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Recipe Thursday-Hot Pockets

Posted on April 12th, 2012 | Posted in Recipes, Sandwich

I absolutely love this recipe for Hot Pockets! Despite Jim Gaffigan giving Hot Pockets a bad rap these are so delicious and addictive. Proceed with caution though before making this recipe make sure that you have friends to share them with or else you may be eating 16 hot pockets:). This recipe is from my friend’s mom; she use to make them when I was growing up and I treasure this recipe. The dough turns out to be such a soft perfect consistency, I credit this to the mashed potato addition, and in my mind would pair well with any filling. I made mine with ham and cheese. Also, for anyone that has not seen Jim Gaffigan’s bit on this delicacy, make sure to watch it. Enjoy some comedy and some truly tasty Hot Pockets. You’ll be glad you ate it!

Hot Pockets with Ham and Cheese Filling

Yield 16 Hot Pockets
Ingredients
2 1/2 teaspoon active dry yeast (991832)
1/4 cup water
2 medium potatoes, cooked and mashed (LND910)
2 cups hot water that potatoes were boiled in**not all water is used**
2/3 cup oil (992065)
2 tablespoons salt (991861)
1/2 cup granulated sugar (991842)
3 eggs, beaten (EGG011)
7 cups all-purpose flour (991867)
3 cups cubed ham (PRI100)
2 cups shredded cheddar cheese (774136)
butter (880024)

Method
Soften yeast in water; set aside. Cook and mash potatoes. Add hot mashed potatoes and potato water totaling 2 cups. Mix potato mixture with oil, sugar and salt. Add eggs and 2 cups flour. Add yeast and remaining flour and knead on well-floured board until dough is smooth and soft; place in a greased bowl and either refrigerate or place in warm area and allow to rise until doubled in size.

Divide dough into 4 parts. Roll each part out in a 12 x 12-inch square and cut into 4 squares. Place 2 heaping tablespoons of cubed ham and 1 tablespoon of cheese on each square. Bring up corners and seal sides. Place seam side down on lightly greased baking sheet and bake in 400-degree oven for 12 to 15 minutes. Brush lightly with butter after baking.

Recipe from Ruth Hess Miller

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