two cheese pepperoni hot pockets

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Nutritional Info
  • Servings Per Recipe: 47
  • Amount Per Serving
  • Calories: 134.4
  • Total Fat: 5.6 g
  • Cholesterol: 37.9 mg
  • Sodium: 537.4 mg
  • Total Carbs: 10.5 g
  • Dietary Fiber: 0.3 g
  • Protein: 10.2 g

View full nutritional breakdown of two cheese pepperoni hot pockets calories by ingredient
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Number of Servings: 47


    1 1/2 cups warm milk
    1 teaspoon yeast
    2 tablespoons sugar
    1/2 teaspoon salt
    1/3 cup vegetable oil
    1 egg
    4 cups all-purpose flour
    106 grams part skim mozzarella
    51 grams shredded cheddar cheese
    163 grams pizza sauce
    40 grams turkey pepperoni


In a large bowl, combine warm milk with yeast and sugar. Let sit for five minutes. Add salt, vegetable oil, and egg. Stir in flour until the dough is stiff enough to knead. (Add flour a little at a time. Four cups flour is approximate; exact amount may vary.) Knead dough until smooth and elastic–a few minutes. Place dough in a greased bowl; cover. Let rise until doubled.

Now it’s time to make hot pockets! Make any kind of hot pockets you want. Use any kind of “wet” (condiment) ingredient you want–horseradish, salad dressing, herbed tomato sauce, etc, with any kind of sliced or shredded meat (this makes a really tasty use for leftover meat), plus any kind of shredded cheese.

Punch down dough and divide in two. Roll each half into an approximately 8 x 12 inch rectangle. Using a pizza cutter, slice each rectangle into six parts.
Place condiment, meat, and cheese on each part and pull dough around to seal.
It looks a little messy.
But that’s okay! Turn it over and it looks neat as a pin.
Bake at 350-degrees for about 25 minutes, or until browned. (Keep an eye on ‘em.) Cool on wire racks.
Devoir immediately, store in the fridge for a few days, or place in the freezer to grab whenever you need one. Reheat in the microwave for a minute.

Serving Size: 1oz

Number of Servings: 47.2

Recipe submitted by SparkPeople user TALLTABBY.

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