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baked breakfast calzone hot pockets on baking sheet

Easy Breakfast Hot Pockets (Freezer Friendly)

This easy recipe makes the perfect freezer breakfast food for a fast, on the go, morning. This soft crust, loaded with protein, veggies and cheese is sure to be a family favorite.
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Servings: 8 large pockets
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

Dough
  • 1 1/2 cup warm water
  • 1 tsp granulated sugar
  • 1 1/2 tbsp active dry yeast
  • 4 cups all purpose flour
  • 1 1/2 tsp salt
  • 3 tbsp oil avocado, olive, vegetable
Filling
  • 1 lb ground sausage, bacon, or ham
  • 12 large eggs
  • shredded cheese of choice approx 1-2 cups
  • sauteed veggies of choice (onion, pepper, mushrooms, etc.) approx 1-2 cups

Method
 

  1. In a large bowl, or the bowl of your stand mixer, combine warm water, yeast and sugar. Allow to sit for about 5 minutes or until frothy.
  2. Next, add in your salt and olive oil. Begin adding in the flour, 1 cup at a time, stirring after each cup to incorporate and a shaggy dough begins to form.
    Put on the dough hook and allow to knead for 5-7 minutes until dough is pulling away from the sides and a ball is formed.
    Or, dump onto a well floured surface and knead by hand for about 10 minutes until a smooth dough ball forms.
  3. Place in a large greased bowl covered with a damp tea towel. Allow to rise for about an hour in a warm place (or until dough has doubled in size).
  4. Prepare your filling by cooking meat, eggs, and veggies with salt and pepper to taste. Set to the side.
  5. Once dough has doubled in size, preheat your oven to 450 degrees.
    Punch the dough down and divide into eight equal size pieces.
  6. Take one piece of dough, and using a rolling pin on a well floured surface, make a circle approximately 5-6 inches across.
  7. Place cooked filling and cheese on one side of circle and fold other half other. Pinch the edges together to seal the hot pocket. Cut 3 small slits in the top of each hot pocket.
  8. Place on a cookie sheet lined with parchment paper. Bake for 12-15 minutes, or until golden brown.

Notes

Store leftovers in airtight container in fridge for 5 days. Leftover filling can be storing the fridge for 5 days as well.
To freezer, allow baked hot pockets to cool completely. Wrap each pocket in plastic wrap and store in a freezer safe container for 3 months. 
To reheat from frozen, remove from plastic wrap, cover with a paper towel, and microwave 1 1/2 - 2 minutes. You can also place in the air fryer to "crisp" the outside.