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Homemade Hot Pockets are a perfect lunch or snack on the go. They are 66% cheaper than store-bought! Fill them with anything!

Homemade Hot Pockets

Homemade Hot Pockets are a perfect lunch or snack on the go. A classic snack of pizza-like dough wrapped around a warm and cheesy filling.
*Short on time? Use store-bought pizza dough instead of making your own. 
Servings: 6 Hot Pockets
Prep Time 35 minutes
Cook Time 15 minutes
Rise Time 1 day 9 hours


  • Measuring cups and spoons
  • Mixing bowl
  • Rubber spatula
  • Flat work surface
  • Rolling Pin


  • 1 cup warm water
  • 1 tablespoon granulated sugar
  • 1 tablespoon active dry yeast
  • 1 tablespoon olive oil
  • cups all-purpose flour plus more for dusting the surface
  • 1 teaspoon salt
  • ¾ cup pizza sauce
  • ½ cup pepperoni, quartered
  • 1 cup shredded mozzarella cheese 
  • 1 cup shredded cheddar cheese


  • Activate the yeast. Mix together the water, yeast, and sugar and set aside for 5 minutes. During this time, the yeast will activate. You will know it is ready when you see a frothy, almost bubbly film develop on the top of the mixture. 
  • Make the dough. Using a rubber spatula, stir the olive oil into the activated yeast mixture followed by 2 1/4 cups of flour and the salt. Keep stirring until the mixture forms into a sticky doughball. You can add more flour to help it come together if needed but sticky is good here.
  • Knead. Turn the dough out onto a floured work surface and knead until smooth. You can add up to ½ cup extra flour if needed until it's no longer sticky.
  • Rise. Grease a mixing bowl and add the dough to the bowl. Cover and let the dough rise until doubled in size. This only takes about 30 minutes unless your room is very cold. To speed up the process you can place the bowl in a warm location.
  • Prep. Preheat the oven to 450°F and line a baking sheet with parchment paper.
  • Form pockets. Take a handful of dough and place it on a lightly floured surface. Roll it out into a circle (it should be about the size of your hand). Repeat with the remaining dough. 
  • Fill the pockets. Spread pizza sauce over each circle and load with pepperoni, mozzarella, and cheddar cheese. Fold the dough over itself to make half moons and pinch the edges together. Be careful not to over-fill the hot pockets, otherwise, they won’t close. 
  • Bake. Arrange the pockets on the prepared baking sheet and bake for 10-15 minutes or until lightly brown on top.


Storage Instructions:
  • Refrigerator. Once the hot pockets have cooled to room temperature, seal them in an airtight container. You can store them in the fridge for up to 4 days.
  • Freezer. Pop the fully cooled hot pockets in the freezer for a couple of hours to firm up before loading them into a freezer bag. You can store them in the freezer for up to 3 months.
  • To reheat. Arrange the leftovers on a baking sheet lined with parchment paper. Bake at 350°F for 10-15 minutes or until warm. If reheating from frozen, give them 15-20 minutes. Alternatively, microwave leftover hot pockets in 30-second intervals until heated through.