Summary: I’ve been making bread using the Artisan Bread in 5 Minutes A Day method and I highly recommend buying the book. Anyway, I used their dough to make hot pockets, both sweet and savoury. I am lazy and buy pizza sauce in a squeeze bottle and pizza cheese too. I have included a scaled down version (full recipe can be found here) of the dough, which makes 2 hot pockets and can be kept in the fridge and used for 14 days! Very convenient for quick snacks. I like cheese and broccoli as a filling and Mr Ask loves cheese and pepperoni. For a sweet version we love choc chips, mini marshmallows and nuts.
Ingredients
- 200ml warm (40C) water
- 1 tsp dry yeast
- 1 tsp coarse salt
- 2 cups plain flour
Instructions
- Add the water, yeast and salt to container with a lid, big enough to hold the finished dough once doubled in size.
- Add flour and stir until there is no dry flour. Cover with the lid but do not completely seal (I just lift the corner of a Tupperware container).
- Leave at room temperature for 2-3 hours and then either use or put the whole container in the fridge.
- Pre heat oven to 240C. If you have a pizza stone, throw that in the oven too.
- Grab a half the dough. Place on a floured board and roll out into a circle just under 1cm thick. Lay the rolled dough on some baking paper to make it easier to lift once made.
- Spread thinly with pizza sauce leaving a 2cm border. Add the toppings and cheese to one half of the dough.
- Fold the other half over and bring the bottom edge of the dough over the top edge. Pleat it down to close it up, as you would for a Cornish pasty.
- Transfer to a tray or pizza stone and bake for around 10-15 mins or until crunchy and browned on the outside.
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