Veggies hot pockets Recipe

Recipe By Slurrp

Veggies hot pockets are a delicious and healthy snack option. These pockets are filled with a flavorful mixture of sautéed vegetables and cheese, wrapped in a flaky pastry crust. They are perfect for a quick and easy meal or as a party appetizer. The combination of colorful veggies and melted cheese makes these hot pockets irresistibly tasty.

4.4
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Rate
Vegdiet
30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
Veggies hot pockets
plan
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ingredients serve

Ingredients for Veggies hot pockets Recipe

  • 1/4 Sheet Of Puff Pastry, Thawed
  • 1/4 tablespoon Olive Oil
  • 0.13 cup Diced Onions
  • 0.13 cup Diced Bell Peppers
  • 0.13 cup Sliced Mushrooms
  • 1/4 cup Shredded Cheese
  • 1/4 Egg, Beaten
  • As required Salt And Pepper To Taste

Directions: Veggies Hot Pockets Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • STEP 2.In a skillet, heat olive oil over medium heat. Add diced onions, bell peppers, and mushrooms. Sauté until the vegetables are tender.
  • STEP 3.Roll out the puff pastry on a lightly floured surface. Cut it into squares or rectangles, depending on the desired size of the hot pockets.
  • STEP 4.Place a spoonful of the sautéed vegetables onto one half of each pastry square. Top with shredded cheese.
  • STEP 5.Fold the other half of the pastry over the filling and press the edges together to seal. Use a fork to crimp the edges for a decorative touch.
  • STEP 6.Transfer the hot pockets to the prepared baking sheet. Brush the tops with beaten egg for a golden crust.
  • STEP 7.Bake in the preheated oven for 15-20 minutes, or until the hot pockets are puffed up and golden brown.
  • STEP 8.Allow the hot pockets to cool slightly before serving. They can be enjoyed warm or at room temperature.

Cooking Tips

  • Feel free to customize the filling with your favorite vegetables or add some cooked protein like diced chicken or tofu.
  • Make sure to seal the edges of the hot pockets well to prevent the filling from leaking out during baking.
  • Serve the hot pockets with a side of marinara sauce or ranch dressing for dipping.

Storage and Serving

  • Leftover hot pockets can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the hot pockets in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
  • Serve the hot pockets as a snack, appetizer, or as a main dish with a side salad.
Nutrition
value
509
calories per serving
21 g Fat28 g Protein51 g Carbs17 g FiberOther

Current Totals

  • Fat
    21g
  • Protein
    28g
  • Carbs
    51g
  • Fiber
    17g

MacroNutrients

  • Carbs
    51g
  • Protein
    28g
  • Fiber
    17g

Fats

  • Fat
    21g

Vitamins & Minerals

  • Calcium
    680mg
  • Iron
    7mg
  • Vitamin A
    1736mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    175mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    82mg
  • Vitamin E
    1mg
  • Copper
    1mcg
  • Magnesium
    152mg
  • Manganese
    1mg
  • Phosphorus
    598mg
  • Selenium
    23mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp