Posted by Suzanne McMinn on January 24, 2008 @ 5:05 am
Tags: ham, pepperoni, sandwiches, yeast breads
Main Dishes, The Farmhouse Table
They have weird food here. But every time I try one of these weird things they do in the country, I like it. Like ramps. I admit, I like ramps. They are pungent!!! But they were actually, shockingly, good. You can read about my ramps adventure here. And then there were the Fried Bologna Sandwiches. You might as well have suggested I put ketchup on Oreos when I first heard about that, but I found out I liked it. And now….pepperoni rolls. Everywhere, they sell pepperoni rolls. So I had to try that, too. (Seriously, if you told me to jump off a cliff, I’d probably do it! I think I have to try stuff!) I found I liked pepperoni rolls, too, only…. There just wasn’t enough stuff. Enough pepperoni. Enough cheese. Enough sauce. Solution? Make my own!
Now this is a pepperoni roll.
And then I figured out that you could make all sorts of stuff this way and that they were pretty much like Hot Pockets. And there is nothing they can package up and sell at the grocery store that you can’t make better at home.
How to make Homemade Hot Pockets:
Start with the basic Hot, Crusty French Bread recipe, using the Italian bread variation, doubled for a dozen Homemade Hot Pockets.
6 cups all-purpose flour
1 package yeast
(rapid-rise recommended)
2 cups warm water
salt to taste
4 tablespoons olive oil
In a large bowl, combine water with yeast, salt, and oil. Let sit for five minutes. Stir in flour until the dough is stiff enough to knead. (Add flour a little at a time. Six cups flour is approximate; exact amount may vary.) Knead dough until smooth and elastic-a few minutes. Place dough in a greased bowl; cover. Let rise until doubled.
Now it’s time to turn this into pepperoni rolls-all you need is a package of sliced pepperoni, spaghetti sauce, and mozzarella cheese.
Divide dough into four parts and one portion at a time, roll into a 6-inch by 12-inch rectangle. To make three pepperoni roll Homemade Hot Pockets per portion, start with two teaspoons of sauce, spread in three parts across the rectangle of dough. Leave a space between where you will cut the rolls apart. Add pepperoni slices and mozzarella cheese.
Cut rolls apart with a knife, roll up, pinch ends and edges to seal. Once packed and rolled, place on a greased baking sheet and bake 15-20 minutes (till nicely browned) in a 375-degree oven. Let cool on a wire rack.
You can use anything for Homemade Hot Pockets. Ham and swiss! Bacon and cheddar! Roast beef and provolone! Add sauteed vegetables, or use vegetables alone for a veggie hot pocket. You can use a couple teaspoons of sour cream instead of spaghetti sauce for different flavors. The possibilities are endless for a perfect grab-and-go sandwich!
Store them in the fridge for a few days or in the freezer to grab whenever you need one. Reheat in the microwave for a minute.
They’re so good…..
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Posted by Suzanne McMinn on January 24, 2008 @ 5:05 am
Tags: ham, pepperoni, sandwiches, yeast breads
7:39
am
And then do reheat before eating? How would you reheat without the bread becoming too dried out? Looks great!
BW
7:42
am
You can reheat them in the oven or the microwave. There’s sauce inside so they don’t dry out.
7:47
am
Yummy! They look wonderful.
But doesn’t anyone have weight issues? Heart disease? Clogged arteries? Gall stones?
-Kim
7:52
am
Kim, you could do veggie hot pockets! Low-fat cheese!
8:18
am
Oh yes I have more than that but we are going to try it hubby and I
THANKS Suzanne!
8:23
am
Want. These. Geez, you could do this with almost any leftovers in the house! Pot Roast ones! Yummy. Must try this…
8:32
am
Dear me…I’m gonna need bigger sweatpants.
9:15
am
Ya, Ya, hot pockets, they look great, but why I am really writing is because I saw no where else to post per your little banner that said “lunch worked out”!!!!!!!! I am so excited!!!
Iwant the next installment, I want the next installment!!!
52 Rules!
…phew….no really, the hot pockets look like a great lunch idea….*calming down* really
9:36
am
Suzanne, have you tried the Oliverio’s canned peppers & tomatoes on the pepperoni rolls? yummmmmmm
10:12
am
Hey Suzanne, give these a try with Provolone cheese!! They’ll quickly become a favorite too.
11:14
am
My Dad makes something like that, except in a great big loaf, then you slice it into portions. It’s good hot or cold. He calls it Stromboli, but it’s not always authentic Italian stromboli. (He experiments.)
You would probably like Rogers & Mazza’s Pepperoni Rolls, from Clarksburg WV. You can sometimes find them in gas stations around here — they’re in plastic packages with blue and white lettering on them. My school sells them for a fundraiser every fall and I buy a ton and freeze them. They’re soooooo good!
BTW Ramps are all the rage in NYC. One of my friends harvests them in the spring when she comes home to visit and then sells them to a restaurant up there for some crazy amount. Hilarious!
2:45
pm
Now that is a recipe that I am going to HAVE to try. My 10 year old, pickiest of picky eaters will probably even like them ;)
2:55
pm
What a great idea! With my bread machine it should be easy. Coolness!
5:10
pm
They look yummy!
5:59
pm
Um…YUM? I think that about covers it! My guys would woof these down. We used to make fried baloney sandwiches when we were growing up. Good old stick to your ribs kinda food.
7:34
pm
These look fabulous! I’ve gotta make some this weekend!
9:23
pm
If I made these they wouldn’t last past one night. My hus and Daughter would devour them! You’re making ME hungry. Off to check and see if I have the ingredients……..
11:26
pm
I suck at bread making.
I am wondering if I could make them in a wrap on an as needed basis. I live alone so it would take me awhile to eat them. Oh well, I’ll just look and drool. 
They look delicious. Have a good evening and 
to all.
7:42
am
That looks so yummy!! I will have to try that out sometime!