As it turns out, they are just the thing for adults, too. After seeing a similar recipe on Pinterest (follow me here!), and then realizing that I already had all the fixings on hand to try a homemade batch, I set to work recreating this nostalgic treat. And dare I say it, they turned out better than the real thing. Because when it comes to fresh vs. frozen, fresh (i.e. all-natural, preservative free) always wins. But don't let that stop you from making a big batch and freezing some to keep on hand for when ravenous hunger pangs strike!
I decided to use a classic empanada dough rather than pie crust or pizza dough, which gives the hot pockets that crisp, golden outer texture that I was looking to achieve. You can find a similar recipe here, which made enough dough for six hot pockets, but feel free to use any dough that suits your fancy.
Ingredients
chilled empanada dough, divided into six discs
1 cup basic pizza sauce, or store bought
1/2 cup pepperoni, diced
3/4 cup fresh mozzarella, diced
2 tbsp. fresh basil, chopped
2 tbsp. grated parmesan
1 egg, beaten with 1 tbsp. water
*special equipment- hand pie molds
Instructions
1. Preheat oven to 400 degrees and line a baking sheet with parchment paper. On a lightly floured surface, roll out one disc of dough and press to fit open hand pie mold.
2. Spoon 1-2 tablespoons of pizza sauce in center of dough, followed by approximately 1 tablespoon each of pepperoni, cheese and basil.Season with salt and pepper.
3. Carefully close pie mold shut, pressing down on edges to crimp and seal. Place on baking sheet, brush with egg wash and sprinkle with grated parmesan. Repeat process with remaining discs of dough.
4. Bake hot pockets until golden, about 20-25 minutes. Cool at least 5 minutes and serve with remaining pizza sauce for dipping.
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