Whole wheat turkey cheddar homemade hot pocket sandwiches. I’m going to show you a quick way to make pizza dough from scratch so that you can fill it with only the highest quality ingredients.
It’s not your typical sandwich. It’s got a tender pizza crust that wraps all of the delicious flavors together. Do you remember those tv commercials with hot pocket sandwiches that you freeze and reheat? I was inspired to recreate a more wholesome version by adding some nutrient-rich ingredients.
Each pocket is packed with whole grains, protein, and greens for a more healthy, fun and homemade way to make your taste buds dance. Making pizza from scratch is so simple, especially when you’ve got a little help from science to make it effortless! This is an excellent way to get kids, friends, and family together to learn about cooking and spend some much-needed quality time in the kitchen.
This whole-wheat pizza dough comes together in a matter of minutes. All you need to do is mix, knead, and then give the yeast a few moments to ferment the dough to help it rise. If you’ve got 15 minutes to spare, then you can do this!
Making a great meal is all about the ingredients you select. I chose only the freshest and flavorful fillings for these homemade hot pocket sandwiches. Premium high-quality meat and cheeses that are perfect protein sources for this recipe or any meal. The combinations are endless! I paired together smoked honey turkey breast with natural mild cheddar cheese for a flavor slam dunk.
To incorporate fresh vegetables into each sandwich, I layered them in a few tasty ways. A spinach basil yogurt pesto is spread on the dough as a fresh sauce. In between the cheese and meat are whole spinach leaves, then topped with diced ripe tomatoes right before closing the sandwich pocket.
These crescent-shaped pocket sandwiches are ready to go into the oven! Make sure that the edges are completely sealed and add a few slits to the top to let the steam release as the pockets bake. A last brush with olive oil and sprinkle with salt and pepper makes it complete. I can’t wait!
Hot, crisp and steamy! My family gathered around as I pulled them fresh out the oven, anticipation was intense. I couldn’t wait to break these open and take a peek inside. The minute I served these, we devoured them in an instant plus had seconds.
Each whole wheat homemade turkey pocket sandwich has just the right ratio of ingredients. The warm turkey, gooey cheddar cheese, and roasted vegetables all wrapped around a tender pizza crust will have everyone asking for more!
They pack up perfectly for meal on-the-go for you or your kiddos. They will love them in their lunch box. If you need a quick meal solution on those busy days, this is a fantastic meal prep solution so you can refrigerate or freeze, then reheat!
How can the pizza dough be made so quickly?
The trick to making the pizza dough in 15 minutes, all you need is instant dry yeast. This type of yeast can be added directly to the dry ingredients like the flour, sugar, and salt and no proofing is required! The most crucial step is adding warm liquid at 120˚F-130˚F. Any higher temperature and the yeast will be killed, and the dough will not rise. Make sure to have a thermometer ready to test the water before adding to the dry ingredients. Once the dough is kneaded, it needs to rest for only 10 minutes, cut and shaped for each pizza sandwich. During the rest step, the yeast is eating the starches in the flour, and as it ferments carbon dioxide is released. This creates the light and tender dough while adding flavor and structure to the sandwich.
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Homemade Pocket Sandwiches
- 1 ½ cups whole wheat flour
- 2 ¼ cups all-purpose flour
- 1 envelope instant yeast, (¼ ounce or 2 ¼ teaspoons)
- 1 ½ teaspoons sugar
- 1 ½ teaspoons kosher salt
- 1 ⅓ cups water, warm, (120°F to 130°F)
- ⅓ cup olive oil
- 2 cups spinach, packed
- ¼ cup basil leaves
- ½ cup greek yogurt, plain non-fat
- 1 clove garlic, minced
- 2 tablespoons olive oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 16 ounces turkey breast
- 8 ounces cheddar cheese
- 1 cup spinach
- 1 cup tomatoes, diced, ¼-inch dice
- In a large bowl combine 1 ½ cups whole wheat flour, ½ cup all-purpose flour, undissolved yeast, sugar, and salt. Add warm water and oil, mix until well blended, about 1 minute.
- Gradually add remaining flour to make a soft dough. The dough should form a ball and be slightly sticky. Knead on a floured surface, added more flour as needed to reduce sticking. Knead until smooth and elastic, about 4 minutes.
- Allow dough to rest for 10 minutes covered with a kitchen towel. After the dough rests cut into 8 even portions, shape into balls, transfer to a sheet tray and lightly cover with a kitchen towel. Meanwhile, make the pesto sauce while dough is resting.
- Add spinach, basil, yogurt, garlic, olive oil, salt and pepper to a blender or food processor. Blend until a smooth puree is achieved, about 15 to 30 seconds.
- Grease a large baking sheet with oil. You may need 2 sheets. Working with one piece of dough at a time, flatten into a circle and roll out to 7 or 8 inches in diameter. Add one tablespoon of pesto sauce, spread out using a spoon, leaving a ¾-inch border around the edges.
- Cut cheddar slices in half in the shape of a triangle.
- On half of the sauced dough, layer as follows: Add 1 slice of cut cheddar cheese, 2 slices of turkey, a few spinach leaves, 1 slice of cheddar cheese, 2 slices of turkey and 1 tablespoon tomatoes. Season with salt and pepper if desired. Make sure to layer the ingredients as flat as possible and leaving a border on the edge of the dough, so it’s easy to close.
- Fold over one side of the dough that does not have the filling and press edges firmly together until sealed to create a half moon shape. The most important thing is to make sure the edges are sealed. Repeat with the remaining balls of dough. Transfer formed pocket sandwiches to the oiled sheet tray. I fit about 6 to a tray, but you can split up four on each if needed.
- Lightly brush olive oil over the top of each pocket sandwich, sprinkle with salt and pepper. Make 3 small slits in the center of the sandwiches.
- Bake at 425°F for 14 to 16 minutes in the center of the oven, or until the tops and bottoms are lightly golden brown and edges are lightly crisp. Bake longer or shorter as needed.
- Reheating Options:
- Refrigerated: Microwave 1 minute or until warm in the center. Or heat at 425°F on a sheet tray in the center of the oven for 5 to 7 minutes until warmed through and crisp.
- Frozen: Microwave for 1 min 30 more seconds or until warm in the center. You can then transfer to a 425°F oven on a sheet tray in the center of the oven for 5 minutes, or until crisp.
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