Name: Cheesy Spinach Hot Pockets
Prep time: 40 min
Cook time: 40 min
Yield: 8
Ingredients: 2 1/4 tsp. active dry yeast (1 standard packet) -; 1 1/3 c. warm water (about 110°) -; 3 1/2 c. all-purpose flour, plus more for work surface -; 1 tbsp. granulated sugar -; 2 tbsp. extra-virgin olive oil, plus more for greasing -; 3/4 tsp. kosher salt -; 1 large egg, beaten with 1 tbsp. milk -; 1 8-oz. block cream cheese, room temperature -; 1 1/2 c. chopped fresh spinach -; 3 cloves garlic, minced -; 1/4 tsp. kosher salt -; 2 c. shredded mozzarella, divided -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Cheesy Spinach Hot Pockets

1. 2 1/4 tsp. active dry yeast (1 standard packet) -

2. 1 1/3 c. warm water (about 110°) -

3. 3 1/2 c. all-purpose flour, plus more for work surface -

4. 1 tbsp. granulated sugar -

5. 2 tbsp. extra-virgin olive oil, plus more for greasing -

6. 3/4 tsp. kosher salt -

7. 1 large egg, beaten with 1 tbsp. milk -

8. 1 8-oz. block cream cheese, room temperature -

9. 1 1/2 c. chopped fresh spinach -

10. 3 cloves garlic, minced -

11. 1/4 tsp. kosher salt -

12. 2 c. shredded mozzarella, divided -

How to cook deliciously - Cheesy Spinach Hot Pockets

1. Stage

Shape dough into a ball and place in a large mixing bowl lightly greased with olive oil. Turn to coat all sides. Cover tightly with plastic wrap and allow to rise in a warm environment until doubled in size, about 1 hour.

2. Stage

Meanwhile, prepare the filling: Beat cream cheese, spinach, garlic and salt together in a medium bowl. Cover and set in refrigerator until ready to use.

3. Stage

Preheat oven to 400° and line two large baking sheets with parchment paper. Once risen, punch dough down to release the air. Turn dough out onto a lightly floured surface. Using a sharp knife, slice dough in half, then slice each half into quarters. (You'll have 8 pieces of dough.) Flatten each piece with your fingers or use a rolling pin, about 6 inches long and 4 inches wide. Transfer flattened dough to baking sheets.

4. Stage

Bake pockets until tops are golden brown, 23 to 25 minutes. Remove from the oven and let cool on the pan until ready to serve.