Hot Pocket Baked Sandwiches
Inspiration Bakery and Mixes' families love our recipe for Hot Pocket Baked Sandwiches! They've been a big hit since 2014 when Inspiration Founder, Debbie, created them. This recipe makes 6 sandwiches. Because the dough chills for at least two hours before you roll it out, give yourself enough time to prepare your sandwiches before you need them at meal time. You can freeze them before baking if that helps you will meal planning and preparation. All Gluten-Free!
- Bowls (2)
- Dry Measuring Cups and Spoons
- Liquid Measuring Cup
- Rolling Pin (or bottle)
- Plastic Cling Wrap
- Paring Knife
- Baking Sheet
- Parchment Paper
- Small Brush
- 1 Bag Inspiration Bakery and Mixes Pie Crust Mix
- 1/2 Teaspoon Garlic Salt
- 2 Teaspoons Italian Herbs
- 1/2 Cup Tapioca Flour (for rolling out the dough)
Pocket Sandwich Filling
- 18 Ounces Thin-Sliced Deli Meat choices: ham, turkey, chicken, beef, or vegetarian
- 18 Ounces Sliced Deli Cheese choices: Swiss, American, pepperjack, cheddar, brie, or any dairy-free cheese that melts
- 1 Tablespoon Water
- 1 Whole Egg
- 1 Can Sliced Olives (optional) choices: black, green, or greek olives
- 1/4 Cup Sliced Pepperoncinis (option) another choce: hot peppers
Making Pie Crust Dough for Sandwiches
- Follow instructions on the Inspiration Bakery and Mixes Pie Crust bag to make the dough. If you are adding spices, do this in the dry mix before adding it to the wet ingredients.
- Wrap the dough in plastic wrap and place in refrigerator for at least 2 hours before rolling out.
Making Hot Pocket Sandwiches
- Pre-heat oven to 375°F. You will need a large baking sheet covered in parchment paper.
- Remove the pie crust dough from the refrigerator. Roll out half of the crust on a flat surface covered in tapioca flour into a 10-inch square. You can also use plastic wrap to roll out the dough, but be sure to lightly dust the top and bottom of the plastic wrap with tapioca flour to prevent sticking when you remove the dough.
- Cut rolled out dough into 6 rectangles by slicing the dough in half and then in equal intervals in the opposite direction. Cutouts will be approximately 5 by 3 1/3 inches each.
- Using a spatula, place the 6 rectangles on the parchment-covered baking sheet. Use egg wash to brush around the edges. If you cannot use egg, use water.
- Place 3 ounces of meat and cheese in the middle. Be creative by placing thin slices of onions, pepperoncini, or olives on top of the meat and cheese. Don’t overfill.
- Roll out the second half as before. Place the rectangles on top of the meat and cheese; press the edges together. You can crimp the edges like a pie crust, or using the tines of a fork, pressing to prevent leaking while baking.
- Brush the tops with the rest of the egg wash.
- Place in the hot oven for 20-25 mins. Serve with mustard or other sauces. Best served warm!
- You can prepare these and freeze before baking them. Wrap tightly in plastic wrap and then place in a freezer-safe bag. They will last a few weeks. Be sure to bring to room temperature before baking or the crust will crack.