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 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!
Now this is a pepperoni roll.
And then I figured out that you could make all sorts of stuff this way and that they were pretty much like Hot Pockets. And 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 rolls–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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Deliciously simple and simply delicious, Grandmother Bread is a near-daily staple in our farmhouse. This is a heritage recipe, tested by time and the hands of mothers and grandmothers for over a hundred years. This secret family recipe is different from many standard white bread recipes in that it contains no milk or oil, and its very simplicity produces a bread of light but sturdy texture that yields loaves for perfectly sliced sandwich bread (the best sandwich bread you’ll ever taste! also makes excellent french toast!), plus the same dough can be used to create dinner rolls, cinnamon-swirl loaves, sweet rolls, crispies, and apple-streudel ladder loaf.
Read all about the family history behind this bread recipe here.
Never baked homemade bread before? Learn how to make bread here.
How to make Grandmother Bread:
2 1/2 cups very warm water (sometimes I use 3 cups to make larger loaves!)
1 package yeast
1/2 teaspoon salt
1/3 cup sugar
5 1/2 cups all-purpose flour
In a large bowl, combine water, yeast, sugar, and salt. Let sit five minutes. Stir in first three cups of flour with a heavy spoon. Add the next cup of flour a little at a time as needed, stirring until dough becomes too stiff to continue stirring easily. Add a little more flour and begin kneading. The 5 1/2 cups flour is approximate–your mileage may vary! Continue adding flour and kneading until the dough is smooth and elastic. Let dough rise in a greased, covered bowl until doubled. (Usually, about an hour.) Uncover bowl; sprinkle in a little more flour and knead briefly before dividing in half. With floured hands, shape dough into loaves and place in two greased loaf pans. Tear off two pieces of plastic wrap and grease with oil spray (to prevent it from sticking to the loaves as they rise) and cover loaf pans. Let rise till loaves are tall and beautiful! (About an hour, depending on the temperature in your kitchen.)
Bake for 25 minutes in a preheated 350-degree oven. Makes two loaves. Recipe can be cut in half or doubled.
Also try Whole Grain Grandmother Bread and find out How to Make Homemade Dough Enhancer for 100% whole wheat bread!
Dinner rolls:
After the first rise, divide dough into balls and place in a large casserole dish or on a baking sheet. Let rise. Bake at 350-degrees for 15 minutes.
To make brown-and-serve rolls: Bake rolls for 8 minutes. Do not brown. Remove from oven and cool. Store in freezer-safe wrappings or containers. To serve–defrost for 15 minutes then bake at 350-degrees about 10 minutes or till browned.
Cinnamon-Swirl Bread:
After the first rise, divide dough in half. Roll each half out on a floured surface into an approx. 12-inch by 7-inch rectangle. Brush lightly with approx. 1/3 cup melted butter. Combine 1/2 cup sugar and 2 teaspoons cinnamon. (Want more cinnamony sweetness? Double the sugar-cinnamon!) Sprinkle half of the sugar-cinnamon mixture over each half. Roll up. Place seam-side down in loaf pans. Let rise and bake at 350-degrees for 25 minutes. If desired, immediately after removing baked bread from oven, drizzle tops with powdered sugar icing.
To make powdered sugar icing: Mix 1 cup powdered sugar, 1/2 teaspoon vanilla, and 1 tablespoon of milk at a time until the mixture is of drizzling consistency. (If you like a lot of icing, double recipe.)
See full Cinnamon-Swirl Bread post.
Sweet Rolls:
After the first rise, divide dough in half. Roll each half out on a floured surface into an approx. 12-inch by 7-inch rectangle. Brush lightly with approx. 1/3 cup melted butter.
For Cinnamon Rolls: Combine 1/2 cup sugar and 2 teaspoons cinnamon. Sprinkle half of the sugar-cinnamon mixture over each half. (Add raisins if desired.) Roll up from one of the long sides and seal seams. Slice dough into 12 pieces. Repeat with second half. Place rolls on large greased baking sheet or two greased round cake pans. Let rise till doubled. Bake in 350-degree oven for 20-25 minutes. Invert on serving dish. Drizzle with powdered sugar icing as described above.
For Caramel-Pecan Rolls: Combine 1/2 cup sugar and 2 teaspoons cinnamon. Sprinkle half of the sugar-cinnamon mixture over each half. Roll up from one of the long sides and seal seams. Slice dough into 12 pieces. Repeat with second half. Mix 1 cup of brown sugar, 1/2 cup butter, and 2 tablespoons light corn syrup in a small pot. Cook and stir till combined and melted together. Pour into large greased casserole dish or divide between two greased round cake pans. Sprinkle the pan(s) with 1 cup chopped pecans. Place rolls in pan(s). Let rise till doubled. Bake in 350-degree oven for 20-25 minutes. Invert on serving dish.
Cinnamon Crispies:
After the first rise, roll out each half of the dough on a floured surface into a 12-inch square. Brush on 1/4 cup melted butter. Combine 1/2 cup sugar, 1/2 cup brown sugar, and 1/2 teaspoon cinnamon. Spread over buttered dough. Roll up each half, seal seams, and cut into 12 pieces. Place on greased baking sheets a few inches apart. Use the bottom of a glass to flatten pieces. Let rise for 30 minutes then cover the rolls with waxed paper and use a rolling pin to flatten the rolls again. Brush rolls with more melted butter. Sprinkle with more cinnamon and sugar. Bake at 400-degrees for 8-10 minutes. Serve sprinkled with powdered sugar. See full Crispies post.
Apple-Streudel Ladder Loaf:
After the first rise, divide dough in half, and roll each half into an 8-inch square on a floured surface. Brush a few tablespoons of melted butter on each square. Combine 1/4 cup brown sugar, 1 tablespoon all-purpose flour, 1 teaspoon cinnamon, and 2 cups chopped, peeled apples for filling. Spread half of the filling down the middle of each square of dough. At the sides of the filling, cut the dough at 1-inch intervals. Fold dough strips over the filling to wrap. Carefully move filled loaves to greased baking sheets. Brush tops with more melted butter; sprinkle with sugar. Let rise till doubled. Bake at 350-degrees for 30 minutes. (Try peaches in this recipe or add nuts–it’s all good!) Serve warm slices with ice cream. See full Apple-Streudel Ladder Loaf post.
Have breakfast with Grandmother Bread! Egg Grandwiches, Stuffed French Toast, Cheesy Poached Eggs (and more!).
More recipes with Grandmother Bread:
Shrimp Toast
Garlic-Herb Croutons
Fried Bologna Sandwiches
Raisin Bread
Go Savory: Whole Wheat Herb Loaf, Garlic-Cheese Rolls, and More
Enjoy!
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Posted by Suzanne McMinn |
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