Hot Pockets

Hot Pockets | The Gluten-Free Homemaker

Before I embarked on the gluten-free diet, one of my husband’s favorite meals was something we called stuffed crescent rolls.  I used packaged crescent roll dough with two triangles together to make a rectangle.  I put filling on one side of the rectangle, folded it over and sealed it to make a “hot pocket.”  I thought they were good, but my husband absolutely loved them.  It was the only meal he ever mentioned missing.  At first he missed it a lot, but over time we kind of forgot about it.

Then, recently, I started using the pastry dough recipe I posted last week, and I had the idea to use it for that old favorite of his.  I knew it wouldn’t be exactly the same, but it has been so long neither of us would remember it exactly anyway (certainly the kids wouldn’t).

The dough recipe worked fabulously!  Unfortunately, I forgot to put salt in the recipe that time, and my husband likes his salt.  There was, of course, some salt in the filling, but that’s not quite the same.  He liked it though, and the kids loved it!  I’ll be making these again and trying different fillings.  This filling is the one I used years ago, but I’ve also made some with pizza sauce and pizza toppings.

I cut the dough into rectangles for this recipe because that’s the shape the old recipe used.  However, with the pizza pockets I used a circular shape which gives it a calzone look.  Either way works.  Using a bowl to cut circles gave the pockets a uniform look, whereas the rectangles ended up being different sizes.  With circles, you have extra pieces to keep picking up and reusing, so do whichever appeals to you.

Hot Pockets
Author: 
Recipe type: Main Dish
 
Ingredients
  • 1 recipe gluten-free workable pastry dough
  • 1 pound ground beef
  • 6 ounces tomato paste
  • ¼ cup water
  • 1 teaspoon sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ⅛ teaspoon pepper
  • cheddar cheese, shredded
Instructions
  1. Prepare the pastry dough according to directions.
  2. Brown and drain the ground beef.
  3. Add the tomato paste, water, sugar, oregano, salt, and pepper, and mix well.
  4. Roll the dough and cut into rectangles about 4 inches by 7 inches or circles about 7 – 7½ inches in diameter.
  5. Place filling on one half of the cut dough. Top with a little cheese.
  6. Fold the dough over and press the edges together. Place on a cookie sheet. Sprinkle with a little more cheese if desired.
  7. Bake at 350 degrees 15 – 20 minutes. Enjoy!

Gluten-Free Hot Pocket - Baked | The Gluten-Free HomemakerHot_Pocket_Collageunbaked_hot_pocket_collagehot pocket cut open

You will find more Simply Hot Recipes at The Crazy Kitchen.

 




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Comments

  1. These look fantastic! Very similar to empanadas, and an awesome use for pastry dough! I used a similar technique to make mini apple pies – the filling possibilities are endless!

  2. These look incredible. I'll have to try out the pastry dough recipe. Thanks for sharing this.

  3. gfe--gluten free easily says:

    Healthier hot pockets, too! They look wonderful, Linda. I used to make a similar homemade hot pocket with crescent rolls, chicken, and cream cheese. Hubby loved them, too. I will definitely give this a try soon. These are a great way to use leftovers, too. Let everyone choose their filling combinations. ;-)

    Shirley

  4. GF Gidget says:

    I bet those heated all the way through, unlike their Glutenous counterpart! I always used to hate that! The edges would be scalding and the center would mysteriously remain frozen. How is that possible?!

  5. freetofeast says:

    I'll have to check out the pastry dough recipe and see what I can do with it. I can't have gluten, but I also can't have any starches or grains, so I'd have to make the dough out of coconut flour. Do you think that would work?

    Thanks for sharing! These look delicious. :D

  6. freetofeast ~ Sorry, I have only used coconut flour a couple of times and always with other flours, so I couldn't say whether it will work. Give it a try and let me know how it goes.

  7. cooperkelly4 says:

    Hi Linda, I wanted to make a crescent type roll. I was thinking your pastry dough would work nicely. Any thoughts? Thanks! Kelly

  8. Chelsey says:

    When you posted your original pastry dough recipe I was totally thinking "PIZZA POCKETS!", and here they are. I bet your husband is a very happy man. I can't wait to try making these!

  9. Kelly ~ I would try searching for a gf crescent roll recipe. I've seen some that use cream cheese. I don't think this recipe would rise much or be light enough to pass as a crescent roll.

  10. OMG, pizza pockets! What a great idea! I'm putting that on my list to trial.

  11. Great idea! Years ago, I worked in Product Development for Chef America helping to create the "Lean Pockets" line of Hot Pockets.

    I love that you created a GF version! I'm looking forward to trying it

    Cindy
    wheatlessfoodie.blogspot.com

  12. Tasty Eats At Home says:

    I really need to get on this and make your pastry dough! These would be great – a wonderful treat and the kids would love them.

  13. I can't wait to surprise my son with this recipe!

  14. Tasty Eats At Home says:

    Linda, I've tried this recipe twice now and it's great! I did sub a bit of sorghum for the millet flour, but otherwise, it worked like a charm. I've make a dairy-free version once with olive oil – it was quite heavy, so next time I'll try palm shortening. For Father's Day, my dad and I are making 2 dozen assorted hot pockets – blog post to come!

  15. Alta, Thanks for the update. I'm glad to know it works with olive oil. I haven't tried a dairy free version yet. I would like to make a batch to freeze, but it's gotten too hot. Sounds like a fun Father's Day!

  16. Anonymous says:

    They look great! I am going to try this recipe out. I am a student chef and was asked by an instructor to find a way to literally make gluten free hot pockets! I am going to use an egg wash (1 egg yolk + 1 egg + pinch of salt) on top before baking to give them a nice shine.

  17. Anonymous says:

    Great recipe! I used the dough to make savory little meat tartlets. My wheat-intolerant friend enjoyed them very much, as did everybody else!

  18. Hi there – when I clicked the Workable pastry recipe link in your posted GF Hot Pockets recipe; I received an error message? If you could send me the recipe direct, that would be great. Thanks

  19. We are making these tonight. The dough was rock hard after taking it out of the refrigerator (maybe 2-3 hrs in there). My husband put it on a plate in the microwave for maybe 10-15 seconds. Then he was able to roll it out. It rolled out fine, but maybe he put too much filling in each? The dough broke apart some (we used 1/4 cup milk and 8 T butter) – not sure how well they will turn out. In the oven now. Don’t know that my husband will try this again. We are pretty new to GF, and have had success with breakfast items and pizza, but just not sure about this..

    • Surprisingly, they held up well after baking. And even though they didn’t seal well, and cracked on top, the filling did NOT seep out and make a mess. We were able to pick them up with our hands and eat them. All in all, my husband said he WOULD make them again, and my picky 13-yr old son said he liked them, as well as my 4 & 5 yr old girls. Success after all!

      • I’m glad it worked out after all! If you refrigerate the dough, you want to allow time to let it come to room temperature on it’s own. I recommend trying it without refrigeration the next time. It really is a good gluten-free dough to work with.

  20. Alexandra says:

    Has anyone tried freezing these “Hot Pockets” I would love to have a stash in the freezer for quick lunches!

  21. Shelley says:

    Hi Linda…these look very good…do you know if these are make able ahead of time and freezable? They really look like they would do well for lunches!

  22. Kaye Sorensen says:

    Love this hot pocket recipe for my Grandchildren ! My Daughterinlaw and Granddaughter have Celic. I do no eat gulen eigher as it rely helps my Inflation from Arthritis!

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