Kitchen

[Poodlepet2]

I had to go grocery shopping today and I was starving so I grabbed some chicken, cheese and broccolli hot pockets-the lower calorie, whole wheat variety-and it was delicious. I quickly began thinking about how I would tweak the filling (scallion, mushroom-a tasty cheese sauce using a little goat cheese and a bit of sun dried tomato). Hopefully, tonight's baked chicken is going to give me some leftovers....but what about the dough?

The dough used was not bread like: it was not at all like a calzone. Perhaps some would describe it as a thin-crust pizza dough. Does anybody have any ideas about what type of dough they would use, and a recipe perhaps? Another idea I have is to make some flat bread and simply serve the filling on top-and I'm sure it would be good, but the idea of a "pocket" is more appealing to me for some silly reason.

Thanks,

Poodlepet

[house cat]

Frozen puff pastry dough.

I just saw Melissa D'Arabian make chicken pot pie pockets with this the other day.

Here's her recipe.

[Debbie1426]

I also thought of puff pastry(though that would likely be higher in calories than the one you picked up). You can certainly buy pre-made pizza dough and roll out really thin. The other alternative are those Pillsbury biscuits or crescent rolls.

[lolakimono]

I have had these before (from Better Homes and Gardens):

You can stuff them with whatever you want, of course.

Cheese Calzones

Ingredients

1 16 ounce loaf frozen bread dough, thawed

1/2cup chopped onion

2 cloves garlic, minced

1 10 ounce package frozen chopped spinach, thawed and well-drained

1 teaspoon dried Italian seasoning, crushed

1 slightly beaten egg

1 15 ounce carton low-fat ricotta cheese

3/4cup shredded reduced-fat mozzarella cheese (3 ounces)

1/4cup grated Parmesan cheese

Nonstick cooking spray

1 8 ounce can low-sodium tomato sauce

1/2teaspoon dried Italian seasoning, crushed

1/4teaspoon garlic salt

Directions

Divide bread dough into 8 equal pieces. Place on a floured surface and cover dough with a towel. Let dough rest while preparing filling.

For filling, in a small covered saucepan cook onion and garlic in a small amount of boiling water until onion is tender. Drain. Stir in spinach and the 1 teaspoon Italian seasoning. In a bowl stir together egg, ricotta cheese, mozzarella cheese, and Parmesan cheese.

Roll each piece of dough into a 6-inch circle. Spread 2 tablespoons of the spinach mixture over half of each circle, spreading to within 1/2 inch of edge. Top with 1/4 cup of the cheese mixture. Moisten edges of dough with water. Fold each circle in half, pinching edges or pressing edges together with a fork. Poke tops with a fork. Lightly coat an extra large baking sheet with nonstick cooking spray; place calzones on sheet.

Bake in a 375 degree F oven for 20 to 25 minutes or until golden. Meanwhile, in a small saucepan stir together tomato sauce, the 1/2 teaspoon Italian seasoning, and the garlic salt. Heat through over medium heat. Serve with calzones. Makes 8 servings.

Nutrition Facts (Cheese Calzones)

258 kcal cal.; 5 g Fat, total; 44 mg chol.; 2 g sat. fat; 31 g carb.; 1 g fiber; 16 g pro.; 273 mg sodium

Percent Daily Values are based on a 2,000 calorie diet

[Poodlepet2]

...I'm trying to avoid puff pastry...I want to make a healthy, delicious version: I'm running through my cook books and I have found a couple of "thin crust" whole wheat pizza doughs that might work out. "Might" is the key word here....I'm not going to know until I try.

I don't want to go overboard on fat, but I don't want it to be dry either. Let's keep on pumping out ideas: what may not work for one could very well work for another.....

Thanks,

Poodlepet

[Poodlepet2]

Lolakimono, I just might abandon any ideas I had and use your recipe that you posted! Seriously, however,-and I make bread-oh yes! But I wanted something a lot thinner-more like the store-bought kind of hot pockets....but oh heck, I make a darned good whole wheat-freshly milled-in-my-house-flour-from-organic wheat berries I keep in my freezer!

Thank you so much,

Poodlepet

[tkins]

When I first saw your request for Homemade Hot pockets, I immediately thought of a recipe that Michael Symon made on the Chew. I have not had a chance to make them yet, but they sure look and sound good. When I came back to share it I saw that you were looking for a healthy version, so it may not be what you are looking for, but here is a link to page with the recipe for his crust and 3 filling ideas and instructions, which may be helpful.

http://abc.go.com/shows/the-chew/recipesearch?q=pastry%20pockets

To also honor your healthy request, I did a quick internet search for Healthy Hot Pocket Recipes and found a whole bunch, that sound like what you are looking for. Now I am thinking that might good way to use out leftover bbq brisket burnt ends. Hmm have to think on that one. Well, happy experimenting, if you find something good that you like, please share.

T

[oceantown]

The pioneer woman used frozen roll dough, or she said you could use frozen bread dough.

The pictures show she rolled the roll dough very thin. When she used the bread dough, she kept it a little thicker.

If you are interested here is the info:

http://thepioneerwoman.com/cooking/2012/06/easy-calzones/

[PamelaSue72]

Here's my favorite Calzone recipe....I'm thinking you could use the same dough for your hot pockets??

Calzones

1 cup warm water (110-115 degrees)
1 pkg. active dry yeast
2-1/2 to 3 cups flour
2 Tablespoons olive oil
1/2 teaspoon salt
Cornmeal
Ham and Cheese Filling
Sausage and Ricotta Filling

In large mixing bowl, combine warm water and yeast and stir until yeast is dissolved. Stir in half the flour, the olive oil, and the salt. Using a wooden spoon, mix well. Add enough remaining flour to make a soft dough. Turn the dough out onto a lightly floured surface; knead until smooth and elastic, about 8 to 10 minutes. Place dough into lightly oiled bowl; turn to coat top. Cover and let stand in warm place 1-1/2 to 2 hours or until doubled in size. Punch down dough. Preheat oven to 450 degrees.

Roll dough out into 6 rounds, each about 8 inches in diameter. Spoon about 2/3 cup of desired filling on one half of each round. Fold dough over and crimp well with fork to seal edges. Brush calzones lightly with olive oil; sprinkle with a light coating of cornmeal, if desired. Bake 20 to 25 minutes. Makes 6 calzones.

NOTE: To freeze, wrap calzones in foil. Thaw and reheat in oven. You can also make calzones several hours in advance. Chill, covered, then bake. Great for Saturday night supper. And because they freeze so well, double the recipe and throw any leftovers in the freezer for busy nights.

Ham and Cheese Filling
2 Tbsp. Dijon mustard
2 eggs, beaten until frothy
½ lb. cooked ham, diced
16 oz. shredded favorite cheese
¼ cup grated Parmesan
Freshly grated black pepper

Combine all ingredients.

Sausage and Ricotta Filling
1 lb. Italian bulk sausage
1 medium onion, chopped
16 oz. ricotta cheese
8 oz. shredded mozzarella

Brown sausage and onion in skillet. Drain well. Add remaining ingredients. Mix well.

[Preds]

Pillsbury big and flacky cresent rolls and canned biscuits work nicely.