Homemade meatball marinara Hot Pockets Personally I think homemade dough tastes the best and is much healthier for you than lard-filled pre made dough. Meatball Sub "Hot Pockets" Imagine a meatball sub stuffed inside pie crust.yeah, we know. Best Hamburger Recipes Beef Recipes Cooking Recipes Meatball Subs Meatball Marinara Hot Pocket Recipes Homemade Hot Pockets Best Meatballs Sammy.

Ingredients of Homemade meatball marinara Hot Pockets

  1. You need 4 of small pieces of dough.
  2. You need 1 lbs of ground beef/turkey or premade meatballs.
  3. You need 1 cup of marinara or other tomato based pasta sauce.
  4. You need 2 tablespoons of butter.
  5. Prepare 2 tablespoons of parmesan cheese.
  6. You need of seasoning salt.
  7. It's of Olive oil.
  8. You need of Cooking spray.

Homemade meatball marinara Hot Pockets step by step

  1. 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..
  2. 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..
  3. 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..
  4. 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..

For more information about this, please see our disclosure policy. As an associate of Amazon and other websites, I may earn a small commission whenever you click through a link from this site. Delicious classic Italian style meatballs with reduced fat mozzarella cheese and sauce, all in a garlic buttery crust. Although the fillings didn't fall out, the homemade dough that I used was rolled too thin and cooked way faster than expected. This resulted in an overcooked crust, and undercooked fillings.

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