Cheesesteak Hot Pocket (Printable Version)
Golden baked pocket filled with seasoned beef, sautéed peppers, onions, and melted cheese.
# Ingredients Required:
→ Filling
01 -
15 ml olive oil
02 -
225 g thinly sliced beef
03 -
1 small onion, sliced
04 -
1/2 green bell pepper, sliced
05 -
1/2 red bell pepper, sliced
06 -
2.5 ml salt
07 -
1.25 ml ground black pepper
08 -
1.25 ml garlic powder
09 -
120 g shredded provolone or mozzarella cheese
→ Dough
10 -
1 sheet puff pastry or pizza dough
11 -
1 egg, beaten
# Guide to Cooking:
01 -
Set the oven temperature to 200°C (400°F) and allow it to fully preheat.
02 -
Heat olive oil in a skillet over medium heat. Sauté sliced onions, green and red bell peppers until tender. Add thinly sliced beef and cook until no longer pink, seasoning with salt, black pepper, and garlic powder evenly throughout.
03 -
Roll out the dough sheet on a lightly floured surface. Spoon the cooked beef mixture evenly over half of the dough. Sprinkle shredded cheese on top. Fold the dough over to cover the filling and press edges firmly to seal.
04 -
Brush the sealed dough with beaten egg to create a glossy finish. Cut small vents on the top to allow steam to escape during baking.
05 -
Place the pockets on a baking tray lined with parchment paper. Bake in the preheated oven for 15 to 20 minutes until the exterior is golden brown and crisp.
06 -
Allow the hot pockets to cool slightly before serving to prevent burns and enhance flavor development.
# Extra Suggestions:
01 -
Ensure the beef is cooked entirely to safe temperatures and the dough is sealed well to prevent filling leakage.