Paleo Hot Pockets (Edit recipe)

Head Shot:Back Porch Paleo
  • 323 recipes
  • |
  • 153 followers
When we asked our followers over on Instagram what fun recipes they’d like to see using our PIE CRUST recipe and we got several requests for PALEO HOT POCKETS! There are several great reasons why these made the list. Eating with your hands is so fun and enjoying little pockets filled with pizza toppings is even more fun! What’s great about these PALEO HOT POCKETS is you can customize the filling. Maybe you like sausage and mushrooms or how about ham and pineapple? We went with the classic pepperoni for our first attempt and wow!

PREP TIME

30 minutes

COOK TIME

15 minutes

INGREDIENTS

13

Serves: 6

decrease servingsincrease servings

Ingredients

Shop This Recipe

Shopping on FoodSocial supports our recipe creators and trusted brands.

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat the oven to 420˚F and line a baking sheet with parchment paper.
  2. Make pie crust as directed, through step 5. If using our PIE CRUST MIX follow directions for making a single crust, using almond milk as the liquid if desired.
  3. Once dough has come together, add SUPER GARLIC blend and additional salt. Work into the dough ball until fully combined and divide dough in half.
  4. Roll out one half of the dough between two pieces of parchment paper, dusted with flour (or if using our mix, sprinkle with reserved mix) to around 1/8 inch thick. Cut 4 1/2 inch x 4 1/2 inch squares and place on the prepared baking sheet. Re-roll as needed then repeat with the remaining dough ball.
  5. Once squares are on the baking sheet, stir together the pepperoni, pizza sauce, raw cheese (if using) and cassava flour. Stir to combine and set aside. Whisk egg in a small cup and brush surface of each square. Spoon about 1 1/2 tablespoons of filling onto the middle of one square, flatten slightly with spoon. Carefully fold in half, pressing edges together on three sides. Repeat with the remaining squares. If you have any small tears, wet your finger and rub gently over the tear to repair.
  6. Brush the tops with egg wash and cut slits in the top so steam can release while baking. Place in the oven and bake for 15-18 minutes, or until golden brown. Remove and while they are still warm, brush butter on top and sprinkle with SUPER GARLIC PIZZA blend and let cool slightly before enjoying. Serve with the remaining sauce, warmed up for dipping. Store any leftovers in the fridge for up to a week. Can be reheated in the oven or air fryer.

Add a Note

My Notes:

Add a Note

About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:157
Fat:11 g
Carbohydrates:5 g
Protein:9 g
Cholesterol:29 g
Sodium:388 mg
Fiber:1 g
Sugars:2 g
Sugar Alcohol:0 g
Calculated per serving.
Baked Goods Entrées Gluten Free Grain Free Nut Free Shellfish Free Snacks Sugar Alcohol Free Sugar Free

Recommended for You

Never Miss a Bite

Get recipes delivered to your inbox every week

Leave a Reply