Homemade Hot Pockets® recipe
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Ingredients
- 2 (8 ounce) cans refrigerated crescent roll dough (such as Pillsbury®, divided 1 ½ teaspoons vegetable oil, or as needed 1 ½ heads broccoli, cut into small florets, or more as needed 1 (8 ounce) package sliced fresh mushrooms, or to taste 1 cup cooked ham chunks, or to taste 1 (8 ounce) package shredded sharp Cheddar cheese, divided
Nutrition Info
- 407.2 caloriescarbohydrate: 27 gcholesterol: 38.8 mgfat: 25.6 gfiber: 1.7 gprotein: 16.5 gsaturatedFat: 10.2 gservingSize: -sodium: 850.5 mgsugar: 5.6 gtransFat: : -unsaturatedFat: : -
Directions Homemade Hot Pockets®
Directions
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Place 2 crescent rolls on a baking sheet. Pinch triangular seams together to make a rectangle, flatten dough to make a larger base. Repeat with the remaining pairs of rolls in the can.
Heat oil in a saucepan over medium-high heat. Saute broccoli and mushrooms until tender, about 6 minutes. Transfer to a plate. Add ham to the pan, cook until liquid evaporates, 3 to 5 minutes. Spoon 1/4 of the ham onto each dough base. Divide broccoli-mushroom mixture among the dough, sprinkle 3/4 of the cheese over the pockets.
Open the second can of rolls. Stretch 2 rolls out to form a rectangle, place over each pocket, covering the filling. Pinch sides together to seal the pockets. Sprinkle the remaining cheese on top.
Bake in the preheated oven until golden brown, about 10 minutes. Let cool for about 5 minutes.