The fiancé, also known as LC, was born and raised in a South American country where savory foods for breakfast was the norm. He's adapted to granola bars and cereal here in the US, but I know he'd prefer a ham and cheese sandwich for breakfast most any day. Since we were preparing for a loooong road trip from NJ to MN (just like the name of the blog! what a coincidence), I figured some homemade ham and cheese hot pockets would be the perfect on-the-go breakfast.
I've made these "hot pockets" for him several times this year, with lots of different fillings: sausage, spinach, mushrooms, bacon...this really isn't a recipe so much as a technique. Be creative and enjoy! :)
Each hot pocket uses a lump of dough just a little smaller than a tennis ball. I usually just stretch and pull them by hand rather than rolling them out...this isn't a beauty contest.
Pile on the toppings: shredded cheddar cheese and deli ham, cut into bite-sized pieces.
Fold and tuck until all the toppings are encased by dough.
The tray ready to go into the oven! I cut some vents into the top of each hot pocket. When I've made a couple of different types of fillings in the same batch, I cut different types of vents for each type of filling -- X for vegetarian, horizontal vents for bacon, vertical vents for sausage, something like that. Or the filling can just be a surprise!
Of course, I failed to get a picture of the finished product -- next time!
Homemade hot pockets
Bread dough (1/4 of my favorite bread dough recipe made 5 hot pockets)
Fillings (cheese, spinach, mushrooms, bacon, chicken, sausage, ham...the sky is the limit! All meat fillings should be fully cooked, and all fillings should be cut/shredded into small pieces).
Pinch off a ball of dough, a little smaller than a tennis ball. Stretch and shape it into a rectangle. Place fillings on one half of the rectangle., and then fold the other half of the dough over the top. Pinch the ends together to create a tight seam.
Repeat until dough is all used up.
Cut slits in the top of each hot pocket for a vent.
Allow hot pockets to rest for about 30 minutes. Preheat oven to 425 degrees. Bake at 425 for 25 minutes, or until golden brown on top.