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5
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Pepperoni Hot Pockets
Homemade pepperoni pizza hot pockets are great for lunch or dinner.
Course
Main Course
Cuisine
American
Keyword
Pepperoni Hot Pockets
Prep Time
20
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
40
minutes
minutes
Servings
8
Calories
367
kcal
Author
Stephanie Manley
Ingredients
▢
1
pound
refrigerated pizza dough
or homemade pizza dough
▢
flour
for work surface
▢
1
jar
pizza or pasta sauce
▢
½
pound
low-fat shredded mozzarella cheese
▢
½
pound
mini pepperoni
or regular-sized pepperoni
▢
1
egg
▢
1
tablespoon
water
Instructions
Preheat the oven to 400°F, and spray 2 baking sheets with non-stick spray.
Lightly flour a surface to roll out your dough.
Divide the dough into 8 equal portions, and roll each portion into a rectangle.
Place a generous tablespoon of pasta sauce on one side of each portion of dough.
Add 1 tablespoon low-fat mozzarella cheese on top of the pasta sauce.
Add several slices of pepperoni on top of the cheese.
Fold the dough over to cover the cheese. Press the edges to seal the Hot Pocket the best that you can.
Make the egg wash by whisking together the egg and water in a small bowl.
Brush the egg wash over the Hot Pockets and cut 2 slits into the top of each Hot Pocket.
Place 4 Hot Pockets on each prepared baking sheet, and bake for 20 to 25 minutes or until the tops are golden brown.
Remove the baking sheets from the oven, and let the Hot Pockets set up for 5 minutes on the baking sheet before serving.
Nutrition
Calories:
367
kcal
|
Carbohydrates:
29
g
|
Protein:
18
g
|
Fat:
20
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
0.5
g
|
Cholesterol:
66
mg
|
Sodium:
1130
mg
|
Potassium:
165
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
247
IU
|
Vitamin C:
1
mg
|
Calcium:
233
mg
|
Iron:
2
mg
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