I know I’ve blogged about Hot Pockets before but this time I have more pictures and the recipe I also use the dough for making pizza.
I buy my yeast in a 2-pound bag from King Arthur Flour because I use so much of it over the course of a year. I use the Lightlife Smart Deli Soy Pepperoni for the filling, along with Muir Glen Pizza Sauce (canned), and Tofutti Mozzarella Soy Cheeze. Another good brand of soy cheeze is Vegan Gourmet but they often sell out of it at Whole Foods.
Vegan Hot Pockets (Pizza Dough Recipe)
1 tablespoon yeast
1 tablespoon sugar
1 cup warm water
2 tablespoons vegetable oil
1 teaspoon sea salt
2-3/4 to 3-1/4 cups unbleached all-purpose flour
Plus fillings of your choice – I use pizza sauce, soy pepperoni, and soy cheeze
Dissolve yeast in warm water. Add sugar. Let it sit for a few minutes until foamy.
Next, stir in oil, sea salt, and flour. Knead the dough for 5 minutes.
Let the dough rest for 15 minutes.
Divide dough into 6 equal pieces. Roll and pat each piece into a circle about 6-inches across.
Top half of each circle with filling of choice, keeping back from edges so the dough will seal well. Fold the other half of the circle over the filling and pinch the sides together. Seal with a fork. Poke a couple of steam vents with a fork.
Bake for 15 minutes in an oven preheated to 375F.
Pizza dough before kneading. I usually need on either a Roul’Pat (silicone mat) or a large cutting board (pictured):
Pizza dough after kneading for five minutes:
Pizza dough after rising for 15 minutes:
Cut into 6 somewhat equal pieces:
Pizza dough rolled out, sauce, soy pepperoni, and Tofutti Cheeze added. I use one or two slices of cheeze. I’m not worried about making my hot pockets into a perfect 6″ circle. This is more oblong. I also put my filling over all of it leaving an edge around it instead of over half:
Ready to go into the oven:
After baking for 15 minutes:
The picture above was Rob’s hot pocket. Here’s a picture of the inside of the one I had: