Sausage and Pepper Hot Pockets

Serves:
6 large hot pockets
Prep Time:
Cook Time:
Inactive Time:
Total Time:
3.5
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Sausage and Pepper Hot Pockets: These delicious homemade hot pockets are stuffed to the max with sausage, peppers, and cheese. They freeze perfectly as well and make for quick meals whenever you need one! | macheesmo.com
Print Recipe

Helpful Equipment:

stand mixer

These delicious homemade hot pockets are stuffed to the max with sausage, peppers, and cheese. They freeze perfectly as well and make for quick meals whenever you need one!

Ingredients

Dough:

4 cups (22 ounces) bread flour
1 packet instant yeast (2 1/4 teaspoons)
2 teaspoons kosher salt
2 tablespoons olive oil
1 1/2 cups warm water

Filling:

1 pound Italian sausage
1/2 red pepper, sliced
1/2 yellow pepper, sliced
1/2 green pepper, sliced
1 small white onion, sliced
2 cloves garlic, minced
1/2 cup tomato sauce
Salt and pepper, to taste
12 oz. mozzarella cheese
Egg wash (1 egg whisked with 1 tablespoon water)

Directions

For dough:

Stir together flour, yeast, and salt in a mixing bowl. Stir in olive oil and then add water, mixing on medium speed with a dough hook. You can also mix the dough with a large spoon until it comes together and then knead it for about ten minutes until it’s smooth. If you’re using a dough hook, mix dough on medium for 8-10 minutes. If at any point the dough is very wet and sticky, add more flour by the tablespoon. If the dough is very dry and cracking, add more water by the tablespoon.

When dough is ready, add to a lightly oiled bowl, cover, and let rise for two hours.

For Filling:

  1. Add sausage (remove casing) to a large skillet over medium low heat. Cook until sausage is browned. Break it up as it cooks.
  2. Add sliced peppers, onions, and garlic to the skillet and continue to cook until veggies cook down, about 6-7 minutes. Stir regularly.
  3. Add tomato sauce to the skillet along with 1/4 cup water if it seems very dry. Season mixture with salt and pepper and remove from heat.

To Make Calzones:

  1. Divide dough into 6 even pieces. Working with one at a time, roll it out into about an 8-inch circle. Add some grated cheese to the center, followed by about 1/6 of the sausage filling, followed by a bit more cheese.
  2. Brush the edges of the dough with egg wash and fold it over. crimp the edges. Brush hot pocket with egg wash and slice a few steam vents in the top. Transfer to a baking sheet lined with parchment paper. Repeat with all hot pockets.
  3. Bake hot pockets at 375 degrees F. for 35 minutes until golden brown.

Freeze hot pockets by placing them on a baking sheet and freezing them. Once they are frozen, wrap tightly in plastic wrap and heavy duty foil. Keeps in the freezer for up to 3 months.

Reheat hot pockets in microwave or in oven (350 until center is warm).