Homemade hot pockets! Zomg!!

After mastering the art of carbolicious bready goodness, it was time to do something else with it.

Hot pockets? Sure! I've got leftover meat from a roast.

First step - whaddya want in it? Well... what'cha got? I like meat, cheese and veg in mine. Pick out what looks good to you.

Make the dough... go to my bread recipe to see how...

Filling example :

2 cups pre-cooked shredded Pork roast
1 Yellow Squash (shredded)
1 Medium Carrot (shredded)
4 scallions (cut into 1/4 bits)
Cheese!
1 can Tomato Paste w/garlic, basil and oregano
Ken's Sweet Vidalia Onion Salad Dressing
Adobo crillollo (spanish seasoned garlic salt)

Put the meat, cheese and veg into a bowl and toss with about 2 tbsp dressing and a few shakes of adobo.

Dough shaping and filling time! :

Take a lump of dough about the size of a tangerine, roll it between your hands to form a log. Grab the rolling pin and roll the dough on a floured board into a rough rectangle shape a little longer than your hand and about as wide.

Spread tomato paste to about 3/4 in from each edge. Coat it well, if you can see the dough add a little more. Put a layer of the stuffing onto the paste and pinch the long edges to seal it. Flip the short edges in over your seam and lay it on a greased cookie sheet seam down. Feel free to squidge the tube o' goodness  to make it a little firmer before you set it down. Spray with more spray grease and cover with a moist paper towel to keep them from drying out as you work.

Repeat until you're out of stuffing or dough.

Make sure to leave at least an inch between hot pockets, so they have room to rise.

Let em rise for about 20- 30 minutes then bake at 350 degrees for about 18 minutes.

Nom!