SPEEDY HOT POCKETS

Here is a delicious recipe from the Prepared Pantry. Most Hot Pockets are made with a yeast dough, similar to pizza dough. This recipe is fast and simple, because you don’t have to wait for the dough to rise. If you like hot biscuits, then you will enjoy these hot pockets. The biscuit dough is tender & flaky. Fill the dough with meats or cheeses that you like. You can even spread a bit of mustard or pesto sauce on the dough before baking. I brushed the tops of mine with melted butter before & after baking. You can even use pepperoni or bacon, and then sprinkle buttered tops with Parmesan. YUMMY!

Ingredients

 2 cups all purpose flour
 2 teaspoons baking powder
 1/2 teaspoon baking soda
 1/2 tablespoon sugar
 1/2 teaspoons salt
 1/4 pound (one stick) cold butter
 2/3 cup buttermilk

Directions

Preheat the oven to 425 degrees. Oil a baking sheet.

1. Measure the flour by scooping some into a bowl and then spooning the flour into the measuring cup. (If you measure packed flour, you will have too much.)

2. Add the baking powder, baking soda, sugar, and salt and stir these ingredients into the flour. Slice the cold butter into the flour mixture. Use a pastry knife or two kitchen knives to cut the butter into the flour mixture. Work the butter into the flour mixture until you have a coarse, grainy mixture.

3. Make a well in the middle of the flour and pour the buttermilk into the flour mixture. Stir until just moistened and knead a few times to make a smooth dough.

4. Roll the dough to a thickness of 3/8-inch. Use a large drinking glass or small bowl to cut circles four inches in diameter. Spread mayonnaise or mustard on one and pile meats, cheeses, or other fillings in the center. Lay another circle over the top. Holding the two circles in your hand, pinch the edges tightly together clamshell fashion. Through the open side, stuff additional fillings into the pocket and then continue pinching the edges together. Place the pocket on the prepared sheet and press the pocket into a flat disc (about 3/4-inch thick) with the heel of your hand.

5. Bake for 12 to 14 minutes or until the pockets begin to brown. Remove the pockets from the baking sheet and place them on a wire rack. Serve hot.