes and let sit in the microwave for 1 minute. Microwave thawed hot pocket for 30-60 seconds or until warmed through.

Recipe Notes

PHILLY: Sliced deli roast beef, shredded pepper jack cheese and sauteed peppers and onions.
HAM & CHEESE: Sliced deli ham and shredded cheddar cheese.
TACO: Cooled taco meat, cheddar cheese, sauteed peppers and onions.
TURKEY & BROCCOLI: Sliced deli turkey, cheddar cheese and cooled steamed broccoli.
TURKEY & PEPPERS: Sliced deli turkey, cheddar cheese and sauteed peppers and onions.
CHICKEN CORDON BLEU: Shredded chicken, sliced deli ham and shredded swiss cheese.
PIZZA: One teaspoon pizza sauce spread across half of the dough, sliced deli ham, sliced pepperoni, shredded mozzarella cheese and sauteed peppers and onions.
TIP: Run your clothes dryer for a few minutes then place the bowl of dough in the warm dryer to help it rise.
TIP: If you're making more than one filling option, be sure to add the Hot Pockets with the same filling to the same baking sheet or make a note of the position of each filling when they're placed on the baking sheet. Keep the same placement when they're transferred to a cooling rack. This will help you know how to label them before placing them in the freezer.