Hot Pockets

 Hot Pockets – H Carter, adapted by J & M Kesler

 For the rolls:

2 Tbsp yeast    ½  cup warm water         1 cup milk

⅓ cup sugar     ⅓ cup shortening           2 eggs

1 tsp salt          4-5 cups flour

Dissolve yeast in warm water.  Scald milk in pan.  Add sugar, eggs, salt, and shortening to pan once milk is scalded.  Cool to lukewarm.  In large bowl, combine yeast mixture, milk mixture, and flour.  Mix with wooden spoon until dough is formed.  Let rise 30 minutes.  Dough will be soft.  Roll dough out and cut into triangles.  They should be approximately 3-4 inches long on the short sides and 5 inches on the long side.  Place 1-2 Tbsp of filling in the center and roll up.  You roll it up by folding two points toward the center, tucking the bottom up, and rolling it toward the third point (like a crescent roll).  Try to seal all edges as best you can.  Place rolls on greased baking sheet.  Let rise on pan while finishing remaining rolls and waiting for oven to preheat.  Bake at 375 F for 15-20 minutes.  Can also roll in melted butter and bread crumbs before baking.

Fillings:  mix all listed ingredients together for each variation and then stuff into roll dough before baking.

1 – Chicken Roll-ups

2-3 cups cooked, shredded chicken    

4-8 oz cream cheese                    1 Tbsp dried onion

1 can mushrooms, drained   pepper to taste   

shredded cheese, optional

 2 – Turkey Empanada Filling

2-3 cups shredded turkey     

4-8 oz cream cheese                  

½ cup shredded Mozzarella

onion to taste                  salt & pepper to taste            

¼ - ½ tsp cumin ¼ - ½ tsp chili powder  

sm. can diced green chiles, drained     

 3 – Hot Dogs / Brats

cut in half or thirds so they fit into rolls

 4 – Pizza

pepperoni (2-3 slices/roll)   

sliced mozzarella (one small slice/roll)

1 tsp pizza or spaghetti sauce per roll (this is optional because the pepperoni gives off oil while it cooks)

 5 – Ham and Cheese

slice ham into small thin pieces to fit into roll.  Use one slice cheese per roll as well.  Use baked ham as deli ham is too watery.