Homemade Hot Pockets(Gluten Free Dough included)

Kid Favorites in  our home! We make double and triple batches and freeze them for lunches!

Update 10/10/11- we have put my son on a gluten free diet. Hot Pockets are one of his favorite lunches so I made a dough to accommodate him. It is added at the bottom of the post.

Dough:

1 1/3 c water
2 t sugar
1 1/4 t salt
2 T olive oil
2 T cornmeal
2 c flour
1 c whole wheat flour
1 t baking powder
1/4 t garlic powder
1/4 t onion powder
1 tablespoon dough enhancer(optional, recipe here)
1 1/2 t yeast
KitchenAid instructions:
measure yeast into the bowl and add the warm water and sugar, allow to sit for about 5 minutes until foamy(proofing the yeast)
Meanwhile mix all dry ingredients in a separate bowl.
After the yeast is proofed add in olive oil with the flat beater, mix well then slowly add the dry ingredients. When all ingredients are incorporated switch to the dough hook and knead for about 3-5 minutes until smooth and elastic.
Place in a greased bowl and allow to rise until doubled(about an hour)
Punch down and divide into 10 equal pieces.






Sauce:
1 (8oz ) can tomato sauce
1/4 tsp dried oregano
1/4 tsp dried basil leaves
1/4 tsp dried thyme
1/4 tsp garlic powder
1/4 tsp salt
1/8 tsp ground black pepper
1 bay leaf
1/2 tsp lemon juice
dash of onion powder
1tsp sugar
1/4 cup sneaky chef orange puree(optional, recipe here)
Combine all ingredients in a saucepan. Heat the sauce until it starts to bubble, then turn the heat down and simmer, covered for 30 to 60 minutes, until it reaches the thickness you desire. When the sauce is cooled store in the refrigerator in a tightly sealed container until required.

Roll out each piece into 6 inch circle. I use a calzone maker to press them. (LINK)

Spread a few teaspoons of sauce on the circle,





















top with cheese and pepperoni or ANY THING you want! Experiment with them!

Dab a little water around the edges and Fold over and seal edges WELL.





















sprinkle with a little mozzarella and Italian seasoning.











Place on greased baking sheet and bake 12-15. Remove to wire rack and let cool completely. Wrap individually and pop them in the freezer.
to defrost unwrap and wrap in paper towel. Microwave for 1 minute and check...may need some more depending on how big you made them!
Enjoy!



Gluten Free Dough:

1 TB yeast
1 TB sugar
1 1/2 cups warm water
2 TB olive oil
1 1/2 cups brown rice flour
1 cup potato starch
1/2 cup tapioca starch
1/2 cup ground flax
1/4 cup millet flour
2 tsp xanthan gum
1 cup white rice flour(approximately)
1 tsp salt
olive oil for brushing

Dissolve yeast in water with sugar and olive oil, allow to sit for until foamy.
Combine brown rice flour, potato starch, tapioca starch, ground flax,millet flour and xanthan gum in a bowl and mix very well.
Add 1/2 cup of the flour mixture at a time to the liquid until all is incorporated.
Add white rice flour until you get a dough that holds together well. Knead well.

Place in a greased bowl, turn to coat and allow to rise. Punch down and continue as directed above. Handle carefully. It is more delicate than wheat dough. Brushing with olive oil will help prevent cracking.
This recipe made me 14 hot pockets.