Cheesy Spinach Hot Pockets

Yields:
8
Prep Time:
40 mins
Total Time:
2 hrs 5 mins
You'll have a hard time deciding which is more delicious: the soft and fluffy homemade dough or the cream cheese and spinach filling!
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Ingredients
For The Dough
- 2 1/4 tsp. active dry yeast (1 standard packet)
- 1 1/3 cups warm water (about 110°)
- 3 1/2 cups all-purpose flour, plus more for work surface
- 1 Tbsp. granulated sugar
- 2 Tbsp. extra-virgin olive oil, plus more for greasing
- 3/4 tsp. kosher salt
- 1 large egg, beaten with 1 tbsp. milk
For The Filling
- 1 8-oz. block cream cheese, room temperature
- 1 1/2 cups chopped fresh spinach
- 3 cloves garlic, minced
- 1/4 tsp. kosher salt
- 2 cups shredded mozzarella, divided
Directions
- Step 1In a large mixing bowl or the bowl of a stand mixer fitted with a hook attachment, combine yeast and warm water. Stir and let sit until mixture is foamy, 5 minutes. Add flour, sugar, oil and salt. Mix by hand, or with the dough hook on low speed, 1 minute.
- Step 2Knead by hand or with your dough hook on low-medium speed, 5 minutes. If the dough is too wet, add up to 1/4 cup more flour. After kneading, your dough should be smooth and elastic. Poke with your finger—if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
- Step 3Shape dough into a ball and place in a large mixing bowl lightly greased with olive oil. Turn to coat all sides. Cover tightly with plastic wrap and allow to rise in a warm environment until doubled in size, about 1 hour.
- Step 4Meanwhile, prepare the filling: Beat cream cheese, spinach, garlic and salt together in a medium bowl. Cover and set in refrigerator until ready to use.
- Step 5Preheat oven to 400° and line two large baking sheets with parchment paper. Once risen, punch dough down to release the air. Turn dough out onto a lightly floured surface. Using a sharp knife, slice dough in half, then slice each half into quarters. (You'll have 8 pieces of dough.) Flatten each piece with your fingers or use a rolling pin, about 6 inches long and 4 inches wide. Transfer flattened dough to baking sheets.
- Step 6 Spread 2 tablespoons filling on 1 end of each piece of dough. Top with 1/4 cup shredded mozzarella. Fold the other end over top and pinch the edges to seal, then use a fork to crimp the edges. Brush the tops and sides of each pocket with egg wash, then slice 2 to 3 slits in the tops for air vents.
- Step 7Bake pockets until tops are golden brown, 23 to 25 minutes. Remove from the oven and let cool on the pan until ready to serve.
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