When you need a little break from eggs and you’re looking for an ideal and easy breakfast treat these Gluten Free & Keto Hot Pockets are and ideal treat. You can make ahead, bake on command, and freeze!
A Non-Egg Breakfast Ideal!
OK so you can very well have these anytime of day, but I find them particularly handy for non-egg breakfasts treats. When the need arises, simply bake straight from the freezer.
INGREDIENTS
For the keto dough:
- 1 batch Keto Dough
- egg wash optional
- Filling suggestions
- Dijon mustard to taste
- ham
- mozzarella cheese or cheese of choice
INSTRUCTIONS
For the keto dough:
- Whip up a batch of Keto Dough. While you prep the rest, allow dough to rest for ten mins (and up to five days in the fridge).
For the hot pockets:
- Preheat oven to 350°F. With a baking mat, line a baking tray.
- Break the dough into six balls (30g a piece). Roll out between two sheets of baking mat with a rolling pin. Use the dough quickly, so you can close the hot pockets easily and it remains sticky.
- By spreading mustard, assemble hot pockets on the dough, adding a layer of cheese, then ham and more cheese. On top, add a 2nd piece of dough and press around to seal closed. Trim edges with a pastry knife and re-use the scraps of course. You can freeze them at this point for a month or two.
- In prepared tray, place hot pockets, brush with egg wash. Bake for 20-25 mins, until it turns golden all over.
- These are best served warm and straight from the oven.
- They also do re-warm quite well.
NUTRITION
Serving: 1hot pocket | Calories: 236kcal | Carbohydrates: 11g | Protein: 9g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 54mg | Sodium: 135mg | Potassium: 20mg | Fiber: 6g | Sugar: 1g |
