Homemade Hot Pockets

homemade hot pocket

homemade hot pocket #2

*Yields 4 hot pockets

1 package thick crust Pilsbury pre-made pizza crust
1 can pizza sauce (you may want to change this to alfredo sauce if you use chicken)
1 1/2 C pepperoni slices (you may exchange this for another meat or add to)
2 C mozzarella cheese
*note amounts may vary depending on what you want more or less of.

  • Add diced mushrooms, deiced red bell peppers, spinach, chopped onions, chopped broccoli, hot sauce, etc.
  • Top your hot pocket with seasoning such as parmesan cheese and basil leaves.

Pre-heat oven to 425 degrees (or whatever your pre-made pizza dough package says) Roll out your pre-made pizza crust. Cut into 4 pieces. Fill dough with desired ingredients and enclose your hot pocket so that it is in fact a “pocket.” Place parchment paper on pan and place hot pockets on top. Cook for 15-16 minutes if using regular oven and 13 minutes in convection oven (or whatever your pre-made pizza crust package recommends)

The fun thing about this recipe is that you can really put whatever you want in it and each person can make their own so it becomes a personalized Hot Pocket!

I would love to see how some other people designed their hot pockets so please share your masterpieces!


Homemade Fiesta Bowl

homemade fiesta bowl

my roommate and I got creative one night and here is what we came up with.

spanish rice
black beans
ground beef
bell peppers (any color you like)
hot sauce
tortilla chips

cook spanish rice. mix salsa with rice to make mexican-style rice. brown ground beef. cook black beans. dice bell peppers. Put mexican-style rice in bottom of bowl. Then put a layer of ground beef, followed by a layer of black beans. Place raw bell peppers on side along with chips. pour hot sauce as desired and eat!

note: you can cook bell peppers if you want and I would recommend adding taco seasoning or steak seasoning t ground beef.

Creamy Chicken and Gnocchi Soup

Creamy Chicken and Gnocchi Soup

  • 1 Tbs. extra virgin olive oil
  • 4 Tbs. butter
  • 4 Tbs. flour
  • 1 quart half & half
  • 1/2 c. celery, finely diced
  • 1 c. onion, finely diced
  • 2 minced garlic cloves
  • 2 – 14.5 ounce cans of chicken broth
  • 1 c. carrots, shredded
  • 1-2 c. chicken breasts, cooked and diced
  • 1 package gnocchi, cooked according to package directions
  • 1 c. of fresh spinach, chopped
  • 1/2 tsp. salt
  • 1/2 tsp. thyme
  • 1/2 tsp. parsley
  • 1/4 tsp. nutmeg

Saute the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour and make a roux. Let the butter and flour mixture cook for a minute or so before adding the half and half. Add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth. Let the mixture thicken again, add the cooked gnocchi, spinach, and seasoning; simmer until soup is heated through and serve.