Make pesto turkey hot pockets so good they'll make Jim Gaffigan sing
My childhood was filled with crispy chicken nuggets and Hot Pockets. I’m pretty sure my favorite was the ham and cheese, but I was also a sucker for the breakfast Hot Pockets too. Just because I'm "adulting" now doesn’t mean I have to stop loving the foods I used to. Now I’ve just found a way to make them myself so I can feel better about eating them, because I know what ingredients are going into the recipe.
That's one good thing about making hot pockets yourself. Another is that there are so many possible variations you can invent. The best thing, though, is that the recipe for making your own hot pocket is super easy — almost as easy as opening your freezer door and pulling out that box.
You can make a huge batch of these, eat one and store the rest in the freezer. Pop one out right when you want it, and you can bake it in the oven or warm it in the microwave on high for four minutes. Super delicious and convenient — sing along now with us and Jim Gaffigan: Hot Pocket!
Homemade pesto turkey hot pocket recipe
Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes
- 1 egg, beaten
- 2 tablespoons water
- 2 boxes frozen puff pastry
- 8 ounces cooked turkey, chopped
- 1/2 cup pesto
- 2 teaspoons shredded parmesan cheese
- 2 teaspoons garlic powder
- Heat your oven to 400 degrees F.
- In a medium bowl, beat together the egg and water, and set aside until you're ready to use it.
- Divide each box of the puff pastry into 4 equal squares.
- Add 1 ounce of ham and 1 tablespoon to the top half of each cut puff pastry.
- Fold each puff pastry in half to close them. (You can use a fork to crimp the edges and secure the ham and cheese on the inside).
- Add the egg wash to the tops of all the puff pastries. Season the tops of your puff pastries with parmesan cheese and garlic powder.
- Place the hot pockets on a nonstick baking sheet, and bake for 15 minutes or until lightly golden brown.