Updated: Jul 11
Ahhhh the nostalgia of Hot Pockets. Those buttery piping hot pockets of pepperoni and tomato paste still
linger in my mind. Here’s a grown-up twist on a childhood classic everyone will enjoy.
1/2 cup spicy salami
1/2 cup fennel salami
5 garlic cloves (thinly sliced)
1/2 tsp salt
1 - 6oz can tomato paste
3 oz water
1/2 tsp Italian seasoning
1/4 cup low moisture mozzarella (freshly grated)
1/2 cup Gruyère (freshly grated)
egg wash (1 egg mixed with 1 Tbsp water)
2 - 9x9 puff pastry sheets (thawed)
Garlic Butter Sauce (optional)
2 Tbsp butter
1 spring thyme
3 garlic cloves (crushed
Preheat oven to 400°F
Sliced and quarter salami. Set to the side.
In a medium sauce pan over low heat, heat olive oil. Then add sliced garlic and Italian seasoning. Cook until toasted and fragrant (about 8 minutes)
Stir in tomato paste, water, salt and let simmer for about 2 -3 minutes.
For the cheese, mix to together grated mozzarella and Gruyère in a small bowl.
To assemble the hot pockets, flour and roll puff pastry out in to 12 x 9 rectangles. Cut into smaller 3 x 4 rectangles.
Add a layer of sauce, cheese, and salami followed by another layer of cheese and sauce. Brush the edges with eggs wash.
Cover with a puff pastry, Aline edges as best as you can before gently pressing together with the back of a fork.
Bake the hot pockets in batches. I baked three at a time. Placed the pastries on a baking sheet lined with parchment paper and bake at 400°F for 15 minutes.
To make garlic butter, simmer butter, thyme, garlic in a small sauce pan over low heat for about 5 minutes. Let rest and cool while pastries finish baking.
When the pastries are golden and flakey, remove from oven and brush with garlic butter.