Homemade Chicken Hot Pockets Recipes

Steps:

• Preheat oven to 375°. In a large skillet, cook chicken over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Remove from heat; stir in wing sauce., On a lightly floured surface, roll each biscuit into a 6-in. circle and top each with 1/4 cup chicken mixture and 2 tablespoons cheese. Fold dough over filling; pinch edge to seal., Transfer to an ungreased baking sheet. Bake until golden brown, 12-14 minutes. If desired, serve with blue cheese dressing. Freeze option: Freeze cooled pockets in a freezer container. To use, reheat pockets on an ungreased baking sheet in a preheated 375° oven until heated through.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Unroll crescent roll dough onto a work surface; make 4 rectangles by placing 2 dough triangles next to each other. Pinch perforations closed.
• Mix cream cheese, 1 tablespoon butter, salt, black pepper, milk, and minced onion in a bowl until evenly combined; gently stir chicken into cream cheese mixture. Spoon 1/4 the chicken mixture onto each dough rectangle. Roll dough over the filling and pinch seams closed. Place onto a baking sheet. Spread about 1 1/2 teaspoons butter on each pocket and sprinkle with cracker crumbs.
• Bake in the preheated oven until browned and filling is hot, 20 to 25 minutes.

Steps:

• Add flour, shortening and salt to a food processor. Pulse until the mixture resembles sand.
• With the machine on, slowly add the water in a thin stream until the dough forms a ball (you may not need the entire cup of water - I usually go until my food processor blade won't spin anymore).
• On a lightly-floured surface, form the dough into two equal rounds.
• Place the rounds in a large bowl, cover and refrigerate for approximately 30 minutes.
• Beat the egg with one teaspoon of water. Set aside.
• Preheat oven to 400°.
• On the floured surface, cut the dough into 6-8 equal portions. Roll out into a thin round (not so thin it will tear; about 1/8" thick or so). Trim into a 6" round (I use a salad bowl as a guide, placing it on top and running a knife around the edge).
• Repeat with all of the dough. Any scraps I usually make some more.
• Place ingredients of your choice in the middle, leaving room for sealing the dough around the edge. Some ideas:.
• Taco - seasoned taco meat, topped with cheddar cheese.
• Pizza - pizza sauce, mozzarella cheese, pepperoni.
• Once you place the stuffing into the middle, brush the egg wash around the edges. Fold over (making a half-moon) and pinch the opening. Place onto a greased cookie sheet.
• Repeat with remaining rounds.
• Brush all of the hot pockets with the remaining egg wash.
• Bake for 20-25 minutes, or until the tops are golden brown.

Steps:

• In a large bowl, mix the warm water, sugar, and yeast. Let sit for 5 minutes, or until the mixture becomes cloudy and slightly foamy.
• Add the flour, salt, and 1 tablespoon of oil to the bowl with the yeast mixture and stir until combined.
• Turn out onto a lightly floured surface and knead for 3-5 minutes.
• Wipe the large bowl clean and lightly coat with remaining oil. Place the dough into the bowl and cover with plastic wrap and a dish towel.
• Set in a warm place for 20 minutes, or until the dough has nearly doubled in size.
• Preheat oven to 450ºF (230ºC), and line a sheet tray with parchment paper.
• Once risen, turn dough out onto a lightly floured surface and stretch the dough into a 12x22-inch (30x56 cm) rectangle.
• Layer the ranch, chicken, bacon, and cheddar in the center of the rectangle, lengthwise, leaving 1-2 inches (2 ½-5 cm) on the top and bottom.
• Slice the dough in half through the center, lengthwise.
• Fold each piece's center edge towards the outer edge and pat down, creating a long roll-up.
• Slice each roll into 4-5 equal pieces. Pinch the edges closed on all the pieces and place on sheet tray.
• Brush the tops with olive oil and sprinkle with remaining cheese.
• Bake for 15-20 minutes, or until light golden brown.
• Serve immediately or allow to cool, then freeze in an airtight container up to 1-2 months.
• To reheat, microwave for 45 seconds to 1 minute.
• Enjoy!

Steps:

• Line a cookie sheet with foil or parchment paper.
• Preheat your oven to 375.
• Remove and unroll the crescent rolls and divide the crescent rolls into four squares (2 triangles each).
• Seal the perforations on each of the four squares so that the triangles are connected.
• Divide the cheese into halves and place one half on each of the four squares.
• Divide the bacon in half and place one half on each of the four squares.
• Mix canned chicken and BBQ sauce in a mixing bowl.
• Scoop one to two tablespoons (more or less to taste) of BBQ chicken onto each of the four crescent squares.
• Fold each crescent square in half (covering the mixture). Press to seal the edges.
• Wisk egg, and brush mixture onto the tops of each of the rolls.
• Top with parmesan.
• Space the rolls evenly apart, and bake as directed at 375 for 11-13 minutes.