Homemade Pizza Hot Pockets. Bring back all the feels with this nostalgic recipe, it’s perfect for back-to-school!
Ingredients
1 sheet puff pastry, thawed if frozen
Marinara sauce, such as @Raoshomemade
Red pepper flakes
Turkey pepperoni
Italian seasoning
Shredded or cubed mozzarella cheese
1 egg beaten with 1 Tbsp water, for egg wash
Garlic Butter
2-3 Tbsp unsalted butter, melted
1/2 Tbsp garlic paste
¼ tsp Tony Chachere’s Creole Lite Seasoning or Cajun seasoning
½ tsp Italian seasoning or Italian herb seasoning
Red pepper flakes, optional
Preparation
-Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
-Lightly roll out the puff pastry and use a pizza cutter to cut it into 6 equal pieces.
-Spread 1-2 tablespoons of marinara sauce over 2 pieces of puff pastry. Season with red pepper flakes and Italian seasoning. Layer the pepperoni and mozzarella over the sauce.
-Brush the edges of the puff pastry with egg wash, then place the remaining pieces of puff pastry over the toppings and use a fork to crimp the edges to seal the hot pockets.
-Make the garlic butter: In a small bowl, stir together the melted butter, garlic paste, Creole seasoning, Italian seasoning, and red pepper flakes, if using.
-Brush the garlic butter over the tops of the hot pockets and sprinkle with more mozzarella cheese. Use a paring knife or fork to score the tops of the hot pockets.
-Transfer the hot pockets to the prepared baking sheet and bake for about 20 minutes, or until they are puffed and golden. Remove from the oven and allow them to cool slightly.
-Serve with more marinara sauce on the side.
-Enjoy!