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Gluten Free Hot Pocket Sandwiches Recipe

Posted By Carol Kicinski On April 3, 2014 @ 1:07 pm In Main Dishes | 3 Comments

Gluten Free Hot Pocket Sandwiches Recipe

Gluten Free Hot Pocket Sandwiches


1¼ cups diced, cooked ham
¾ cup broccoli florets, chopped
¾ cup grated cheddar cheese
1 (7.5-ounce) box Chebe Original Cheese Bread Mix
2 tablespoons olive or vegetable oil
1 cup grated Parmesan cheese
3 large eggs, divided use


Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silicon baking mat.

In a bowl, combine the diced ham, broccoli, and cheddar cheese. Set aside.

In a mixing bowl, combine the bread mix, oil, Parmesan cheese, 2 eggs, and ¼ cup water. Mix well. Dump the mixture onto a clean work surface and knead until the dough is smooth, about 1 minute.

Divide the dough into 2 equal portions. Place a piece of parchment or waxed paper on the work surface, place one portion of dough on top, top with another piece of parchment or waxed paper and roll into a rectangle about 12 by 8 inches. Cut the dough into six rectangles 4 by 2 ½ inches each. Place the rectangles on the prepared baking sheet.

Divide the ham, broccoli, and cheese mixture evenly among the six rectangles. Spread to within half an inch of the border. Brush water around the edges of the dough.

Roll and cut the remaining dough portion as with the first. Place a piece of cut dough on top of the ham, broccoli, and cheese mixture and press down at the edges to seal the dough.

Mix the remaining egg with 1 tablespoon of water. Brush the top of the hot pockets with the egg wash, wait a minute then brush again.

Bake for 25 minutes or until the crust is golden brown.


A Gluten Free Hot Pocket Sandwiches recipe that serves 6

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