Recipe: Stuffed Hot Pocket Dough and Veggie or Fruit Filling

STUFFED HOT POCKET DOUGH

3 cups unbleached white flour
1 1/8 cups warm water (110 degrees f)
1 tbsp vegetable oil
2 tsp yeast, active dry
1 tbsp sugar
1 tsp sea salt
Veggie or Fruit Filling (recipes follow)

Place dry ingredients in a bowl. Make a nest and add water and oil. Mix well until mixture forms a smooth ball, adding additional water or flour as needed. Let rest 15 minutes. Grease a baking sheet.

Pinch off 8 ice-cream-scoop-size balls and roll or press flat. Place filling to left of center, fold over dough and seal edges. Place on prepared baking sheet to rise until almost double.

Preheat oven to 375 degrees F.

Bake for 25-30 minutes. Remove from oven and allow to cool slightly before eating.

VEGGIE FILLING:
1 cup cooked Basmati rice
2 tbsp textured vegetable protein
1/4 cup grated onions
1/4 cup carrots
1/4 cup cabbage
Mexican seasoning to taste
Sea salt to taste
Ground black pepper to taste
Grated cheese, optional

Mix all ingredients together and place in pocket dough.

FRUIT FILLING:
1 apple, grated (or 3/4 cup diced peaches or pears)
1 tsp lemon juice, if using apples
2 tbsp sugar
1 tsp vanilla
Butter (for brushing tops after baking)
Cinnamon and sugar mixture (for sprinkling on tops)

Mix fruit, lemon juice, if using, sugar and vanilla together and place in pocket dough. After baking, spread fruit-filled hot pockets with butter and sprinkle with cinnamon/sugar mixture.

Makes 8 pockets
Adapted from source: Bob's Red Mill Natural Foods