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They have weird food here. But every time I try one of these weird things they do in the country, I like it. Like ramps. I admit, I like ramps. They are pungent!!! But they were actually, shockingly, good. You can read about my ramps adventure here. And see more about cooking with ramps here. Then there were the Fried Bologna Sandwiches. You might as well have suggested I put ketchup on Oreos when I first heard about that, but I found out I liked it. And now….pepperoni rolls. Everywhere, they sell pepperoni rolls. So I had to try that, too. (Seriously, if you told me to jump off a cliff, I’d probably do it! I think I have to try stuff!) I found I liked pepperoni rolls, too, only…. There just wasn’t enough stuff. Enough pepperoni. Enough cheese. Enough sauce. Solution? Make my own!
This is a “hot pockets” style pepperoni roll. (For a true West Virginia-style pepperoni roll, see my traditional pepperoni roll recipe.)
Homemade hot pockets! There is nothing they can package up and sell at the grocery store that you can’t make better at home.
How to make Homemade Hot Pockets:
Start with the basic Hot, Crusty French Bread recipe, using the Italian bread variation, doubled for a dozen Homemade Hot Pockets.
6 cups all-purpose flour
1 package yeast
(rapid-rise recommended)
2 cups warm water
salt to taste
4 tablespoons olive oil
In a large bowl, combine water with yeast, salt, and oil. Let sit for five minutes. Stir in flour until the dough is stiff enough to knead. (Add flour a little at a time. Six cups flour is approximate; exact amount may vary.) Knead dough until smooth and elastic–a few minutes. Place dough in a greased bowl; cover. Let rise until doubled.
Now it’s time to turn this into pepperoni roll hot pockets–all you need is a package of sliced pepperoni, spaghetti sauce, and mozzarella cheese.
Divide dough into four parts and one portion at a time, roll into a 6-inch by 12-inch rectangle. To make three pepperoni roll Homemade Hot Pockets per portion, start with two teaspoons of sauce, spread in three parts across the rectangle of dough. Leave a space between where you will cut the rolls apart. Add pepperoni slices and mozzarella cheese.
Cut rolls apart with a knife, roll up, pinch ends and edges to seal. Once packed and rolled, place on a greased baking sheet and bake 15-20 minutes (till nicely browned) in a 375-degree oven. Let cool on a wire rack.
You can use anything for Homemade Hot Pockets. Ham and swiss! Bacon and cheddar! Roast beef and provolone! Add sauteed vegetables, or use vegetables alone for a veggie hot pocket. You can use a couple teaspoons of sour cream instead of spaghetti sauce for different flavors. The possibilities are endless for a perfect grab-and-go sandwich!
Store them in the fridge for a few days or in the freezer to grab whenever you need one. Reheat in the microwave for a minute.
They’re so good…..
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Tags: ham, pepperoni, sandwiches, yeast breads
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BW
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But doesn’t anyone have weight issues? Heart disease? Clogged arteries? Gall stones?
-Kim
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THANKS Suzanne!
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Iwant the next installment, I want the next installment!!!
52 Rules!
…phew….no really, the hot pockets look like a great lunch idea….*calming down* really
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You would probably like Rogers & Mazza’s Pepperoni Rolls, from Clarksburg WV. You can sometimes find them in gas stations around here — they’re in plastic packages with blue and white lettering on them. My school sells them for a fundraiser every fall and I buy a ton and freeze them. They’re soooooo good!
BTW Ramps are all the rage in NYC. One of my friends harvests them in the spring when she comes home to visit and then sells them to a restaurant up there for some crazy amount. Hilarious!
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But a question regarding this one: After the first rise, and the pockets are all made and put on the sheet- there does not have to be another rise for them? You just put them into the oven? I am wondering why not- maybe because they are much smaller than a loaf and they’ll rise during the baking?
Thanks!!! I hate processed foods, but my kids love hot pockets so this is going to be an awesome alternative. I will definately make them and freeze them so they are always available.
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