Healthy Hot Pockets
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 196.6
- Total Fat: 7.2 g
- Cholesterol: 0.0 mg
- Sodium: 537.6 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 1.2 g
- Protein: 3.7 g
View full nutritional breakdown of Healthy Hot Pockets calories by ingredient
Number of Servings: 2
Ingredients
-
1/2 cup flour
1 tbsp cornmeal
1 tbsp olive oil
1 tsp baking powder
1/2 tsp sugar
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt
1/4 cup water
Large pinch bread topping (same toppings as an everything bagel) (optional)
Tips
Filling
Can be anything from:
pizza sauce, seitan sausage and vegan cheese
curry veggies
sautéed spinach and mushrooms and vegan cheese
Directions
Preheat the oven to 375 degrees.
Combine all of the crust ingredients, except the water and bread topping, in a bowl and mix until it looks like coarse meal. Add a little bit of water at a time, mixing until the dough comes together in a ball (I added less than a 1/4 cup of water).
Sprinkle a bit of cornmeal on the work surface and rolling pin so the dough doesn’t stick. Divide the dough in half and roll it out into a thin circle. The thinness should be based on what you’re planning to fill it with. For the pizza filling, it can be fairly thin; for something like the curry where it’s a bit more chunky, it should be thicker otherwise you start to get holes poking through.
Place the filling on one side, leaving about an 1/2 inch edge, do not over stuff. Carefully bring the other side over the top and press along the edges to seal. Repeat with the other dough half.
Place the pockets on a well-oiled baking sheet and brush the tops with olive oil. Sprinkle with the bread topping. Bake for about 20 minutes until the top and edges are lightly browned and warmed through.
Serving Size: Makes 2 Pockets
Number of Servings: 2
Recipe submitted by SparkPeople user WATER202.
Combine all of the crust ingredients, except the water and bread topping, in a bowl and mix until it looks like coarse meal. Add a little bit of water at a time, mixing until the dough comes together in a ball (I added less than a 1/4 cup of water).
Sprinkle a bit of cornmeal on the work surface and rolling pin so the dough doesn’t stick. Divide the dough in half and roll it out into a thin circle. The thinness should be based on what you’re planning to fill it with. For the pizza filling, it can be fairly thin; for something like the curry where it’s a bit more chunky, it should be thicker otherwise you start to get holes poking through.
Place the filling on one side, leaving about an 1/2 inch edge, do not over stuff. Carefully bring the other side over the top and press along the edges to seal. Repeat with the other dough half.
Place the pockets on a well-oiled baking sheet and brush the tops with olive oil. Sprinkle with the bread topping. Bake for about 20 minutes until the top and edges are lightly browned and warmed through.
Serving Size: Makes 2 Pockets
Number of Servings: 2
Recipe submitted by SparkPeople user WATER202.