By ~SwoR~ on February 18, 2004
Photo by * Pamela *
Photo by * Pamela *
"This dough is great for making pizza pockets, hot sandwich pockets, fruit pies ("fritter") and whatever you can imagine. It doesn't take long to make if you have those little dough presses that make the crimped edges. This came from my efforts to make fritters for my husband like his mom used to make. Success!! :)The cook time will be different depending on filling, so it is an estimated time for fried pies. Cooking fillings for hot pockets will increase prep and cook time."
Serving Size: 1 (714 g)
Servings Per Recipe: 1
"These are soooo much better than a hot pocket! I used unsalted butter instead of shortening. I filled them with sauteed onions, cut up left over rotisserie chicken from our deli then seasoned with low sodium taco seasoning and a slice of chedder cheese per pocket. These were served with sour cream and salsa on the side. Everyone loved these. I'll try sweet instead of savory next time. Thanks for a great recipe :)"
"I substituted butter for the shortening, and baked them at 350 degrees for 10-15 minutes with an egg wash instead of frying. I can't eat fried foods without feeling sick, so I adjusted it this way. My family loves it. Will definitely be using this dough recipe again."
"This is by far the BEST fried pie dough I've ever used! I haven't used it as a savory recipe yet, but I'm sure I will. I filled my pies with blueberry pie filling and fried them. I let them cool on a wire rack. After they were completely cooled, I made a quick glaze out of powdered suger, a little vanilla, and a little milk. I didn't make it thick, because I dipped the pies in it, and let them drain on the same wire rack. The glaze dried to a nice crust and was GREAT! Thanks again for this recipe!!"
"I filled these with sauce and cheese...they tasted just like pizza bites! I made small and big ones...cutting out squares and folding them into triangles like someone else suggested. Amazing and easy! Thanks so much!"
"Perfect dough! I just tried half of a recipe- made buffalo chicken & barbeque chicken "hot pockets". Cut the scraps into squares and fried them up and sprinklede with cin/sugar. They puffed up so cute. I didn't add sugar this time, but can't wait to try with fruit filling."
"This recipe ROCKS! I subbed butter for the shortening and used another reviewers tip about cutting into squares and making triangles instead of rounds. Stuffed the "hot pockets" with leftover cooked chicken breast, leftover marinara, parmesan, and mozerella and my husband and son went crazy for them. So easy - a great after school snack. Will try stuffing them with ham and cheese; egg and cheese for breakfast; leftover sloppy joes... not to mention the sweets you can make with it. This recipe is sooooo versatile! LOVE IT!"
"OMG!!! WOW I made these this morning; half recipe, and substituted butter for the crisco. They were amazing, and easy to make. I made eight from the half recipe. I use ham and cheese, apricot preserves and blackberry preserves. they put any commercially prepared hot pockets to shame. Crust was light, tender, and delicious. Thank You So Much for this recipe. My kids are still sleeping, but they are in for a treat when they wake up."
"Thanks for a pastry that comes close to "like Mama used to make." It works well for all sorts of pies -- fruit, meat, combinations -- but for me those made with dried apricots are hard to beat. I cut down of some of the time-consuming tasks by making triangular pies instead of semi-circular ones. No where is it carved in stone that they have to be semi-circular! I roll all of the dough into one big rectangle, then cut the size squares you desire, add the filling to the center, wet the edges (water works fine,) fold one corner to the opposite corner, then seal with a fork. Knead the trimmings together and roll into a rectangle for additional pastries. This does save a little time without affecting the taste."
"My kids LOVE pizza pops and until now I have been usuccessful at reproducing the pizza pop dough...but not anymore! This dough works perfectly and the kids loved it. This was a great treat to make ahead and pop into the freezer. I have even sent the mini pizza pops to school in the kids lunches. Thanks so much for posting this recipe! I will use it often and I plan to try it with a fruit filling sometime too. :)"
"purrrrrrrrrrfic dough, and good, i made mine with cheese then bite end and fill again, butter or pizza sauce yuuuuuuumy gooood the gooy part when u bite into the cheeze
be ready lol a six star for me thank you"
"u r god!!!!!!!!! i love hotpockets but i dont wanna sspend all the money"
"We had a LOT of left over ham from (early) Christmas dinner, so I decided to make ham and cheese hot pockets to throw in the freezer. This dough was great! Hubby really liked it, and they will make really fantastic quick lunches for us! Thanks."
"We really enjoyed this recipe. I made pizza pockets with them. The dough was easy to make and work with. Thank you for sharing :)"
"Oh my, these are very good! I halved the recipe and made 3 pizza pockets and 3 apple pies. I should have made the whole recipe, but thank goodness I didn't because I'd have trouble not eating all of them! My kids really liked the pizza pockets. To make the pizza pockets, I fried for a couple minutes and then baked them for about five minutes to crispen up the crust and to make sure the cheese was melted."
"I realized that I didn't give the 5 stars that this recipes deserves when I posted a comment. I will never look for another pizza dough recipe. Thanks so very much for posting! It was so easy, and so delicious!This dough is as soft as a baby's.....well, you know!"
"Oh. My. Gawd. Kill me now. Tom made these last night with some homemade apple pie filling stuff. This was FABULOUS! The dough comes out so light and fluffy. I'm scared to save this recipe - my waistline can't handle it! - Candy"
"My goodnes but these were so easy to make,I made the best little apple pies you ever tasted.I have a set of those dough presses,and that made them even easier,if thats possible, they are really easy anyway.Thanks so much for this great recipe.Darlene"