Delicious Homemade Hot Pockets With Pie Crust

Delicious Homemade Hot Pockets With Pie Crust

If you are looking for an easy, versatile new recipe, this is it. These delicious homemade hot pockets with pie crust are perfect for enjoying dinner.

Hot Pockets are one of the most popular frozen meals as they are easy to make, tasty, and convenient. However, you can also easily make your very own at home with this yummy recipe.

The great thing about these hot pockets is that they are easy to make but will taste just as delicious as the store-bought variety. You don’t need any prior baking experience in order to make this tasty meal. You can easily make it with your own favorite fillings or even vary the filling by each individual pocket.

What You Need To Make Pie Crust Pockets

pepperoni pocket

Ingredients

To make this delicious pie crust calzone recipe by Betty Crocker, you will need:

  • 1 tablespoon vegetable oil
  • 1/2 pound Italian sausage
  • 1/4 cup green bell pepper, diced
  • 1/4 cup onion, diced
  • 2 cloves garlic, finely chopped
  • 1/4 cup white mushrooms, diced
  • 1/8 teaspoon crushed red pepper flakes
  • 1/4 cup pizza sauce
  • 1 box (14.1 oz) refrigerated pie crusts (2 Count), softened according to directions on the box
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon butter, melted
  • 1 teaspoon Italian seasoning

Or to make your own pie crust (optional), you will need:

  • 12 tablespoons (1 1/2 sticks) unsalted butter, very cold
  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 1/3 cup very cold vegetable shortening
  • 6 to 8 tablespoons ice water

Equipment

  • 10-inch nonstick skillet
  • Small mixing bowl
  • Pizza cutter
  • Ungreased cookie sheet
  • Food-grade brush

For the optional homemade pie crust:

  • Food processor
  • Rolling Pin
  • Floured work surface
  •  Plastic wrap

Step By Step Instructions: Homemade Pie Crust

Step one: mix flour, salt, and sugar

In the bowl of the food processor fitted with a steel blade, add the flour, salt, and sugar. Then, pulse the flour mixture a few times until it is well combined.

Step two: add the butter and shortening

Next, add the shortening and diced butter, making sure the diced butter is very cold. Pulse all the ingredients in the food processor 8-12 times, until the butter reaches the size of small peas.

Step three: add the ice water

One tablespoon at a time, add the ice water to the food processor. Mix together the pie dough until it begins to form a ball.

Step four: refrigerate the dough

Place the dough onto a floured work surface and then form into a ball. Carefully roll the dough into a ball and place it in the fridge for 30 minutes.

Step five: roll out the dough

After 30 minutes, remove the dough from the fridge and divide it into two balls using a sharp knife. Then, roll out each ball into a 10-inch circle and then set them aside.

Step By Step Instructions: Delicious Homemade Hot Pockets With Pie Crust

Step one: preheat the oven and cook sausage

Preheat the oven to 425 degrees Fahrenheit and then cook the sausage in a 10-inch skillet. Cook for around 5-7 minutes until no longer pink, drain the fat, and place in a small bowl.

Step two: cook bell pepper, onion, and mushrooms

Next, add the bell pepper, onion, and mushrooms to the same pan you cooked the sausage in. Cook for three to five minutes, until the vegetables, are softened and browned. Feel free to leave out any of these vegetables or add your own mix.

Step three: add garlic, pepper flakes, sauce, and sausage

Remove the vegetables from the heat and add in the garlic and pepper flakes. Then, stir in the sausage and sauce with the vegetable mixture.

Step four: cut pie crust

Using either homemade or store-bought, cut the rolled pie crust into four wedged shape pieces, for a total of eight pieces.

Step five: fill the wedges

Fill the wedges with the sausage and vegetable mixture, leaving a border of half an inch. Sprinkle two tablespoons of mozzarella cheese into each pocket.

Step six: fold the pockets

Fold the unfilled side of the wedges over the pizza filling then use a fork to press the edges to seal. Transfer the pockets to your baking sheet and brush with melted butter. Then, sprinkle on the parmesan cheese and Italian seasonings.

Step seven: bake the pockets

Bake the pockets for 13 to 15 minutes, until the pie crust is golden brown. Then, allow them to cool for 10 minutes before serving for lunch or dinner.

Learn more about Can You Deep Fry A Hot Pocket?

Tips And Tricks

pie crust calzone

Instead of sausage, you can easily make a pepperoni pocket instead. You can also leave out the vegetables and mushrooms or make your own mixture of vegetables to add. You can also use other sauces and fillings to make different flavor options, like chicken, broccoli, and cheddar.

Store any leftovers in the pockets in the fridge in an airtight container for up to three to four days. When ready to serve, heat them in the microwave for one to two minutes before enjoying. This makes them great for packing for lunch or even for meal planning.

If desired, you can use the leftover pizza sauce as a dip for the pockets. Be sure to thoroughly seal the edges of the pie crust before baking in the oven to prevent the filling from leaking out.

Servings And Preparation Time

Bake Time

Preparation Time Servings 
13-15  minutes 35 minutes

8

An Easy And Tasty Homemade Hot Pocket

If you are looking for a fun and delicious dinner, these homemade hot pockets are the perfect option. You can make them with homemade pie crust or use store-bought to save time, both will taste great. They require no baking experience and you can add in whatever fillings and sauces you would like.

These hot pockets make a great lunch or dinner to enjoy with the whole family. You can even make them ahead and store them in the fridge for three to four days. They even make a great meal to pack for work or school lunches as well.

Did you enjoy this tutorial on how to make these homemade hot pockets with the pie crust? If so, please share your thoughts on these pizza pockets in the comment section down below and share this post with your friends and family as well.

Pie Crust Pockets

Delicious!
Prep Time35 mins
Cook Time15 mins
Total Time50 mins
Servings: 8

Equipment

  • 10-inch nonstick skillet
  • Pizza cutter
  • Ungreased cookie sheet
  • Food-grade brush
  • Food processor
  • Rolling Pin
  • Floured work surface
  • Plastic wrap

Ingredients
  

To make this delicious pie crust calzone recipe by Betty Crocker, you will need:

  • 1 tbsp vegetable oil
  • 1/2 pound Italian sausage
  • 1/4 cup green bell pepper diced
  • 1/4 cup onion diced
  • 2 cloves garlic finely chopped
  • 1/4 cup white mushrooms diced
  • 1/8 tsp crushed red pepper flakes
  • 1/4 cup pizza sauce
  • 1 box (14.1 oz) refrigerated pie crusts (2 Count) softened according to directions on the box
  • 1 cup shredded mozzarella cheese
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp butter melted
  • 1 tsp Italian seasoning

Or to make your own pie crust (optional), you will need:

  • 12 tbsp (1 1/2 sticks) unsalted butter very cold
  • 3 cups all-purpose flour
  • 1 tsp kosher salt
  • 1 tbsp sugar
  • 1/3 cup very cold vegetable shortening
  • 6 to 8 tbsp ice water

Instructions

For a homemade pie crust

  • In the bowl of the food processor fitted with a steel blade, add the flour, salt, and sugar. Then, pulse the flour mixture a few times until it is well combined.
  • Next, add the shortening and diced butter, making sure the diced butter is very cold. Pulse all the ingredients in the food processor 8-12 times, until the butter reaches the size of small peas.
  • One tablespoon at a time, add the ice water to the food processor. Mix together the pie dough until it begins to form a ball.
  • Place the dough onto a floured work surface and then form into a ball. Carefully roll the dough into a ball and place it in the fridge for 30 minutes.
  • After 30 minutes, remove the dough from the fridge and divide it into two balls using a sharp knife. Then, roll out each ball into a 10-inch circle and then set them aside.

For the hot pockets with pie crust

  • Preheat the oven to 425 degrees Fahrenheit and then cook the sausage in a 10-inch skillet. Cook for around 5-7 minutes until no longer pink, drain the fat, and place in a small bowl.
  • Next, add the bell pepper, onion, and mushrooms to the same pan you cooked the sausage in. Cook for three to five minutes, until the vegetables, are softened and browned. Feel free to leave out any of these vegetables or add your own mix.
  • Remove the vegetables from the heat and add in the garlic and pepper flakes. Then, stir in the sausage and sauce with the vegetable mixture.
  • Using either homemade or store-bought, cut the rolled pie crust into four wedged shape pieces, for a total of eight pieces.
  • Fill the wedges with the sausage and vegetable mixture, leaving a border of half an inch. Sprinkle two tablespoons of mozzarella cheese into each pocket.
  • Fold the unfilled side of the wedges over the pizza filling then use a fork to press the edges to seal. Transfer the pockets to your baking sheet and brush with melted butter. Then, sprinkle on the parmesan cheese and Italian seasonings.
  • Bake the pockets for 13 to 15 minutes, until the pie crust is golden brown. Then, allow them to cool for 10 minutes before serving for lunch or dinner.
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