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Dough

2 1/4 tsp. Yeast

1 tsp. Sugar

1 cup Warm Water

1 tsp. Salt

2 tbsp. Olive Oil

2 1/2 cups Flour

Mix Yeast, Sugar, and Water together in a large bowl. Let stand 10 minutes. Add remaining ingredients and knead for 5 minutes. Cover and let rest for 1 hour. Divide into 4 or 6 little balls, and roll each ball into an 8 inch circle.

Filling

1/2 of a medium Onion, diced

2 tbsp. Butter

2 tbsp. Flour

1 cup Milk

1 cup Cheddar Cheese

1 tsp. Salt

1/2 tsp Pepper

Saute Onion in Butter until translucent. Add Flour and cook about two minutes, making a roux. Gradually add Milk, Salt, and Pepper. Stir until thickened. Remove from heat and add Cheese.

To make 1 hot pocket, take about 1/2-3/4 cup of your

filling (if it's liquid; otherwise, as much as you want) and spread it on one half of your dough circle. Fold the other half over the top, pinch the seams together, and there you have it! Make sure you pinch the seams really well - you don't want your filling to leak out. Transfer to a greased cookie sheet and repeat as necessary. I like to brush mine with egg wash to keep the crust nice and crisp. Just beat 1 egg with a tablespoon of water, and brush over the top of the hot pocket.

Bake at 400 degrees for 45 minutes, or until brown on top and firm on the bottom. If your filling is very liquid-y, it might take a little longer.

To freeze, allow to cool on the counter top for an hour, then freeze on cookie sheets. After they are frozen solid, individually wrap in tin foil, label, date and return to freezer. VOILA! Home-made hot pockets. Enjoy!

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Hot Pockets was created in 1983.


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