Friday, October 19, 2012

Artichoke, Kale and Cheddar Hot Pockets for 2

I love hot pockets but its hard to find vegetarian ones at the grocery store.  Most of the time everything has chicken or pepperoni in it.
      So what do vegetarians do when we want a traditional meaty comfort food?  We come up with a homemade version :)  It was a lot of fun coming up with different flavor combinations when making these homemade hot pockets.  I finally decided on white sauce, kale and artichoke that baked beautifully and was quite tasty! What flavor combo would you try?

Artichoke, Kale and Cheddar Hot Pockets for 2
Oishii Treats Original
Yields: 2

Prep 20 Min
Cook 20 min


1 can Pillsbury seamless dough sheet
1 cup Kale (washed and chopped roughly)
4 Artichoke Hearts (I bought canned artichoke, drained them of their water and chopped them)
1 tablespoon butter
1 tablespoon flour
1/2 cup half/half
1 cup shredded white cheddar cheese
dash of pepper
dash of garlic salt
1 egg white


- Preheat the oven to 350 degrees
- Place a small saute pan on medium high heat and spray with cooking spray
- Add you chopped artichokes and kale to the pan and saute for about 5-6 minutes or until kale is wilted sprinkle with a little garlic salt. Set aside
- In a small sauce pan on medium high heat melt your butter and add the flour, stir until completly combined.
- Pour in your half/half and whisk until thicken about 4 minutes.  add 1/2 cup of your shredded cheese, whisk until completely melted and combined.  You should have a nice thick white sauce.
- Roll out your dough sheet on too parchment paper- I had to re roll mine due to the packaging ripping the dough
- Evenly divide the dough into 4 equal rectangles

- Add about 3 tablespoons of the white sauce to the middle of 2 rectangles (keep the filling in the middle away from the edges so it can seal well), add 2-3 tablespoons of your artichoke and kale mixture, top with some extra cheddar cheese.

- Take your other rectangle half and do a light egg white wash on the seams of the dough, cover your filling and sealing the sides by using a fork to crimp down the edges. do a light egg white wash on the top of the dough and sprinkle with some garlic salt. transfer the parchment paper with your pockets onto a cookie sheet and Bake for 20 minutes .


  1. These look delicious! We have a ton of kale from our CSA and this looks like a great way to use it!

    1. Hi Marissa, thanks, it was a great way to use up the extra kale in our fridge.

  2. Awesome! My husband loves Hot Pockets, but they are so overloaded with sodium. These look like a great swap.

    1. I know your totally right they do have too much salt, these hot pockets have barely any extra salt used in the ingredients.

  3. I love these hot pockets, yummy , I use puff pastry to make them.

    1. thats a great idea with the puff pastry! i will have to try it next time.

  4. nom nom =)) really like the ingredients!!! will have to try these one night <3

  5. We do it so much better than meat eaters though :P Hehe I love my homemade hot pockets! I make extras and freeze them for when I get a craving. These look so good!


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