Vegan Pepperoni Hot Pocket
Satisfy your cravings with these irresistibly savory Vegan Pepperoni Hot Pockets—perfect for a plant-based twist on a classic comfort snack! Featuring a homemade dough that bakes to golden perfection, these hand-held delights are stuffed with zesty marinara, gooey vegan cheese, and flavorful vegan pepperoni slices, all seasoned with a hint of garlic and oregano. Ready in under 2 hours and ideal for meal prep or on-the-go lunches, this recipe combines the joys of flaky pastry and hearty filling without any dairy or meat. Whether you're catering to vegans or simply exploring meat-free options, these satisfying pockets are sure to become a family favorite. Explore the ultimate fusion of vegan indulgence and convenience today!
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Ingredients
- 2.5 cups All-purpose flour
- 1 packet (2 1/4 teaspoons) Instant yeast
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 1 cup Warm water
- 2 tablespoons Olive oil
- 1 cup Vegan cheese shreds
- 1 cup Vegan pepperoni slices
- 0.5 cup Marinara sauce
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Dried oregano
- 2 tablespoons Non-dairy milk
Directions
Step 1
In a large bowl, combine the flour, instant yeast, sugar, and salt.
Step 2
Add the warm water and olive oil to the dry ingredients and mix until a dough starts to form.
Step 3
Transfer the dough to a lightly floured surface and knead for approximately 7-10 minutes until it becomes smooth and elastic.
Step 4
Place the dough in a lightly greased bowl, cover it with a kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
Step 5
Preheat the oven to 375°F (190°C).
Step 6
After the dough has risen, punch it down and divide it into four equal parts.
Step 7
Roll out each portion into a roughly 6-inch by 6-inch square.
Step 8
Spread about 2 tablespoons of marinara sauce in the center of each square, leaving a border around the edges.
Step 9
Top the sauce with 1/4 cup of vegan cheese shreds and 1/4 cup of vegan pepperoni slices.
Step 10
Sprinkle each with a pinch of garlic powder and dried oregano.
Step 11
Fold the dough over the filling, sealing the edges by pressing them together and crimping with a fork.
Step 12
Line a baking sheet with parchment paper and place the pockets on it.
Step 13
Brush the tops with non-dairy milk for a nice golden finish.
Step 14
Bake in the preheated oven for 18-20 minutes, or until the crusts are golden brown.
Step 15
Allow the hot pockets to cool for a few minutes before serving.
Nutrition Facts
| Serving size | (1223.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3031.6 |
| Total Fat 149.0g | 0% |
| Saturated Fat 64.0g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 0mg | 0% |
| Sodium 7258.9mg | 0% |
| Total Carbohydrate 342.0g | 0% |
| Dietary Fiber 27.4g | 0% |
| Total Sugars 16.4g | |
| Protein 84.1g | 0% |
| Vitamin D 12.2IU | 0% |
| Calcium 1964.8mg | 0% |
| Iron 24.7mg | 0% |
| Potassium 1235.9mg | 0% |
Source of Calories