Homemade Hot Pockets
This light and delicious homemade en-croute aka in America Hot Pocket is the perfect way to transform the bits and pieces from leftovers into a culinary delight.
1 sheet of puff pastry cut into thirds (1/3 = 1 serving)
1 egg + water (for egg wash)
Vegetables (I used broccoli but you can use any vegetables fresh or frozen.)
Protein (I use cheese and chicken in this recipe but any FULLY COOKED protein will be delicious. Anything from meatballs, bits of steak, or even eggs). You can also do a vegetable-only option...but as always I think things are better with cheese.
Sauce - I use buffalo sauce but you can use mustard, Mariana, dressing, or even a splash of balsamic and olive oil (you just want some moisture in there).
Preheat oven to 400℉. Cut the puff pastry into thirds (as soon above). Roll the dough out so that you have double the size of your rectangle. You can use a small amount of flour if you need to roll out dough.
Chop vegetables and proteins finely and spread them in the middle of the rolled-out puff pastry leaving about 1 inch on all sides.
Once filled fold puff pastry into the middle like a letter. Press the ends and middle together to seal shut. Flip over onto aluminum foil so that seal in on the bottom. Brush with egg wash. Bake in oven at 400℉ for 15-20 minutes or until pastry golden brown.
Let cool for 5-7 minutes and then enjoy!