Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, homemade meatball marinara hot pockets. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Make mini meatballs: In a large bowl, combine ground beef, bread crumbs, garlic, parsley, and crushed red pepper flakes and season with salt and Slice into four strips. Spoon marinara, meatballs, and mozzarella onto bottom halves of pie crust strips and fold over tops. Use your fingers to pinch to seal.
Homemade meatball marinara Hot Pockets is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Homemade meatball marinara Hot Pockets is something which I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can have homemade meatball marinara hot pockets using 8 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Homemade meatball marinara Hot Pockets:
- Take 4 small pieces of dough
- Make ready 1 lbs ground beef/turkey or premade meatballs
- Make ready 1 cup marinara or other tomato based pasta sauce
- Get 2 tablespoons butter
- Get 2 tablespoons parmesan cheese
- Prepare seasoning salt
- Get Olive oil
- Prepare Cooking spray
Form meatballs by hand and drop into sauce (raw). Let meatballs cook in sauce at least fifteen minutes before stirring, so as not to break the meatballs up in the sauce. Allow to simmer, covered, at least one hour, stirring occasionally. Homemade Hot Pockets are an easy homemade freezable lunch idea.
Steps to make Homemade meatball marinara Hot Pockets:
- Cook up your meatballs or ground beef in a stop top skillet. Once fully cooked add your marinara sauce and cook until a lot of the moisture from the mixture is gone.
- On a well floured surface roll out your small dough balls into long thin oval/rectangles. Let dough rise for 20 minutes before placing your filling on one half but leaving room around all the edges.
- Wet the ends of the dough with water before folding. Gently stretch the empty half over the filling and seal In the edges by pinching them together. Oil up your hands before moving the raw hot pockets making sure that the middle of the bottom is not stuck to your surface.
- Cook hotpockets in the oven at 425 degrees for 15-20 minutes or until they reach your preferred doneness. Melt butter and wipe over top of your raw hot pockets to help give them a better coloring and it will help parmesan and seasoning salt stick on top.
They are perfect for an on-the-go meal, as well as to put in lunch boxes. My mom used to make pizza pockets for me. These Homemade Hot Pockets are the copycat version of the tasty microwavable turnovers, sold in the freezer section of most grocery stores! "Crispy Buttery Seasoned Crust" on the cover of a Hot Pockets© box gave me the idea that hot pockets aren't made from a pizza kind of dough, after all. You never knew that homemade marinara could be so easy and flavorful! Once you try this you'll never go back to the jar.
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