Hot Pockets with Roast Beef, Pesto and Mozzarella

Hello Monday! We meet again.

I had a great weekend. It included such indulgent activities as going to Target just because I like it there, seeing Mission: Impossible – Ghost Protocol, and taking a delicious nap after church. But now the time for such antics is past, and Monday has arrived, holding a hysterical alarm clock. Time for coffee!

In addition to all of the above, this past weekend I took a risk and tried out homemade hot pockets, using puff pastry and the ingredients from an excellent panini my mom has made several times.

Warning: there is a tiny bit of measuring/math involved in this scenario. A ruler is a definite must for this recipe.

I was so excited when these emerged from the oven looking just like real hot pockets! The pastry puffed perfectly and the filling was cooked just right. The flavors of the roast beef, pesto and mozzarella came together in perfect unity. I should mention that they were a little on the rich side (which is not really an issue for me personally).

For those who don’t care for roast beef or pesto, there are other options! Fill these with whatever you think is tasty! I think almost anything you would put on a pizza or in a panini would be interesting to try.

Happy Monday!

Hot Pockets with Roast Beef, Pesto and Mozzarella

Recipe adapted from Anne Thornton and Betty Crocker

Makes 10 hot pockets


All-purpose flour, for work surface
2 sheets (1 package) frozen puff pastry, thawed
1 egg, beaten with 1 tablespoon water, for egg wash

For the filling:
5-7 tablespoons basil pesto
Approximately 5 oz thinly sliced cooked deli roast beef (or just less than one large slice per hot pocket)
10-12 deli-style slices mozzarella cheese


Preheat oven to 375 degrees F. Line baking sheets with parchment paper.

Flour your work surface so the puff pastry doesn’t stick. Unfold one sheet of the thawed pastry. Roll it out into a 10 by 15-inch rectangle. Using a ruler, cut the rectangle into 2 (5 by 15-inch) rectangles, then cut each rectangle into 5 (5 by 3-inch) rectangles. Repeat with the other sheet of pastry. Transfer the 20 rectangles onto your baking sheets and chill until they are cold.

Spread a small spoonful of basil on 10 of the rectangles, leaving a border. (Be careful not to include too much oil.) Add a few strips of roast beef on top, and a few strips of cheese. Be careful not to add too much filling.

Brush the borders with the egg wash. Lay the remaining pastry rectangles on top. Use a fork to seal the border (make sure the borders are firmly sealed, or the filling will bubble out while baking). Refrigerate for another 20 minutes or so.

Remove from the refrigerator. Brush the tops with the remaining egg wash. Cut three vents, about 1/2-inch long, in the top of each pie.

Bake, rotating once, until the tops are golden and the filling is bubbling, about 25-30 minutes. Cool on a wire rack before serving.

Did you like this? Share it:
  • clau762000

    Very nice, yummy :)

    • Jessie

      Thanks! They were so fun to make!

  • kat

    very easy! i love this!!

  • The Girl That Can Cook

    I’m going to have to give this a try, it looks so good.

    • Jessie

      I hope you enjoy them! :)

  • tess

    do you think these would hold well frozen and then microwaved later? I want to make ones I can freeze and warm up later just like store bought hot pockets :)

    • Jessie

      You know, I tried that because I was curious, and the results were not good. It would probably be better to reheat in the oven or possibly even fry them. I wish they could be microwaved as well – if you figure out the secret let me know! (It’s possible I heated them for too long.)

  • Pingback: Homemade Hot Pockets | Copycat Crafts

  • Louise

    how can there be a savings when puff pastry is so expensive it is 6.00 a pkg where I live
    : (

    • Jessie

      Oh that is expensive! Sadly I don’t think this recipe would be cheaper than the original hot pockets.

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