Your kids will surely love these cheesy spinach hot pockets. Let’s check out its ingredients and method of preparation.
For the dough
- 2 1/4 tsp. active dry yeast (1 standard packet)
- 1 1/3 c. warm water (about 110°)
- 3 1/2 c. all-purpose flour, plus more for work surface
- 1 tbsp. granulated sugar
- 2 tbsp. extra-virgin olive oil, plus more for greasing
- 3/4 tsp. kosher salt
- 1 large egg, beaten with 1 tbsp. milk
For the filling
- 1 8-oz. block cream cheese, room temperature
- 1 1/2 c. chopped fresh spinach
- 3 cloves garlic, minced
- 1/4 tsp. kosher salt
- 2 c. shredded mozzarella, divided
1. In a large mixing bowl or the bowl of a stand mixer fitted with a hook attachment, combine yeast and warm water. Stir and let sit until mixture is foamy, 5 minutes. Add flour, sugar, oil and salt. Mix by hand, or with the dough hook on low speed, 1 minute.
2. Knead by hand or with your dough hook on low-medium speed, 5 minutes. If the dough is too wet, add up to 1/4 cup more flour. After kneading, your dough should be smooth and elastic. Poke with your finger—if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
3. Shape dough into a ball and place in a large mixing bowl lightly greased with olive oil. Turn to coat all sides. Cover tightly with plastic wrap and allow to rise in a warm environment until doubled in size, about 1 hour.
4. Meanwhile, prepare the filling: Beat cream cheese, spinach, garlic and salt together in a medium bowl. Cover and set in refrigerator until ready to use.
5. Preheat oven to 400° and line two large baking sheets with parchment paper. Once risen, punch dough down to release the air. Turn dough out onto a lightly floured surface. Using a sharp knife, slice dough in half, then slice each half into quarters. (You’ll have 8 pieces of dough.)
6. Flatten each piece with your fingers or use a rolling pin, about 6 inches long and 4 inches wide. Transfer flattened dough to baking sheets.
7. Spread 2 tablespoons filling on 1 end of each piece of dough. Top with 1/4 cup shredded mozzarella. Fold the other end over top and pinch the edges to seal, then use a fork to crimp the edges. Brush the tops and sides of each pocket with egg wash, then slice 2 to 3 slits in the tops for air vents.
8. Bake pockets until tops are golden brown, 23 to 25 minutes. Remove from the oven and let cool on the pan until ready to serve.