Pepperoni Hot Pockets

Homemade Pepperoni Hot Pockets are so much better than store-bought. Just a few simple ingredients are needed for the best pepperoni pizza pockets baked in the oven. There are no preservatives or mystery ingredients.

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What Makes Pepperoni Hot Pockets the Perfect Snack

If you are of a certain age, Hot Pockets were a big part of your afterschool snacking ritual. Pizza Hot Pockets were one of the few meals that most parents felt utterly safe having their children prepare — after all, this was before we knew about the dangers of preservatives!

And although these microwavable meals tasted pretty great when we were younger, they just aren’t that appealing to adults. But you can try these upgraded homemade Hot Pockets that are so much better than the ones you remember.

Make a batch to relive your childhood, or share these kid-friendly snacks with your own children!

Why This Is the Recipe You Must Try for Homemade Pepperoni Hot Pockets

With only a few ingredients, these Hot Pockets pepperoni snacks are so easy to make that you’ll never want to return to the ones in the shiny sleeves. Keep extras in the freezer, and a fast, filling meal is always at hand.

What’s in a Pepperoni Hot Pocket

To make Pepperoni Hot Pockets, you’ll need these ingredients:

Pizza dough
Pepperoni
Low-fat shredded mozzarella cheese
Pizza sauce
Egg white

Ingredient Notes

You can use premade refrigerated pizza dough or make your own.

Low-fat and low-moisture mozzarella is preferable in this recipe because it won’t melt as much, and the dough won’t get too soggy.

You can use pasta sauce if you don’t have any pizza sauce.

How to Make Homemade Pepperoni Pizza Hot Pockets

To fill the Hot Pockets:

Spread some flour on your work surface to keep the dough from sticking.
Form the dough into a loose ball and press it into a thick disk. Use a bench scraper or knife to cut the dough into eight equal pieces.
Roll the dough into long rectangles about 1/8-inch thick.

Place a tablespoon of pizza sauce on the lower half of the long end of the rectangle. Keep the sauce light or risk having it leak out.
Sprinkle about a tablespoon of shredded mozzarella on top of the sauce.
Add a few slices of pepperoni.

Brush a little water on the edge of the dough around the filling.
Fold the top of the dough rectangle down over the fillings and use your fingers to push out any extra air and seal.

To bake the Hot Pockets:

Preheat the oven to 400°F.
Whisk together the egg white with some water in a small bowl to make an egg wash.
Brush the egg wash on the top and sides to give the Hot Pockets a lovely color.
Poke the top of the Hot Pockets with a fork several times or cut two small slits with a knife to let out the steam and prevent them from puffing up when cooking.

Grease two baking trays.
Put four Hot Pockets on each tray, leaving plenty of room between them and the sides.
Bake the Hot Pockets until golden brown, about 20 to 25 minutes.
Let them cool on a wire rack for at least five minutes before serving.

Recipe Variations

You can stuff your homemade Hot Pockets with just about anything. You can try these fillings if you need a few ideas:

Pizza Hot Pocket. Replace the pepperoni slices with your favorite precooked pizza toppings such as olives, onions, or mushrooms.
Chicken and Cheese Hot Pocket. Fill the pockets with shredded cooked chicken and your favorite kind of cheese.
Ham and Cheese Hot Pocket. Deli ham and gruyere cheese is a classic combination.
Spinach and Feta Hot Pocket. To make a Greek-inspired vegetarian filling for Hot Pocket, start by sauteing spinach in olive oil. Drain well. Add the hot spinach to a bowl and season lightly with salt. Stir in fresh feta cheese and add a squeeze of lemon.

What To Serve With Ham and Cheese Hot Pockets

Hot Pockets are great on their own, but why not add a simple salad, a simple soup, or potato chips to make it a meal?

How To Make Homemade Hot Pockets Ahead of Time

You can easily freeze these Hot Pockets to cook later. Prepare the first half of the recipe and place them in a single layer on a baking tray.

Put the Hot Pockets in the freezer for about 6 hours until they are frozen solid. Wrap each separately in plastic wrap and store in a freezer bag for up to three months.

To cook, thaw in the fridge and follow part two of the recipe above.

How To Store Cooked Hot Pockets

Let cooked Hot Pockets cool to room temperature. Cover cooled Hot Pockets in plastic wrap and put them in the fridge for up to three days.

Alternatively, you can freeze them on a baking pan, wrap them individually in plastic, and then keep them in an airtight container for up to three months in the freezer.

How to Reheat Homemade Pepperoni Hot Pockets

To reheat cooked Hot Pockets in the oven:

Thaw in the fridge and wrap in aluminum foil.
Heat in a 375-degree oven until hot, about 10 to 15 minutes.

To reheat cooked Hot Pockets in the microwave:

Wrap the Hot Pocket in a damp paper towel.
Heat a thawed Hot Pockets for about 3 minutes or until hot.
Heat one of the frozen Hot Pockets on high for 3 minutes. Carefully turn it over and heat for another 2 minutes.

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Pepperoni Hot Pockets

Homemade pepperoni pizza hot pockets are great for lunch or dinner.

Course Main CourseCuisine AmericanKeyword Pepperoni Hot Pockets

Prep Time 20 minutesCook Time 20 minutesTotal Time 40 minutes

Servings 8
Calories 367kcal
Author Stephanie Manley

Ingredients

1 pound refrigerated pizza dough or homemade pizza dough
½ pound mini pepperoni or regular-sized pepperoni
½ pound low-fat shredded mozzarella cheese
1 jar pizza or pasta sauce
1 egg
1 tablespoon water

Instructions

Preheat the oven to 400°F.
Lightly flour a surface to roll out your dough.
Divide the dough into 8 equal portions.
Roll dough into a rectangle.
Place a generous tablespoon of pasta sauce on one side of each portion of dough.
Add 1 tablespoon of low-fat mozzarella cheese on top of the pasta sauce.
Add several slices of pepperoni on top of the cheese.
Fold the dough over to cover the cheese.
Press the edges to seal up the hot pocket the best that you can.
Make the egg wash by combining the egg and water in a small bowl. Whisk the egg and water together well.
Brush the egg wash on top of the hot pockets.
Make two slits on the top of the hot pocket.
Spray non-stick spray on two baking sheets.
Place 4 hot pockets on each baking sheet.
Bake for 20 to 25 minutes or until the tops are golden brown.
Remove baking sheets from the oven, and let the hot pockets set up for 5 minutes on the baking sheet before serving.