Roll the dough out into ⅛ inch thickness. On a floured surface, use your finger tips to press the dough flat. Reduce the heat to medium, and add the shredded cheese, cream cheese and water (to aid in melting) to the pot, and allow to melt, stirring occasionally for about 5 minutes until completely smooth (above, photo 5).Īdd sliced ham pieces (photo 6, above). Add the spices, and whisk until blended (photo 4), sautéing for a minute to lightly toast. Whisk this until smooth to create a roux, which will thicken the cheese sauce. In a medium sauce pan, on medium high heat, melt the butter and add the flour (photo 3). While the dough is resting/rising make the ham and cheese sauce filling. Cover, and allow to rest in a warm location for 1 hour (or in the fridge overnight). Then, transfer the ball of dough to a greased bowl and rotate it a few times to coat in the shortening or butter (photo 2). Continue to run the mixer for 5 minutes until dough begins to pull away from the edges as shown below (photo 1). Start by combining the dough ingredients in a stand mixer using the dough hook on the lowest speed. Using whole wheat makes it a healthy hot pocket alternative, but I do think the sweet, nutty flavor of the crust goes better with the rich cheese sauce and salty ham. Making the dough for the crustĪs I mentioned above, this recipe calls for a portion of whole wheat flour, but you can use all white in the same quantity, and follow the recipe the same. See recipe notes for using active dry yeast. Yeast- use instant or bread machine yeast as it doesn't require being activated. Use cheese on the block, and shred by hand don't use pre shredded cheese.įlour- all purpose, bread flour are both fine, and you can substitute a portion of whole wheat flour as well, if desired. Ham- Smoked ham from your deli sliced thin (you can even ask them to slice it for you!)Ĭheese- a blend of medium or sharp cheddar, or both, along with a small amount of American cheese makes for a creamy sauce like consistency. To heat, microwave on high for 1 ½ to 2 minutes, or bake at 350☏ (177☌) for 15-18 minutes. Just like the frozen boxed brand, these can be made ahead and stored in the freezer for months. The small amount of yeast used in the hot pocket dough is perfect: it's just enough to get the job done, resulting in a chewy thin crust that isn't overly puffy.Įither hot pocket dough recipe will yield a delicious crust, but I tend to prefer the wheat crust version. However, you can stick to the tender, flaky white flour crust if you prefer. The recipe for the crust is an adjustment to this Whole Wheat Pizza Crust recipe. You can make these warm pockets of portable joy with real ingredients, and for a fraction of the cost. This hot pockets recipe is so easy to make, there's no reason to buy the boxed version. Make your own ham and cheese hot pockets with a buttery white or healthy wheat-option crust, and all the gooey cheese fillin g with thin-sliced ham.
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