Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 packet (2 ¼ teaspoons) active dry yeast
- ¾ cup warm water (110°F or 45°C)
- 2 tablespoons olive oil
- ½ cup pizza sauce
- 1 cup shredded mozzarella cheese
- Your choice of toppings (pepperoni, bell peppers, onions, mushrooms, etc.)
Instructions
- Mix the dry ingredients (flour, salt, sugar, and yeast) in a bowl.
- Gradually add warm water while stirring continuously and then incorporate olive oil.
- Knead the dough on a floured surface for 5-7 minutes until smooth and then roll out into a large rectangle.
- Cut the rolled dough into rectangles, spread pizza sauce on half, add cheese and toppings, then fold and seal the edges.
- Preheat oven to 400°F (200°C) and bake the hot pockets for 15-20 minutes until golden brown.
Notes
- Allow leftovers to cool completely before storing them in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze on parchment paper and then transfer to a zip-top bag for up to 3 months.
- Serve with extra pizza sauce for dipping and fresh salads.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 hot pocket
- Calories: 300 Kcal
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 15mg