Stuffed Pockets Recipe

Prep Time | 15 min
Cook Time | 15 min
Serves | 3-4 people


Dough Ingredients

3-4 cups (12-16 oz or 340-454g) Manini’s GF Multi-Purpose Flour

1 1/2 cups milk

1/3 cups sugar

2 t. salt

4 T butter

1 package active dry yeast

1 egg

Filling Options & Ingredients

Ham Egg and Cheese Hot Pockets
1 cup cooked scrambled eggs  (about 4 eggs)
1 cup diced cheese  (diced to about 1/4 inch)
1 cup diced ham  (dice into little cubes about 1/4 inch)

Broccoli and Cheese Hot Pockets
1 1/2 cups diced/chopped fresh brocolli florets
1 1/2 cup diced cheese  (diced to about 1/4 inch)

Philly Steak and Cheese Hot Pockets
1 cup thinly sliced minute or cube steak

1 1/2 cup diced cheese  (diced to about 1/4 inch)
1/2 cup diced green pepper

Chicken Barbeque Hot Pockets
2 cups diced cooked boneless chicken thighs (diced to about 1/4 inch)
1 cup commercial mesquite barbeque sauce

Pizza Hot Pockets
1 1/2 cups diced or shredded mozzarella cheese
1 1/2 cups diced pepperoni
1/4 cup diced green pepper (optional)
1/4-1/2 cup tomato paste
1 tsp pizza or Italian seasoning


  1. In a large sauce pan, heat the following until warmed (not too hot).
    – milk
    – sugar
    – salt
    – butter
  2. In a large bowl, mix the following
    – yeast
    – egg
  3. Slowly add the warm liquid from the sauce pan and whisk together.
  4. Add enough Maninis GF Multi-Purpose flour to be like play-dough and beat together well for 3 minutes.
  5. Roll out each part of dough on a heavy floured surface. Dough should be thick enough to withstand manipulation. (see photo below)
  6. To improve the texture of the finished dough, making it “hot pocket” like, mix the following…
    – 4-5 cups GF Pizza Dough
    – 2 cups shredded extra sharp cheddar cheese, grated pecorino romano cheese, or other cheese of your choice, optional.
  7. Preheat oven to 400 degrees F or 205 degrees C
  8. Prepare Dough
    Roll prepared dough out on a surface floured with Manini’s GF Multi-Purpose flour into a rectangle 1/8 inch thick and about 10 x12 inches in length. Cut dough with a knife or pizza cutter into 4 rectangles about 4 x 5 inches.
  9. Choose and Add Your Fillings
  10. Assemble and Bake
    – Prepare fillings and dough.
    – Place 1/3 c filling of choice on half of each rectangle. Wet edges of the rectangles slightly with water and fold over the dough to create a rectangular pocket about 2.5  inches  by 4 inches. Place on a cookie sheet. Take wet hands and gently smooth the top of the dough to eliminate any excess flour.
    View Folding Technique

– Bake for 10-15 minutes or until browned. Allow to cool completely before eating or freezing.
To freeze: Place cooked pockets on cookie sheet and freeze for at least an hour. Place in freezer bag(s) and mark with the flavor. Freeze for up to 3 months.
To heat: Place in microwave and heat for 1-2 minute, or until heated through. Be very careful – it will probably be hot on the edges (and frozen in the middle)!