PEPPERONI PIZZA HOT POCKETS

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Melty mozzarella and spicy pepperoni filling all wrapped up in a seasoned, crispy pocket. Pepperoni Pizza Hot Pockets will make you wonder why you’ve been eating frozen Hot Pockets all of these years, instead of these healthier pockets of deliciousness.

I grew up eating hot pockets and honestly, we are into anything “pizza” related in my house. But frozen mass produced Hot Pockets don’t have the best ingredients.

I wanted to make a healthier version of the nostalgic Pepperoni Pizza Hot Pocket, that still has the classic flavor and HOT AF molten lava center that we have all come to fear and love.

INGREDIENTS FOR PEPPERONI PIZZA HOT POCKETS

• 4 oz Fresh Mozzarella (cubed)
• ½ cup Stick Pepperoni (cubed)
• ½ cup Pizza Sauce
• 1 Pack of Refrigerated Pizza Dough
• 1 Egg
• Italian Seasoning
• Garlic Salt
• Pecorino or Parmesan Cheese

THE MOLTEN LAVA FILLING

The most challenging part of creating this recipe was getting the gooey, molten center that you would get in a frozen hot pocket. The key was using fresh mozzarella to achieve the gooiness that you just don’t get with shredded mozzarella. 

By using stick pepperoni rather than thin sliced pepperoni, we are keeping your mouth interested in not only the flavor but also adding extra texture. Trust me, it is worth it!

Here are the steps to creating the EASIEST molten lava filling for pepperoni pizza hot pockets:

1. Roughly chop your mozzarella into small cubes, about the size of a pencil eraser, and add to a bowl. They do not have to be perfect in shape, just small enough that they melt easily when we bake the hot pockets. (Image 1)
2. Roughly cube up the pepperoni into the same pencil eraser size as the mozzarella and add to the same bowl as the mozzarella. By cubing up the pepperoni, you will get pops of pepperoni in every bite of your pepperoni pizza hot pockets. (Image 2)
3. To the bowl that has the mozzarella and the pepperoni, add your pizza sauce. Mix everything up with a spoon, until the mozzarella and pepperoni look like they are coated in pizza sauce. (Image 3)
4. That’s it! You just created the filling for your pepperoni pizza hot pockets. How easy was that?!?

PACKING THE POCKETS

You just made the delicious molten lava filling, now it is time to put it all together and make your pepperoni pizza hot pockets.

1. Start by preheating your oven to 425° and line a baking sheet with parchment paper, if you haven’t already done this. 

***You can do this step before or after you make the filling***

2. Open your pizza dough and roll out until it is about ¼ inch thick

***Kitchen Hack: If you don’t own a rolling pin, use a mason jar, thick glass, or wine bottle. I’ve used all 3, just make sure that you wash the outside of the wine bottle first or wrap it in saran wrap***

3. Cut your pizza dough into equal 10-12 sized rectangles. We will use 2 rectangles, a bottom and a top, to make 5-6 pepperoni pizza hot pockets. (Image 4)

3. Add half of the pizza dough rectangles to the parchment paper lined baking sheet. These are going to be our bottom pieces of the pepperoni pizza hot pockets. (Image 5)
4. Add filling to one pizza dough rectangle, leaving about ¼ inch of dough along each side. Top with another pizza dough rectangle and pinch closed. Then fold the bottom edge over the top to seal. Repeat. (Image 6 )

***DO NOT add filling to all of the bottom pizza dough rectangles. Fill and seal one pepperoni pizza hot pocket at a time because the filling will start to run, making it more difficult to seal the dough.***

6. Once all pepperoni pizza hot pockets are filled, use a fork to seal the edges and make them pretty. (Image 7)
7. Using a knife, cut 3 small slits in the top of each pepperoni pizza hot pocket. This will help for the pepperoni pizza hot pockets to cook evenly and not puff up and explode in your oven.
8. Now it is time to top your pepperoni pizza hot pockets with an egg wash, so that they bake up crispy and golden brown. Crack one egg into a bowl or a mug and whisk with a fork until the white and yolk are combined. Brush the egg wash onto the top of each pepperoni pizza hot pocket.
9. Sprinkle the top of each pepperoni pizza hot pocket with Italian seasoning, garlic salt, and grated pecorino or parmesan cheese. Put as much or as little as you want. I always eyeball it. (Image 8)
10.  Bake 15-20 minutes, depending on your oven, mine took 17 minutes, so that the outside is browned and has a nice crust but isn’t doughy on the inside. (Image 9)
11.  Let your pepperoni pizza hot pockets cool for 2-5 minutes, so that you don’t burn your mouth on the molten lava center like you would in an original Hot Pocket!

FINDING FLAVOR COMMUNITY

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