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HOMEMADE HOT POCKETS




Source of Recipe


Modified from a recipe from The Prepared Pantry


Recipe Introduction


Years ago, we discovered that stuffed bread was a real treat. At first, we stuffed them with meat and cheese concoctions but later, we tried everything from chocolate chips (chocolate chips, sour cream, and sugar) to sun-dried tomatoes (sun-dried tomatoes, olives or onions, and basil). Homemade Hot Pockets are simple to make and simple in concept. You put the sandwich fixings into the bun before you bake it. Use whatever fillings you choose to use.
1. Choose your favorite white bread recipe and make the dough. 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 dough or sixteen for a double loaf dough 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.

These are great for picnics and box lunches. Because they have fillings that may spoil, protect them as you would any other meat or cheese sandwich.