My Homemade Italian Hot Pockets

barbara lentz


These are better than any store bought hot pockets. You can control what you want to put in and make them the way you like. I freeze them and then just grab one out and microwave it. Yum

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25 Min
20 Min


1/2 lb
ground sausage
1/2 lb
ground beef
1 medium
onion chopped
1 small
green pepper chopped
4 clove
garlic minced
1 c
fresh mushrooms chopped
6 oz
can tomato paste
1 Tbsp
each fresh basil, oregano, and parsley minced
1 c
cottage cheese
1 large
1 c
grated parmesan
4 can(s)
refrigerated crescent rolls
1 c
mozzarella cheese
salt and pepper to taste


1Brown sausage and beef in skillet with onion and green pepper until browned and vegetables soft. Add garlic , mushrooms, basil, oregano, and parsley. Cook 3 minutes. Add tomato paste. Simmer 5 minutes. Season with salt and pepper.
2Mix ricotta, egg, and parmesan together in a bowl. Add mixture to meat mixture.
3Unroll crescent rolls. Each can will make 4 hot pockets. Roll out the dough into circles. Place some mozarella cheese on one half of the circle, Spoon meat mixture on top. Fold other half of dough over filling. Sealing edges with a fork. Repeat until all dough is used.
4Place on greased baking sheet and bake at 375 degrees for 20 minutes turning half way through.

About this Recipe

Course/Dish: Sandwiches
Main Ingredient: Beef
Regional Style: Italian