Paleo Hot Pockets
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
Ingredients
- 111 Grain-Free Pie Crust by Back Porch Paleo - Legit Bread Company, and accompanying ingredients (using almond milk as the liquid instead of water)
- .5 tsp.5 tsp.5 tsp Balanced Bites Super Garlic Blend, (optional)
- .25 tsp.25 tsp.25 tsp Redmond Real Salt
- 2 oz2 oz2 oz Uncured Pepperoni, cut into quarters
- 1 cup1 cup1 cup Fresh Mozzarella, (optional)
- .75 cup.75 cup.75 cup Pizza Sauce, or pasta sauce of choice
- 2 tsp2 tsp2 tsp Cassava Flour
- Egg, for egg wash
- Ghee, or butter (optional)
- Super Garlic Pizza Spice Blend, (optional)
Dough Add-ins
Filling
To Finish
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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
- Preheat the oven to 420˚F and line a baking sheet with parchment paper.
- 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.
- 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.
- 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.
- 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.
- 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.
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About This Recipe
Show nutritional information
Baked Goods Entrées Gluten Free Grain Free Nut Free Shellfish Free Snacks Sugar Alcohol Free Sugar Free| 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. | |
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