Hot Pocket

Ingredients

• 1 cup whole milk – warmed to 105–115°F
• 2.25 tsp instant yeast
• 2 tsp granulated sugar
• 3 cups all-purpose flour
• 1 tsp fine sea salt
• 3 tbsp unsalted butter – melted and cooled
• 1 tbsp olive oil
• 1 cup tomato sauce (canned)
• 0.5 tsp garlic powder
• 1 tsp dried oregano
• 0.5 tsp kosher salt
• 8 ounces shredded low-moisture mozzarella cheese
• 6 ounces pepperoni slices
• 1 large egg
• 1 tbsp water

Instructions

1. In a large bowl, whisk the warm whole milk with the instant yeast and granulated sugar; let stand until foamy, 5–10 minutes.
2. Add the all-purpose flour, fine sea salt, and melted unsalted butter to the bowl and mix until a shaggy dough forms, then knead until smooth and elastic, 8–10 minutes.
3. Cover the bowl and let the dough rise in a warm spot until doubled in size, 60–75 minutes.
4. Meanwhile, make the sauce: Warm the olive oil in a small saucepan over medium-low heat until shimmering, about 1 minute. Stir in the garlic powder and dried oregano for 30 seconds, then add the tomato sauce (canned) and kosher salt. Simmer, stirring occasionally, until thick enough to mound on a spoon, 10–12 minutes; cool to room temperature.
5. Line a sheet pan with parchment. In a small bowl, beat the large egg with the water to make an egg wash.
6. Punch down the risen dough, turn it out, and divide into 4 equal pieces; rest 5 minutes.
7. Working one piece at a time, roll into a 7×6-inch rectangle about 1/8 inch thick (roll between sheets of parchment to prevent sticking).
8. Spread 2 tablespoons of cooled sauce over the lower half of the rectangle, leaving a 1/2-inch border.
9. Top with 2 ounces of shredded low-moisture mozzarella cheese and about 1.5 ounces of pepperoni slices.
10. Fold the dough over the filling to form a pocket, press edges to seal, then fold the edge over and crimp with a fork for a tight double seal. Cut 2 small vents in the top.
11. Transfer to the prepared pan and repeat with remaining dough and filling.
12. Brush the tops evenly with the egg wash.
13. Bake at 425°F (220°C) until deep golden and the cheese bubbles through the vents, 18–22 minutes, rotating the pan once halfway.
14. Cool on the pan for 10 minutes before serving.
15. For freezing and reheating: Cool completely, wrap each pocket tightly, and freeze up to 2 months. Reheat from frozen at 375°F (190°C) until hot and crisp, 20–25 minutes, or microwave 2–3 minutes then crisp in a 400°F (205°C) oven for 5 minutes.