Ingredients

The following ingredients have 15 Servings
  • 2 cups warm milk
  • 2 tablespoons instant dry yeast
  • 1/4 cup sugar
  • 2 teaspoons salt
  • 1/3 cup butter (softened)
  • 1 large egg
  • 5 - 5 1/2 cups all-purpose flour
  • 1 tablespoon marinara sauce
  • 2 tablespoons mozzarella cheese (shredded)
  • 3 pepperonis

Instruction

  • In a large bowl combine warm milk, yeast, and sugar.
  • Stir in salt, butter, egg, and flour. If using a stand mixer, mix at medium speed for about 5 minutes. If making by hand, knead the dough mixture until well combined and dough is smooth and pliable. Add more flour if it is too sticky to work with.
  • Spray a large mixing bowl with a nonstick cooking spray. Put the dough in the bowl and cover it with a clean dish towel. Let rise until double in size, 60-90 minutes.
  • Divide the dough into 4 equal pieces. Take one of the divided pieces and roll it out into a large rectangle, about 1/4 inches thick, and 7 inches wide. Cut into 3 pieces so that you have 3 rectangles that are 7-inches wide. Cut off any stray edges and re-roll later.
  • Place desired toppings onto one side, keeping the toppings as far from the edges as possible. Fold over in half. Use a fork to crimp the edges to seal them shut. Repeat with remaining dough.
  • Place finished hot pockets onto a baking sheet lightly coated with parchment paper or a silicone baking mat.
  • Bake hot pockets in a 375 degree oven for about 15 minutes, or until the tops are lightly browned.