These hot pockets can be made with any kind of leftover you might have in the refrigerator. That is how these came about, and they are perfect to reheat and eat on the go.
Great recipe when you have random leftovers that you don't want to waste and don't know what to do with. Just create your own Hot Pockets. This can be done with chicken, pork, steak, ground beef, vegetables, etc. Just pick your ingredients, add more fresh ones if needed, and definitely add some sort of gravy, that is key. Wrap up in some phyllo dough, and ta-dah!
- 3 boneless pork chops, cooked
- 2 cups gravy (I used a packet for pork gravy, just add water or broth)
- 2 cups bella mushrooms
- 1/2 an onion, sliced
- 1 bell pepper, sliced
- 1 cup frozen peas
- Phyllo pastry dough, thawed
- Preheat oven to 350 degrees F.
- Dice the leftover pork chops and transfer to a large bowl. (I cooked mine in a slow cooker the day before)
- Over medium heat, in a large sauce pan, saute onions and peppers. Once cool, chop and add to the diced pork.
- Saute the mushrooms. Transfer to a separate bowl and set aside.
- In the same pan, make the gravy as directed on packet. Add mushrooms to gravy. Set aside and let cool.
- Once cool, add gravy to diced pork.
- Add frozen peas to pork.
- Combine all ingredients together.
- Following directions on the phyllo packet, roll dough out on wax or parchment paper. Using about 4 sheets at a time, slice dough in half to make smaller pockets, scoop pork mixture onto dough, and roll up like a burrito, closing the ends. Use melted butter or oil to moisten the end to help seal the seems. Place in greased casserole dish.
- Repeat until all pork mixture is used.
- Brush phyllo pockets with butter or oil.
- Bake for about 20-30 minutes, until golden brown.
- Remove from oven, and serve!