Homemade Hot Pockets®

My mom wanted me to make dinner and I was tempted to go into the frozen food isle and buy hot pockets. Then I thought to myself...why not make my own! My family raved over them and now I make them all the time. Very quick, low-cost dinner, yet delicious and addicting. Easy to add or subtract ingredients in each separate pocket to please everyone's taste. Very simple recipe. Familiar name...better taste.

• Preparation Time: 25 mins
• Cooking Time: 19 mins
• Total Time: 44 mins
• Calories: 407 Calories

Ingredients

• 2 (8 ounce) cans refrigerated crescent roll dough (such as Pillsbury®, divided
• 1 ½ teaspoons vegetable oil, or as needed
• 1 ½ heads broccoli, cut into small florets, or more as needed
• 1 (8 ounce) package sliced fresh mushrooms, or to taste
• 1 cup cooked ham chunks, or to taste
• 1 (8 ounce) package shredded sharp Cheddar cheese, divided

Recipe Instructions

Step 1

Place 2 crescent rolls on a baking sheet. Pinch triangular seams together to make a rectangle; flatten dough to make a larger base. Repeat with the remaining pairs of rolls in the can.

Step 2

Heat oil in a saucepan over medium-high heat. Saute broccoli and mushrooms until tender, about 6 minutes. Transfer to a plate. Add ham to the pan; cook until liquid evaporates, 3 to 5 minutes. Spoon 1/4 of the ham onto each dough base. Divide broccoli-mushroom mixture among the dough; sprinkle 3/4 of the cheese over the pockets.

Step 3

Open the second can of rolls. Stretch 2 rolls out to form a rectangle; place over each pocket, covering the filling. Pinch sides together to seal the pockets. Sprinkle the remaining cheese on top.

Step 4

Bake in the preheated oven until golden brown, about 10 minutes. Let cool for about 5 minutes.