Here’s the thing about “hot pockets.” They’re not good for you; we all know it. And yet we find that we can’t resist them occasionally, especially when the kids are clamoring for them. Plus, they are pretty tasty. So rather than just resist the whole concept all together, why don’t we make it BETTER? The answer? Grown-up hot pockets, made out of ingredients we know and trust and stuffed with things like prosciutto and Swiss cheese. Check them out and indulge without the guilt.

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Makes 6 pastries


– 2 sheets frozen puff pastry, thawed according to package directions
– 2 tablespoons all-­purpose flour, to prevent sticking
– 1 ½ cups grated Gruyère or Swiss cheese
– 3 ounces diced prosciutto or ham
– 1 large egg, lightly beaten


  1. Preheat the oven to 400 degrees Fahrenheit (205 degrees Celsius).
  2. Dust your work surface with all-purpose flour and unwrap one sheet of puff pastry. Cut the pastry lengthwise into 3 wide strips of equal size, following the seams as a guide. Then cut each strip in half crosswise for a total of 6 equal rectangles.
  3. Repeat the cuts with the second sheet of puff pastry.
  4. Match up the rectangles into pairs and choose one as the bottom. Ideally, the bottom piece will be one that’s slightly skinnier than the top sheet, making it easier to enclose the filling.
  5. Take one of the bottom pieces and brush the edges with water. Place some of the cheese and prosciutto into the middle of the rectangle, leaving a border around the edges. Lay the top dough piece over the filling, and gently press the edges to line them up with each other and completely enclose the filling.
  6. Crimp the edges shut with a fork. Repeat with the 5 other pairs of rectangles.
  7. Freeze the filled and crimped pockets for 15 minutes.
  8. Take the pockets out of the freezer and bake for 20 to 25 minutes, until puffed and golden brown on both the top and the bottom.

SO much better than the store-bought, frozen kind, don’t you think? Will you give these hot pockets a try? What other fillings would you like to try in these pastries?

Recipe adapted from The Kitchn