Meatball Hot Pocket
Get ready for a taste sensation that combines flavorful juicy meatballs, gooey melted mozzarella cheese, and a delicious tomato sauce, wrapped in a buttery garlic crispy crust. Perfect for a quick lunch, a crowd-pleasing appetizer, or a cozy dinner, this recipe will have your taste buds dancing. Let’s roll up our sleeves and embark on a journey to create these irresistible, meatball hot pocket-sized deliciousness!
Servings 8
Ingredients
- 2 rolls puff pastry I used jus-rol
- 16 slices mozzarella cheese
Mini Meatballs
- 1/2 lb ground beef
- 1/2 lb Italian sausage
- 2 tbsp breadcrumbs
- 2 tbsp milk
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp oregano dried
- 1/2 tsp parsley dried
- 1/2 tsp onion powder
- 1/2 garlic minced
- Olive oil for cooking
Tomato Sauce (feel free to use your favorite jar of sauce)
- 14 oz can of crushed tomatoes
- 1 tsp oregano dried
- 1/2 tsp garlic minced
- 1/2 tsp sugar optional
- 1/2 tsp salt
- 1/2 tsp pepper
Garlic Butter
- 4 tbsp butter softened
- 1 tsp garlic minced
Garnish
- 1/4 cup parmesan cheese
- 2 tbsp parsley dried
Instructions
Garlic Butter
- In a bowl, add softened butter, garlic and mix until full incorporated. Set aside.
Meatballs
- In a bowl, add all the ingredients listed under “Mini Meatballs,” except for the olive oil. Mix thoroughly until full combined.
- Grab a teaspoon of the meat mixture and roll in between your hands until it forms a smooth ball. I used a teaspoon scooper that made the job even easier.
- Continue to do this until all the meat is gone. You should get 30-40 mini meatballs.
- Add the mini meatballs to a pan over medium heat with some olive oil and cook until golden brown.
- Once golden, add in your favorite tomato sauce or add in all ingredients listed under “tomato Sauce.” Cook until the meatballs are tender and the sauce has thickened and set aside to cool down. About 15 minutes.
- Roll out the puff pastry and cut into 3 inch wide strips. You should be able to get 8 strips from two rolls.
- On one end of the puff pastry, lay down a slice of mozzarella cheese, followed by the cooled mini meatballs and top with another slice of mozzarella cheese.
- Make sure to leave room around the edges.
- Fold over the empty side and using a fork, crimp the edges to seal completely.
- Transfer to a parchment lined baking sheet and make 3 cuts across the tops to allow air to pass through.
- Brush on garlic butter and top with a sprinkle of parmesan cheese and place in a preheated oven at 425F.
- Bake for 15-16 minutes until cooked through and golden brown.
- Once cooked and fresh out the oven, brush on the garlic butter, another sprinkle of parmesan cheese and dried parsley.
- Enjoy!
Video
Peaches and Cream Hot Pocket
Sweet and perfectly balanced hand pies filled with juices peaches, a smooth and luscious cream filling, wrapped in a flaky crispy crust. These peaches and cream hot pockets are guaranteed to hit that sweet spot.
Servings 5 servings
Ingredients
- 1 roll puff pastry I used jus-rol
- 2 tbsp butter melted
- 1/4 cup caramel melted
Peach Filling
- 1 15 Oz can of peaches in light syrup drain and reserve syrup
- 3 tbsp sugar
- 1 tsp cornstarch
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
Cream Cheese Filling
- 8 oz cream cheese softened
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
Peach Glaze
- 1/2 cup powdered sugar
- 1/2 tbsp peach syrup from can of peaches
- 1/2 tbsp milk
Instructions
Peach Filling
- In a pot over medium heat add the peaches, cornstarch, sugar, cinnamon and nutmeg.
- As the peaches start to release their juices break them into smaller pieces.
- Continuously stir until it form a jam like consistency.
- Remove from heat, set aside and allow to cool completely.
Cream Cheese Filling
- To a bowl at the softened cream cheese, powdered sugar and vanilla.
- Fold until ingredients are fulled combined and set aside.
Peach Glaze
- To a bowl mix together powdered sugar, syrup from the can of peaches and milk.
- Mix until smooth and thick. If too loose add more powdered sugar until it reaches a thick runny consistency and set aside.
Assemble
- Roll out the puff pastry and cut into 3 inch wide strips. You should be able to get 4-5 strips from one roll.
- Lay down a couple of tablespoons of the cream cheese filling and spread to an even layer on one end of the puff pastry.
- Top with the completely cooled peach filling.
- Make sure to leave room around the edges.
- Fold over the empty side and using a fork, crimp the edges to seal completely.
- Transfer to a parchment lined baking sheet and make 3 cuts across the tops to allow air to pass through.
- Brush on melted butter and top with a sprinkle of sugar and place in a preheated oven at 425F.
- Bake for 14-16 minutes until cooked through and golden brown.
- Once cooked and fresh out the oven, brush on melted butter.
- Drizzle on the peach glaze and melted caramel.
- Enjoy!
Video
Breakfast Hot Pocket
Savor your senses with the morning embrace of a warm, flaky breakfast hot pocket, where layers of golden pastry cradle a symphony of cheesy eggs, crispy bacon and a cheese pull that guarantees to awaken your taste buds to a day of deliciousness.
Servings 4 hot pockets
Equipment
- Air Fryer (optional)
Ingredients
- 1 roll puff pastry I used jus-rol
- 5 large eggs
- 5 strips bacon
- 1/2 cup mild cheddar cheese shredded
- 1/2 cup mozzarella cheese diced or shredded
- 1/4 tsp salt
- 1/4 tsp black pepper
- Olive oil for cooking
Garnish
- 2 tbsp butter melted
- 1/4 cup parmesan cheese
- 1 tbsp parsley dried
Instructions
- In a cold pan, add the bacon and turn the heat to medium high. Allow the bacon to cook on both sides until crispy.
- Once cooked, set aside. Let cool and chopped into bite sized pieces.
- Drain bacon fat and turn temperature down to low. Beat the eats until fully incorporated.
- Add olive oil and pour the beaten eggs into the pan and allow them to scramble moving them around gently.
- Once the eggs start to come together season with salt and pepper. Turn off the heat and continue to mix together. Then fold in cheddar cheese, the chopped bacon and mozzarella cheese.
- Roll out the puff pastry and cut into 3 inch wide strips. You should be able to get 4-5 strips from one roll.
- Lay down a decent amount of the egg mixture and top with shredded cheddar. Make sure to leave room around the edges.
- Fold over the empty side and using a fork, crimp the edges to seal completely.
- Transfer to a parchment lined baking sheet and make 3 cuts across the tops to allow air to pass through.
- Brush on melted butter and top with parmesan cheese and place in a preheated oven at 425F.
- Bake for 14-16 minutes until cooked through and golden brown.
- Brush on melted butter and sprinkle on some parmesan cheese and dried parsley.
- Enjoy!
Air Fryer Instructions
- Place in the air fryer tray or basket and air fry at 400F for 15-18 minutes until cooked through and golden brown.
- Brush on melted butter and sprinkle on some parmesan cheese and dried parsley.
- Enjoy!
Video
Cheesesteak Hot Pocket
A light and crispy crust stuffed with juicy, tender steak and enough cheese to stretch from here to the moon. This cheesesteak hot pocket is too good not to try. Truly amazing and simple to make.
Servings 4 pockets
Equipment
- 1 Air Fryer optional
Ingredients
- 1 roll puff pastry I used jus-rol
- 1/2 lb rib eye steak thinly sliced
- 1/2 cup onion minced
- 1/2 cup green pepper minced
- 1/2 cup parmesan cheese plus more to garnish
- 5 slices American cheese
- 5 slices mozzarella cheese
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- Olive oil for cooking
Garnish
- 2 tbsp butter melted
- 1/2 tsp parsley dried
Instructions
- In a pan over high heat, add olive oil and thinly sliced rib eye. Season with salt, black pepper and garlic powder.
- Cook until half way done and add in the minced onion, green pepper and season with a pinch of salt and pepper.
- Continue cooking until the steak is to your preferred doneness and the onions and green pepper are tender and slightly browned. Set aside and allow to cool.
- Roll out the puff pastry and cut into 3 inch wide strips. You should be able to get 4-5 strips from one roll.
- First lay down some American cheese, followed by the cooked steak, then a half slice of American and a half slice of mozzarella cheese. Make sure to leave room around the edges.
- Fold over the empty side and using a fork, crimp the edges to seal completely.
- Transfer to a parchment lined baking sheet and make 3 cuts across the tops to allow air to pass through.
- Brush on melted butter and top with parmesan cheese and place in a preheated oven at 425F.
- Bake for 14-16 minutes until cooked through and golden brown.
Air Fryer Instructions
- Place in the air fryer tray or basket and air fry at 400F for 15-18 minutes until cooked through and golden brown.
- Brush on melted butter and sprinkle on some parmesan cheese and dried parsley.
- Enjoy!
Video
Spinach Artichoke Dip Hot Pocket
If you like spinach artichoke dip, these spinach artichoke dip hot pockets are mind blowing! Creamy, flaky, cheesy and full of those classic flavors from the appetizer we all know and love.
Servings 4 servings
Equipment
- Air Fryer (optional)
Ingredients
- 1 roll puff pastry I used jus-rol
- 8 oz cream cheese softened
- 1 cup mozzarella cheese shredded
- 1/2 cup frozen spinach chopped
- 1/2 cup artichoke hearts I used canned del monte quartered artichoke hearts
- 1/2 cup parmesan cheese plus more to garnish
- 1 tsp garlic minced
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp pepper
Garnish
- 2 tbsp butter melted
- 1/2 tsp parsley dried
Instructions
- In a bowl mix together, softened cream cheese, 3/4 cup mozzarella cheese, chopped spinach, chopped artichoke hearts, parmesan cheese, garlic, onion powder, salt and pepper.
- Mix until throughly combined.
- Roll out the puff pastry and cut into 2-3 inch wide strips. You should be able to get 4-6 strips from one roll.
- Add the filling to half of the strips leave room around the edges. Top with remaining shredded mozzarella cheese. Fold over the empty side to cover the filling and using a fork, crimp the edges to seal completely.
- Transfer to a parchment lined baking sheet and cut slits across the tops to allow air to pass through.
- Brush on some melted butter and top with parmesan cheese and place in a preheated oven at 425F.
- Bake for 13-15 minutes until cooked through and golden brown.
Air Fryer Instructions
- Place in the air fryer tray or basket and air fry at 400F for 12-13 minutes until cooked through and golden brown.
- Once cooked, brush on more melted butter and sprinkle on some parmesan cheese and dried parsley.
- Enjoy!