HOW TO MAKE HOT POCKETS BETTER RECIPES

Steps:

• Place 2 crescent rolls on a baking sheet. Pinch triangular seams together to make a rectangle; flatten dough to make a larger base. Repeat with the remaining pairs of rolls in the can.
• Heat oil in a saucepan over medium-high heat. Saute broccoli and mushrooms until tender, about 6 minutes. Transfer to a plate. Add ham to the pan; cook until liquid evaporates, 3 to 5 minutes. Spoon 1/4 of the ham onto each dough base. Divide broccoli-mushroom mixture among the dough; sprinkle 3/4 of the cheese over the pockets.
• Open the second can of rolls. Stretch 2 rolls out to form a rectangle; place over each pocket, covering the filling. Pinch sides together to seal the pockets. Sprinkle the remaining cheese on top.
• Bake in the preheated oven until golden brown, about 10 minutes. Let cool for about 5 minutes.

Steps:

• Set your frozen Rhodes roll dough on a greased cookie sheet to thaw. 1 roll = 1 pizza pocket. Remember, we aren't wanting the dough to rise, just to soften. It usually takes 1-2 hours to thaw depending on heat of house etc.
• Once dough is soft, grate your cheese and chop your meat.
• Arrange everything in a assembly station of sorts. Lightly flour the counter top and grab your first roll. Roll dough into a flat oval shape.
• If you are making pizza pockets add about a teaspoonful of pizza sauce to the middle of the dough, primarily on one side and spread it around.
• Top with cheese and other toppings.
• Add a shake or two of your Italian seasoning.
• Pull the empty side of the dough over the top of the full side and pinch the edges closed.
• Set finished roll on greased cookie sheet and repeat for all of the other pockets.
• Bake at 350 for 15-20 minutes or until golden brown and the outsides are firm to the touch.