VEGGIE HOT POCKET RECIPES
HOMEMADE HOT POCKETS® RECIPE | ALLRECIPES
My mom wanted me to make dinner and I was tempted to go into the frozen food isle and buy hot pockets. Then I thought to myself...why not make my own! My family raved over them and now I make them all the time. Very quick, low-cost dinner, yet delicious and addicting. Easy to add or subtract ingredients in each separate pocket to please everyone's taste. Very simple recipe. Familiar name...better taste.
Provided by Lisa Minor
Categories Main Dishes Savory Pie Recipes
Total Time 49 minutes
Prep Time 25 minutes
Cook Time 19 minutes
Yield 4 pockets
Number Of Ingredients 6
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.
Nutrition Facts : Calories 407.2 calories, CarbohydrateContent 27 g, CholesterolContent 38.8 mg, FatContent 25.6 g, FiberContent 1.7 g, ProteinContent 16.5 g, SaturatedFatContent 10.2 g, SodiumContent 850.5 mg, SugarContent 5.6 g
VEGGIE POCKETS RECIPE: HOW TO MAKE IT
"Even our five children enjoy the crunchy vegetable filling in these handy meatless sandwiches," remarks June Ballard of Weston, Idaho. "It's a great way to use a variety of garden produce."
Provided by Taste of Home
Categories Lunch
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a saucepan, cook onions in oil until tender. Add barbecue sauce; cook and stir for 2 minutes. Add broccoli and cauliflower; heat through. Stir in mayonnaise, carrot, cabbage and squash; heat through. , Fill each pita half with about 2 tablespoons lettuce and 1/2 cup vegetable mixture.
Nutrition Facts : Calories 143 calories, FatContent 4g fat (0 saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 218mg sodium, CarbohydrateContent 24g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 4g protein. Diabetic Exchanges 1 starch
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