Flavors like pepperoni pizza and ham and cheese are replicable... but the humble hot pocket is going to get a full remodel. Can we defeat this childhood favorite (is it even a childhood favorite?) and just absolutely slam-dunk these flavors?
INGREDIENTS:
Dough needed:
1x batch my puff pastry or 2 boxes puff pastry.
Pepperoni Pizza Filling:
3 oz (85g) guanciale, Diced
5 cloves garlic, rough chopped
1 6-oz (170g)can tomato paste
2 teaspoons (8g) sugar
Water to loosen
1 tablespoon (5g) fresh rosemary leaves, finely chopped
Salt and pepper to taste
3 tablespoons (45ml) extra virgin olive oil
1 cup pepperoni, sliced 1/2 inch thick
1.5 cups (190g) low moisture mozzarella, grated
3/4 cup (73g) grana Padano cheese, grated
Fancy Ham And Cheese:
1 cup (145g) Diced ham
1/2 cup (40g) Diced prosciutto
1 ball (130g) scamorza, grated
1 cup (126g) smoked cheddar, grated
1 cup (126g)provolone, grated
1/2 cup (48g) parmigiano reggiano, grated
1/2 cup (70g) raclette, grated
Herb Butter:
1/3 cup (78g) unsalted butter
2 sprigs rosemary
3-4 garlic cloves, crushed and left in their skin
INSTRUCTIONS:
Pepperoni Filling Method:
Slice and quarter the guanciale and toss in a medium saucepan with a drizzle of olive oil.
Set to medium heat until crispy. Add sliced garlic and cook until toasted.
Follow that with fresh cracked black pepper and chopped rosemary cooking for 10 seconds before adding tomato paste, and stir in. Water to loosen and let simmer for 2 minutes.
Once finished, add in sugar, season with salt to taste, and extra virgin olive oil and stir together until emulsified.
For the cheese, mix together grated mozzarella and grated grana Padano cheese.
Slice the pepperoni and salami.
To assemble, roll the puff pastry out until 12x10 inches and ¼-inch thick. Cut into strips about 3.5-inches wide and 5-inches long. Brush the edges with egg wash.
Add a layer of sauce followed by a layer of cheese and pepperoni. Add another layer of sauce and cheese. Brush another piece of dough with egg wash and lay on top. Gently but firmly seal the edges.
Trim the edges and repeat with the remaining pieces.
Place on a baking sheet lined with parchment paper. Cover with plastic wrap and chill for at least 15 minutes.
Brush tops of the pastries with egg wash. Optionally poke a few holes on the top of the pastries.
Place in an oven preheated to 375F for 15-20 minutes.
Place in an oven preheated to 375F for 15-20 minutes.
Remove and brush with herb butter and top with flaky salt.
Ham and Cheese Filling Method:
Slice and dice prosciutto.
Heat up a small saucepan and add enough oil to coat the bottom. Heat over medium-high until hot.
Add in the prosciutto and fry for 2-3 minutes, stirring occasionally until crisp. Drain in a paper towel.
Slice and dice ham.
For the cheese, mix together grated scamorza, smoked cheddar, provolone, parmigiano reggiano, and raclette.
To assemble, roll the puff pastry out until 12x10 inches and ¼-inch thick. Cut into strips about 3.5-inches wide and 5-inches long. Brush the edges with egg wash.
Add a layer of cheese followed by a layer of ham and prosciutto. Add another layer of cheese. Brush another piece of dough with egg wash and lay on top. Gently but firmly seal the edges.
Trim the edges and repeat with the remaining pieces.
Place on a baking sheet lined with parchment paper. Cover with plastic wrap and chill for at least 15 minutes.
Brush tops of the pastries with egg wash. Optionally poke a few holes on the top of the pastries.
Place in an oven preheated to 375F for 15-20 minutes.
Remove and brush with herb butter and top with flaky salt.
Herb Butter Method:
Add unsalted butter, rosemary sprigs, and garlic cloves to a small saucepan.
Cover with a lid and place on the stove over medium-low until the butter is melted.
Leave on the heat for 5 minutes.
Remove from the stove and set to the side.
