Healthy Hot Pockets

29 Nov

Before we discuss hot pockets, I just want to let everyone know that my fingers are so stiff from the cold… I type so much slower due to the stiffness… the joy of living in the Northeast…

Moving on. Let’s talk hot pockets! So how did I start this random craze for them? Well, I visited a friend a while ago and he offered me a Hot Pocket. Like, a real Hot Pocket with all the fakeness and “ham” and liquidy yellow cheese hot pocket. It.was.delicious.

I wanted more. I wanted more hot pockets. But, I don’t want the fake stuff. I am into whole foods eating, so I really try not to indulge in artificial processed food… Let me clarify… I am a fat kid at heart. Like, a very fat kid. If I could eat bacon and carbonara for dinner every night, I would. At the same time, I am not trying to die young. So I do indulge when I can, but I am mindful when it comes to everyday food.

So long story short, I decided that I am going to make my own hot pocket/Stromboli/calzone, whatever you call them. They were so easy, not to mention they are guilt-free. They’re awesome!

I went with the broccoli, mushroom, onions, and mozzarella combination.. .just because I had those things on hand. The basic broccoli and cheddar are next though. I can’t wait to make those.

Ingredients:

1/2 head broccoli, chopped

3 tbs cooking oil

1/4 cup diced onions

1/2 cup mushroom, cubed

1 cup mozzarella, shredded

1 pound pizza dough (I used whole wheat but you may use plain)

salt & pepper

egg wash from one egg

Directions:

1. Bring a large pot of water to boil, throw in the broccoli and let it cook for about 5-7 minutes, until semi-soften.

2. In another pan with oil, cook onion until translucent, about 5 minutes. Put in the mushroom and saute for about 4 more minutes. Add in salt & pepper, toss in the cooked broccoli and stir.

3. On a floured surface, divide pizza dough into four balls. Roll out each ball to about 1/2 inch thick.

4. Scoop out the broccoli/mushroom mixture and layer on top of pizza dough, about 1/2 cup,  leave about 1.5 inches around the edge. Top the mixture with 1/4 cup of mozzarella cheese.

5. Seal the edges of the pizza dough on all sides. Turn the pockets over and brush with a thin brush of egg wash. (Feel free to sprinkle cheddar cheese on top of the pockets at this point if you wish).

6. Bake in the preheated 375 degree oven for about 18 to 20 minutes, until the top is golden.

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2 Responses to “Healthy Hot Pockets”

  1. lei November 29, 2012 at 8:32 pm #

    oooh these look really good.

    where did you get the whole wheat pizza dough from?

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Liv Hambrett

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