Moist & Flaky Hot Pockets
These delicious homemade style of hot pockets are simply delish! We all at the office were pleased with the results,. They are so easy to do! Delicious & flaky and filled with our favorite cheeses, spinach, fresh tomatoes, and bacon! A delicious brunch treat we enjoyed at the office. For dessert, I also made apple cinnamon pockets with the left over pastry sheets.
We were so pleased with these delicious pockets, that we will make sure and put them on our "frequent flyer menu." The best tip that I can give you is to make sure that you brush egg wash on both sides. The egg wash makes for a flaky moist crust.
Ingredients - to make 12
2 boxes of Pepperidge Farm Pastry Sheets (there are 2 sheets to a box)
1 egg (for egg wash)
1 Tablespoon of water (to make egg wash)
1/2 cup of Parmesan Cheese (Shredded)
1/2 cup of Mozzarella Cheese (Shredded)
5-6 Ruby Red Cherry Tomatoes (I use the kind of the fine) Cut them in 1/2
1 Pkg of Pre-cooked Bacon -- (However, Microwave the whole pkg for about 40 seconds to get crispier) or use cooked bacon
1 cup Fresh Baby Spinach
TO MAKE:
Preheat Oven to 350 Degrees -- Line cookie sheet or spray cookie sheet with Spray
Remove Pastry Sheets from Freezer. Let thaw for about 30-40 minutes or until they are soft.
Place each sheet on lined or greased large cookie sheet.
Brush egg wash on top of each sheet. (Egg wash is beaten egg with water)
Layer a light coat of Parmesan Cheese
Layer a light coat of Mozzarella Cheese
Add cut tomatoes on top of each sheet. I added 4-5 tomatoes on top.
Add 3-4 spinach leaves on top.
Roll the Pastry Sheet Over until rolled flat. Coat with egg wash and bake at 350 for 15-20 minutes or until golden.
Delicious!
These delicious homemade style of hot pockets are simply delish! We all at the office were pleased with the results,. They are so easy to do! Delicious & flaky and filled with our favorite cheeses, spinach, fresh tomatoes, and bacon! A delicious brunch treat we enjoyed at the office. For dessert, I also made apple cinnamon pockets with the left over pastry sheets.
We were so pleased with these delicious pockets, that we will make sure and put them on our "frequent flyer menu." The best tip that I can give you is to make sure that you brush egg wash on both sides. The egg wash makes for a flaky moist crust.
Ingredients - to make 12
2 boxes of Pepperidge Farm Pastry Sheets (there are 2 sheets to a box)
1 egg (for egg wash)
1 Tablespoon of water (to make egg wash)
1/2 cup of Parmesan Cheese (Shredded)
1/2 cup of Mozzarella Cheese (Shredded)
5-6 Ruby Red Cherry Tomatoes (I use the kind of the fine) Cut them in 1/2
1 Pkg of Pre-cooked Bacon -- (However, Microwave the whole pkg for about 40 seconds to get crispier) or use cooked bacon
1 cup Fresh Baby Spinach
TO MAKE:
Preheat Oven to 350 Degrees -- Line cookie sheet or spray cookie sheet with Spray
Remove Pastry Sheets from Freezer. Let thaw for about 30-40 minutes or until they are soft.
Place each sheet on lined or greased large cookie sheet.
Brush egg wash on top of each sheet. (Egg wash is beaten egg with water)
Layer a light coat of Parmesan Cheese
Layer a light coat of Mozzarella Cheese
Add cut tomatoes on top of each sheet. I added 4-5 tomatoes on top.
Add 3-4 spinach leaves on top.
Roll the Pastry Sheet Over until rolled flat. Coat with egg wash and bake at 350 for 15-20 minutes or until golden.
Delicious!
