With a little tweak to traditional fathead dough, you can enjoy “Hot Pockets”. Here I’ll show you how to make the dough – with only TWO ingredients – and two types of pockets with some other suggestions.
3/4c Mozzarella, Shredded
1/3c Almond Flour
Optional: If making a pizza pocket, add a 1t each of garlic and Italian seasoning to the dough mix. Trust me on this one.
1. Put the shredded mozzarella in a bowl and microwave for one minute. Stir in the almond flour until well combined. Divide dough in half. Place one part at a time between parchment paper and roll out into a oval/rectangle.
2A. CLASSIC POCKET – Layer pepperoni, a spoonful of your favorite marinara sauce, and sprinkle on some mozzarella. Fold in tops, sides, flip over, and poke with a knife to allow steam an escape route.
3B. BREAKFAST POCKET – Layer scrambled eggs, sausage/ham/bacon, and sprinkle on some cheddar cheese. Fold in tops, sides, flip over, and poke with a knife to allow steam an escape route.
4. Bake at 400 for 10-12 minutes. When brown and “taps” to the thump, they’re done.
NOTES: Sauce must be in the middle not touching the top or bottom of the dough and cheese must be on the bottom, otherwise it’ll muck up the consistency.
Sausage, Spinach, Feta
Broccoli (steamed, chopped small) and Cheddar
Taco – meat, pico de gallo, cheddar cheese, onions (diced)
Ham (diced or shaved) and Cheddar
The possibilities are endless! Have fun!