Paleo Hot Pockets (Edit recipe)

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!

30 minutes

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	170
Fat:	11 g
Carbohydrates:	9 g
Protein:	9 g
Cholesterol:	29 g
Sodium:	397 mg
Fiber:	1 g
Sugars:	2 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 6

Ingredients

1 Legit Grain-Free Pie Crust, and accompanying ingredients (using almond milk as the liquid instead of water)

Dough Add-ins

.5 tsp Balanced Bites Super Garlic Blend, (optional)
.25 tsp Redmond Real Salt

Filling

2 oz Uncured Pepperoni, cut into quarters
1 cup Fresh Mozzarella, (optional)
.75 cup Pizza Sauce, or pasta sauce of choice
2 tsp Cassava Flour

To Finish

Egg, for egg wash
Ghee, or butter (optional)
Super Garlic Pizza Spice Blend, (optional)

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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.