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Stuffed Bread: Homemade Hot Pockets
ago, we discovered that stuffed bread was a real treat. At
first, we stuffed them with meat and cheese concoctions but
later, we tried everything from chocolate chips (chocolate
chips, sour cream, and sugar) to sun-dried tomatoes
(sun-dried tomatoes, olives or onions, and basil). Today,
we'll show how to stuff that bread, to make hot pockets.
Homemade Hot Pockets are simple to make and simple in
concept. You put the sandwich fixings into the bun before
you bake it. On the left, is a bun with a brat, cheddar
cheese, and mustard. On the right, is a ham and cheese
pocket. Here's how to make them.
1. Mix the bread according to package instructions. We used
an Idaho Potato White Mix for bread machines but any mix or
recipe will do. If you are using your bread machine, set the
machine for “dough” so that it will rise but not bake.
2. After the dough has risen, divide it into bun-sized
pieces—eight pieces for a bread machine mix or sixteen for a
double loaf mix is about right.
3. Roll each piece flat with a rolling pin. Place the meat,
cheese, and condiments in the center of the bread pieces.
Pull the dough around the filling, pinching the seams
closed. The dough will tend to pull apart on the seams as it
rises again so pinch the seams tightly together making sure
that they are bound and sealed well. Place the buns seam
side down on a greased baking sheet. Let the dough rise
until puffy and doubled. It will take longer to rise than
dough alone because of the cool filling in the dough.
4. Bake for eighteen minutes or until the bread is done.
Serve hot. Refrigerate leftovers.