Homemade Hot Pockets

Lunch box with Hot Pockets with a slice of kiwi and cherry tomatoes on the sides.

4.13 from 8 votes

Homemade Hot Pockets

These homemade Turkey Hot Pockets (Hand Pies) are perfect for lunch and satisfy both kids and adults! Made with crescent rolls, the possibilities are endless!

Prep Time20

Cook Time12

Total Time32

Course: Main Dishes

Cuisine: American

Servings: Pockets

Calories: 77kcal

Author: Kim Schob

Equipment

Ingredients

1 8-ounce tube crescent rolls
4 - 8 slices turkey deli meat
2 slices Swiss cheese halved

Cups - Metric

Instructions

Preheat the oven to 375 degrees F.
Line a baking sheet with parchment paper or spray with cooking spray.
Open can. Remove dough and separate into 4 rectangles (2 triangles each). Press perforated seams together.
For each hand pie: Place 1 - 2 slices of turkey deli meat on one side of the dough. Top with one half slice of swiss cheese, folding the cheese in half.
Fold over the dough in half and press edges closed with a fork.
Transfer hand pies to the prepared baking sheet. Bake for 10 - 12 minutes or until golden brown.
Allow to cool completely before packing inside lunch bag.

Notes

Press those seams well. Pinch the perforated seams of the crescent dough together firmly before adding your filling. If the seams aren't sealed, the filling can leak out during baking.
Don't overfill. It's tempting to pile in extra turkey, but too much filling makes it hard to seal the edges cleanly. Stick to 1 to 2 slices of meat and half a slice of cheese per pocket.
Crimp the edges with a fork. Pressing the edges closed with a fork gives you a tighter seal and those classic hot pocket ridges that make them easier to hold.
Check for golden brown. Ovens vary, so start checking around the 10-minute mark. You're looking for a deep golden color on top. Pull them too early and the dough may be doughy in the center.
Let them cool before packing. If these are going into a lunch box, let them cool completely first. Packing them warm traps steam and makes the crust soggy.
Line the baking sheet. Parchment paper or a light spray of cooking spray keeps the bottoms from sticking and makes cleanup a breeze.
Make a batch with different fillings at the same time. Because each pocket is sealed individually, you can do turkey

Nutrition