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I Love the 90s: Pepperoni Pizza Hot Pocket

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



  1. Preheat oven to 400°F

  2. Sliced and quarter salami. Set to the side.

  3. 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)

  4. Stir in tomato paste, water, salt and let simmer for about 2 -3 minutes.

  5. For the cheese, mix to together grated mozzarella and Gruyère in a small bowl.

  6. To assemble the hot pockets, flour and roll puff pastry out in to 12 x 9 rectangles. Cut into smaller 3 x 4 rectangles.

  7. Add a layer of sauce, cheese, and salami followed by another layer of cheese and sauce. Brush the edges with eggs wash.

  8. Cover with a puff pastry, Aline edges as best as you can before gently pressing together with the back of a fork.

  9. 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.

  10. 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.

  11. When the pastries are golden and flakey, remove from oven and brush with garlic butter.

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