Homemade Hot Pockets | Easy Cheesy Hot Pocket Recipe

Hey folks, you ever been shopping in a grocery store and you get lost in you in the wrong aisle and what was you looking for

Bear with me. Hot pockets. Well, folks, you really don't need them because I'm going to show you how to make them homemade and that dough that we put on there is better

Oh my gosh and the flavor that comes out with the pepperoni and the cheese and hot pockets

Let's go. I'm getting the fire ready. Woo, welcome to camp and what are we talking about today, folks

Something that you can put in your pocket and keep you warm forever. No, I'm not talking about a hot coal that you drop in there

I'm talking about a hot pocket. But look around here. Pan around here, Shinn

And do you see electric pole anywhere, solar panel, generator, beagle running a squirrel cage to conduct electricity

No. So how are we going to cook a hot? pocket. Well folks I'm fin to show you how and let me tell you my kids and my grandkids

have probably made this company a fortune. I mean they have eaten so many of them things

and I just want to see if they're still the same because I ain't seen one in about 15, 20 years

and I want to see if they give you that deal. They used to come with a little silver deal

And oh there it is. You take it out of that. We could set that out there in the sunshine and

And in maybe about a week if a possum or a cow who didn't come by and get it, we could have a hot pocket

Everything you need to know about this recipe and any products that we use down there will be in the little link down there below the video

Now I'm not talking when you're watching, it's just going to pop up. You've got to scroll on down where it says show more

Hit the show more. Yep, and you'll find it. Go right down there, printable recipe, take you over to the blog

And folks, these more and just a hot pocket recipe on there. There gets a bunch of stuff on there

Well, we need to put us some hot pocket dough together. and folks this is very simple there's very few ingredients in there i need you to get a cup of warm water

not hot it'll kill that yeast but we need to proof the yeast and i want you to have a full level

cup of warm water and then yeast make sure it's good yeast don't buy the off-brand cheap stuff

that says i'm going to save you a lot of money yeast is what's happening and you need it to be good

and for sure check to date on there make sure that it is good but we can't save you

going to proof it and see that it's good because when you proof yeast and you

stir it up there it's going to foam a little bit and go to bubbling and that's

what we're after so let's stir that up well you've seen the yeast is a leaving

creature it is and whew things are good make sure that if you dump that in

there folks and it ain't frothing up like that you don't see no them bubbles throw that batch out and get you another and you can use olive oil avocado

or whichever you prefer. I prefer avocado and about a tablespoon and a half. And that is a guaranteed

amount right there. And we need to give it some salt, which is that much. And folks, I like to

give mine a little black pepper, just coarse ground black pepper. And just shake you some in there

I like to put three or four teaspoons in there because it just gives it a little more flavor to me

and now get your whisk back out stir it all up really well

and now we can think about what as y'all say on YouTube he's fixing to get the flur out

no I'm gonna get the flour out y'all just sometimes don't hear it is well

okay for all-purpose flour yeah flur uh-huh pretty close to that it is and we're gonna start with about a cup and

the whole three to two cups but just like with anything that you making when you using flyer to mix it in only use some at a time stir it then use some more That way it ain never

going to be too dry. So we're going to put about a cup and a little, say, a half in there

and then we're going to find a spoon, I hope. And I need you just to stir this around

because we've got to get it all incorporated there well, and we want this to be able to form into a

ball shape here in a minute and you can see we're definitely going to have to add some more

flyer but I like to put it in in about half at a time so we'll add us some more in there

that ought to get us pretty close maybe and if you're using this with one of them fancy

mixers and it's got that dough paddle on it just go ahead and add that flyer in there and just let it

run on three or four, whatever half speed you got there, till it'll sort of turn loose of that

hook and just begin to form a doll, a good dough ball in there, and you'll be in good shape

A little bit more. Let's get us some to go ahead and greet, oh, which weighs the wind out of

It's a little out of everywhere today, so we just hope it gets there somewhere. Because, folks, we need to need this, just a tad when we get it out there

And you'd be telling yourself, when you see that little dab of dough

out there, he ain't gonna make but one hot pockets all he gonna get out of that

Folks, this is a very deceiving thing it is because time we get this all put together

then we're gonna get it in a little grease bowl, cover it, set it in a warm spot

and let it rise for what? About two hours. So if you're gonna make these for lunch, you need to start about 9.30, okay

You'll be in good shape. I just need you to roll this around there

Just make sure it ain't sticking to your fingers. Like I say, we're just going to need it about five

Five minutes or five times? About five minutes. Oh, dang. Which ain't bad

You just keep her going there. Just make sure you keep your hands flired and your board floured

And it feels good and it smells good. And then I know

need you just to take it when you get close to the end of that five minutes and just sort of

pull that dole to the bottom keep rolling it around pulling it to the bottom put it in a grease

pan make sure that you grease it really well cover it with some plastic wrap set it in a warm

spot let it rise two hours but shut your eyes just a minute and just hold on just a second and

do to the magic of tv and kent starting early do the magic tv hands abbers cadabras yes we have what we call

doubled in size, dump it out on a flired surface. You're gonna have to have a little flyer on your hands again

flyer the top of that. I just need you to pat it down pretty flat

just with your hands. I never put a rolling pin on this to start out with

Oh, it's major, major the dough inspector. Hey, are you a dough inspector? Aww

For those of y'all that are not, major come during the bad snowstorm he did. We rescued him and we're trying to make a wagon dog out of him. You can see their job here is what they got to do with the wagon. So they're in pretty good shape. You can see we got her out in there into a trapezoidal like figure that is pretty close to one inch thick because folks we need to try to get eight pieces out of it. So one, two, three, four, five, six, seven, seven

One two three four five six seven eight That not even Okay we got the first participant we going to call this fellow right here Now these others to keep that wind that coming through here out of the northeast

from just wearing it out, I want you to go ahead and cover them up

So, folks, I need you to get it about six inches long. Here I do, three to four inches wide because we've got to have enough that we can put our filling on there

and then roll it back over. But you didn't see me do this, did you

I snuck it in on you. Whole stick of curried gold butter, three minced garlic cloves

Let her sit over on old Bertha and just get all that flavor to melt it and get it

marinated in there. And I need you just to get you about that much in a spoon

Dumber on there. My paintbrush apparatus is what? Broke. So we're going to use the short-handle methyl

Put it across there. I need everybody to have some of it on there. Now, Shian, what do you be liking on a hot pocket

Pepperone. Pepperone. Well, just let me see what I might can find right here

Well, there is some pepperoni's. Now, folks, sauce-wise, you can do this in three or four different variations

You can get you some of that homemade, jarred-up, marinera sauce. What I really love to use more anything else than you're going to be down on me

because I forgot to bring it to the wagon, and it's 24-mile-of-town, so ain't trolling back is some of our green chili Chipotle relish

Lay you a thin layer of that right on top and then go to putting stuff on there. Ranch would be good, too

ranch would be good but also some salsa. Just a little bit of salsa down through there

So I got me some Canadian bacon here and we're going to lay it on there. And then I'm going to

come back with some pepper jack cheese and lay it on there. And then guess what? Shian

Let's try to get this bad boy put to bed. Now folks, it's just a roll and a tuck method

Try to keep everything to where when you come over, the seam is going to be on the bottom

That's what we're after. So get the ends tucked under, seam is on the bottom, and guess what

We have our first homemade hot pocket. Right there you go, as simple as that can be

So bear with me while we get another into going, and I will make a jumbo style here

for Shan and her pepperoni. Well, got our field skillet over here, and you see me pour a little avocado oil in there

and just get it good and hot folks, because we're going to fry this really on all four corners

on a round circle, so let's just get a first participant in there, seam side down first

You just want him to give him a good little frying, make everybody happy, pardon my reach

right into your living room, but we're just going to let them fry until they get golden brown

turn them up on the edge, roll them over to the side. They're going to puff just a little, and we're talking about Hot Pocket

I know some of you be thinking while you're sitting there and you've seen that B-roll footage of them frown in there

Cowboy Kent Rollins. You bake them in a microwave or you bake them in an oven

Folks, I have baked a batch of these in a cast iron skillet, And to me they always turned out better fried and it is quicker at a way and I gonna give you another little little tip This stuff make a good pizza dough if you in a hurry you just roll it out there good to go but you see me when I was frying let them get golden brown on

both sides and then just sort of stand them up on the edge let them get a little

brown there and a little brown on that side you are good to go and then right

there at the end take some of that good garlic butter spread it back over it

painted on there like McElangelo was a painting the Sistine Chapel I mean

make it look pretty And then what? Get you some of that Parmesan cheese and sprinkle all on there, and you are good to go

And there is some cheesy goodness going on in there. I do be lacking me some cheesy goodness, but I've had some really good help today

So first, right off to bat, we'd like to feed the participants of the cooking challenge

Dooker, come on over. It's hot pocket time. Major said I'm about to figure this out on the second week

Come on, Duke. Hurry up and get in here in the picture. We're holding up progress

Everybody's ready now. Hot pocket. Hot pocket and a hot pocket. Any tail wags

Woo, we. The bead says. Major. Can you wag that little nub you got there, buddy

Guess it ain't going to happen, is it? So? Hot. Ugh. Get wound up going

Do the hopsrot. Keep in a hop back. For what? A hot pocket

There's some great flavor just coming out of that dough. Remember what I told you that you could just take it dough

make you some breadsticks out of it? Folks, it is good. But hey, sorry I didn't have that relish with me today

but you can good it because that's what's going to kick this over the top of the flavor ladder

I'm over there on top of the roof of the neighbor's house, so let me have one more bite

Well, I know y'all been waiting, and I've been waiting too. Hot Pocket versus Hot Pocket

Pretty similar in size and shape, yes. And there's, here, let me see

Yeah, ours will fit right in the little suitcase as well. So we're going to get a little knife, and we're going to..

finally went and look in there. Cheesy goodness, don't look so bad, does it

And let's see what this one's cut like, you don't do? I mean, the homemade bread flavor is really the kicker

So, there you have it, folks. Hot Pocket versus Hot Pocket versus It is easy to do

And remember, everything that we used in this video will be listed down there in the little link below

This is an easy recipe. Get the kids in there. Let them pick out their favorite toppings to put on it

Hey, and just have a good time. That's what's cooking is meant for, to bring people together and enjoy the food and fellowship

As always, I tip my hat to all our servicemen and women and all the veterans and everybody that's keeping us safe, and we just lift them up

Hey, God bless y'all each and every one. We thank you. And for all you folks out there, guess what

God bless you each and every one, and I'll see you down the hot pocket trail

We think we... Flyer flew off of it, too. Whoa. Time out

You want to ever... Ooh. Set it on Bertha. She ain't no microwave

Is she just going to eat it up? I don't know. We'll find out here in a minute. See what, Bertha, that's the first hot pocket she's ever had on her

Now, she's made my pockets hot standing by her, but we'll see what happens to the hot pocket

That may not even going to hold in the water. Sure ain't