Homemade Pizza Pocket

Earthbound Farm

We love frozen, microwave Hot Pockets and you should too! APRIL FOOLS'! 

We actually do love the concept of a hot pocket filled with deliciousness, but we’re makin’ ours from scratch. We’re teaming up with our buds at Earthbound Farm and Cabot Cheese to make you the hottest pocket on the block. Earthbound Farm offers this killer combo, their Broccoli and Cauli medley, and we’re stuffing it in a pocket with a bunch of ooey gooey Cabot Cheese. Come re-imagine the hot pocket with Chef Joel at this free Homemade event!

Ingredients for Pastry Dough:
  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup vegetable shortening
  • 1 egg
  • 1/4 cup cold water  
Ingredients for Filling:
  • 2½ ounces diced pancetta
  • 9 ounce package Earthbound Farm Organic Broccoli and Cauliflower, chopped finely
  • 1/4 teaspoon red pepper flakes
  • 1 clove garlic, minced
  • 2 tablespoons all purpose flour
  • 1 cup whole milk
  • 4 ounces shredded Cabot Seriously Sharp Cheddar
  • 1 egg, for egg wash
  • 2 ounce block  Cabot Seriously Sharp Cheddar, to grate 
  • coarse salt, to finish
Ingredients for Spicy Tomato Dipping Sauce:
  • 1 tablespoon extra virgin olive oil
  • 3 garlic cloves, smashed and roughly chopped
  • 1/2 teaspoon red pepper flakes
  • 14.5 ounce can crushed San Marzano tomatoes
  • salt, to taste
  1. To make the pastry dough, add the flour, salt, vegetable shortening, and an egg to a food processor. Pulse until the mixture resembles coarse sand.
  2. With the food processor running on low, slowly stream in the cold water just until the dough comes together. 
  3. Turn the dough out onto a sheet of plastic wrap and form into a circle. Wrap the dough and place in the refrigerator for 15 minutes, or until ready to use.
  4. Meanwhile make the filling by heating a large skillet over medium heat. Add in the diced pancetta and cook for 5 minutes, rendering out the fat.
  5. When the pancetta begins to crisp, add in the chopped cauliflower and broccoli, the red pepper flakes, and garlic.  Stir and cook for 3 minutes, until the vegetables have started to soften. 
  6. Sprinkle in 2 tablespoons of flour and stir to coat all the vegetables in the pan. Cook for a minute and then slowly pour in the milk.
  7. Allow the mixture in the pan to cook just until it starts to thicken, then remove from the heat. Stir in the cheese and set aside to cool.
  8. Preheat the oven to 450°F. Prepare a baking sheet with parchment paper.
  9. Remove the chilled dough from the refrigerator and place on a lightly floured surface. 
  10. Roll the dough out to a 1/8 inch thick rectangle about 12 inches in length and 20 inches wide. Cut into 8 equal rectangles, 6 x 5 inches in size. 
  11. Place about 2 tablespoons of filling onto one half of the dough rectangles, leaving a 1/2 inch border. Brush the edges with an egg wash and then form the pockets by stretching the long end of the dough in half over the filling. Seal the edges by crimping with a fork.
  12. Repeat with remaining dough and filling, then brush the tops with the egg wash and grate the block of Seriously Sharp Cheddar over the tops. Cut 3 small diagonal slits into the tops of each hot pocket.
  13. Place on the prepared baking sheet and into the oven to bake for 12-15 minutes, until golden brown.
  14. Meanwhile, make the spicy tomato dipping sauce by heating a tablespoon of olive oil in a small saucepan over medium heat.
  15. Add in the garlic and red pepper flakes and cook for 15 seconds, until fragrant. Stir in the crushed tomatoes and season with salt. Reduce heat to low and simmer for 5 minutes.
  16. Remove the tray from the oven and let cool for a few minutes. Serve with Spicy Tomato Dipping Sauce.


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