Hot Pockets:
1 1/2 cups water
2 1/2 tablespoons margarine
2 tablespoons molasses (or honey)
2 cups whole-wheat flour
2 cups all-purpose flour or bread flour
1 1/2 teaspoons salt
1 1/2 teaspoons yeast
Mix dough and rise until double. Divide dough into 11. Roll until about the size of a pita. Put about 1/2 c. of filling in the middle. Bring up both the sides and pinch together. Gently turn it over into your hand and place on greased baking sheet pinched side down. Tuck the ends under. Let rise for 10-15 minutes.
Filling ideas: I usually use ham, broccoli and cheese. You could also do hashbrowns, eggs and crumbled bacon; or pepperoni and cheese with a little tomato sauce and some green pepper or olives. These were very easy to make and so cheap compared to the real thing. They tasted just like actual Hot Pockets. Bake at 375 for 25 minutes. Remove from oven and brush tops with melted butter and sprinkle with fresh cracked pepper and cracked sea salt. Move to cooling wrack so that they don't get soggy. When cooled wrap in paper towel and put in a freezer bag. To heat, microwave on high 2-3 minutes.
