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Craving the perfect combination of crispy crust and warm, gooey filling? These homemade Hot Pockets bring all the comforting goodness of the classic snack, but with a fresh, made from scratch twist. Stuffed with your favorite savory fillings, each bite is a perfect blend of flaky, golden crust and satisfying, flavorful filling. Whether you’re enjoying them for a quick lunch, snack, or on-the-go meal, these homemade Hot Pockets deliver the convenience and flavor you love, with none of the artificial preservatives. Simple, tasty, and customizable, these Hot Pockets are a fun and satisfying way to enjoy a homemade version of the beloved classic. This recipe includes my homemade pie crust, but you can easily swap that out for a store-bought refrigerated version.
To prepare the pie crust, Slice the butter into small squares. As an optional tip, I like to use my food processor and the shredding function to make it easier.
Add the flour and salt to the butter and combine.
Slowly add the vegetable oil and then the cold water and mix until the dough is just combined. Then, form the dough into a ball and wrap in plastic wrap. Place the dough into the fridge for one hour to allow it to chill.
Dive the dough into two equal pieces. Roll each piece of dough out into a rectangle. Wrap the pieces in plastic wrap again and place into the fridge for another 30 minutes to an hour.
Preheat the oven to 425 degrees. Remove the dough from the refrigerator and carefully place the pieces on top of each other. Cut the dough in to equal sized rectangles, approximately 5-6 inches in length. You should now have matching top and bottom pieces to create the hot pockets.
To the bottom piece, add your desired toppings starting with the sauce, then cheese and any other toppings you might want.
Place the top piece of dough on the bottom piece and use a fork to crimp the edges shut. Brush the hot pockets with egg whites and sprinkle with Italian seasoning and parmesan cheese.
Bake the hot pockets at 425 degrees for 10-12 minutes. Serve the homemade hot pockets with marinara sauce and ranch for dipping.
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-Ashton
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Copycat Hot Pocket Recipe
Ingredients
For the Crust:
- 2 1/2 Cups All-Purpose Flour
- 1 tsp Salt
- 1/2 Cup Butter
- 3/4 Cup Cold Water
- 4 TBSP Vegetable Oil
- 1 Egg White
For the Filling:
- 1 Cup Marinara Sauce
- 1 Cup Cheese
- 1 Cup Pepperoni
For the Topping:
- Italian Seasoning
- Parmesan Cheese
Instructions
To Prepare the Crust:
- Slice the butter into small squares. Optional tip: I like to use my food processor and the shredding function to make it easier.
- Add the flour and salt to the butter and combine.
- Slowly add the vegetable oil and then the cold water and mix until the dough is just combined.
- Form the dough into a ball and wrap in plastic wrap. Place the dough into the fridge for one hour to allow it to chill.
- Dive the dough into two equal pieces.
- Roll each piece of dough out into a rectangle. Wrap the pieces in plastic wrap again and place into the fridge for another 30 minutes to an hour.
To Prepare the Hot Pockets:
- Preheat the oven to 425 degrees.
- Remove the dough from the refrigerator and carefully place the pieces on top of each other.
- Cut the dough in to equal sized rectangles, approximately 5-6 inches in length. You should now have matching top and bottom pieces to create the hot pockets.
- To the bottom piece, add your desired toppings starting with the sauce, then cheese and any other toppings you might want.
- Place the top piece of dough on the bottom piece and use a fork to crimp the edges shut.
- Brush the hot pockets with egg whites and sprinkle with Italian seasoning and parmesan cheese.
- Bake the hot pockets at 425 degrees for 10-12 minutes.
- Serve with marinara sauce and ranch for dipping.
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Hi! I’m Ashton, a food blogger and meal-planning enthusiast helping busy families make dinnertime easier. I share family-friendly recipes, themed movie nights, and monthly meal planners designed to save time, reduce stress, and bring simple joy back to the kitchen. Thanks for being here!