Low Sodium Pepperoni Hot Pocket

Indulge in the wholesome satisfaction of these homemade **Low Sodium Pepperoni Hot Pockets**, a healthier twist on a beloved classic comfort food. Made with a soft, golden-brown dough featuring a mix of whole wheat and all-purpose flour, these hot pockets are stuffed with gooey, part-skim mozzarella cheese and flavorful low-sodium pepperoni, all enveloped in a tangy low-sodium pizza sauce. Seasoned lightly with Italian herbs and baked to perfection, this recipe delivers on flavor while keeping sodium levels in check. Perfect for meal prep or a quick weeknight dinner, these hand-held delights are easy to make and ready in under an hour with a little prep time. Whether you're looking to enjoy a guilt-free treat or explore homemade alternatives to store-bought snacks, these low sodium hot pockets are a delicious and satisfying choice!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups whole wheat flour
• 0.5 cup all-purpose flour
• 1 packet instant yeast
• 1 tablespoon sugar
• 1 cup warm water
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 0.5 cup low sodium pepperoni slices
• 0.5 cup low sodium pizza sauce
• 1 cup shredded part-skim mozzarella cheese
• 1 teaspoon Italian seasoning
• 1 egg
• 1 tablespoon water

Directions

Step 1

In a large mixing bowl, combine the whole wheat flour, all-purpose flour, instant yeast, and sugar.

Step 2

Add the warm water and mix until a dough begins to form.

Step 3

Melt the unsalted butter and add it to the dough. Knead the dough in the bowl until it is smooth and elastic, about 8 to 10 minutes.

Step 4

Cover the bowl with a damp cloth and let the dough rise in a warm place until it doubles in size, about 1 hour.

Step 5

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 6

Punch down the risen dough and divide it into 4 equal pieces.

Step 7

Roll out each piece into a rectangle approximately 6x8 inches.

Step 8

Spread 2 tablespoons of low sodium pizza sauce over half of each rectangle, leaving a border around the edges.

Step 9

Sprinkle 1/4 cup of mozzarella cheese over the sauce, and top with 2 tablespoons of low sodium pepperoni slices.

Step 10

Add a dash of Italian seasoning over the filling.

Step 11

Fold the dough over the filling to make a pocket, then crimp the edges with a fork to seal.

Step 12

In a small bowl, beat the egg with 1 tablespoon of water to make an egg wash.

Step 13

Brush the top of each hot pocket with the egg wash.

Step 14

Place the hot pockets on the prepared baking sheet and bake for 18-20 minutes, or until golden brown.

Step 15

Remove from the oven and let cool slightly before serving. Enjoy your low sodium pepperoni hot pockets warm.

Nutrition Facts

Serving size	(1016.5g)

Amount per serving	% Daily Value*
Calories	2494.0

Total Fat 130.3g	0%
Saturated Fat 54.1g	0%
Polyunsaturated Fat 3.1g
Cholesterol 423.9mg	0%
Sodium 1774.3mg	0%
Total Carbohydrate 255.8g	0%
Dietary Fiber 35.1g	0%
Total Sugars 25.5g
Protein 98.5g	0%

Vitamin D 48IU	0%
Calcium 1000.5mg	0%
Iron 17.9mg	0%
Potassium 1853.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.3%

Protein: 15.2%

Carbs: 39.5%