Posts Tagged ‘hot pockets’

15th March
written by Steph
Hot Pockets!

Hot Pockets!

Anyone out there a Jim Gaffigan fan?  Well, if you are, then you know that the only way you can say the words “hot pockets” is in a high falsetto sing-song voice.  Additionally, you’ll know that the Gaff (as I have decided to fondly refer to him) is no fan of this “white trash” food.  Ah, what the hell, let’s just got to the clip because it’s hella funny, and what better intro to a post could I use than this: YouTube Preview Image OK, so I don’t think I’ve ever had a Hot Pocket in my life – not a real one anyway.  I vaguely remember some kind of breakfast pastry during my teen years that involved egg and ham, and was microwaved in its own little sleeve, but it was definitely not an Official Hot Pocket.  Maybe Tony has had one, but if so, he isn’t sharing.  That being said, one night when I was lying in bed trying to think up a way to use up three left-over spring roll wrappers (which had been chiefly purchased for a somewhat successful samosa-making venture of mine (successful in taste, not so successful in the folding execution)), I was struck with the wonderful insight that I should clearly create crispy golden parcels oozing with cheese and thinly sliced turkey.  Would it be successful?  There was only one way to find out!  [Spoiler alert: it was hugely successful… otherwise, I wouldn’t be posting about it here.] Below is a guide to the honey-smoked turkey and smoked gouda pockets I made one night for dinner one night after coming in from the gym.  There’s a lot of flexibility with these suckers, so you can easily use your favorite kind of meat and cheese and make it all your own! Ingredients
  • spring roll wrappers (found in your local supermarket’s refrigerated section, normally over by the produce)
  • cheese of your choice, thinly sliced (choose something that will melt well – we went with smoked gouda because we LOVE it and it melts really easily, but you could easily do havarti, cheddar, provolone, munster, or something fancy like brie if you wanted)
  • turkey meat (from the deli, thinly sliced… or use ham, or chicken, or whatever kind of meat you want!)
  • country-style Dijon mustard (get the kind that has visible grains in it!  Or don’t!  We prefer the grainy kind, prepared with white wine, as it has a milder, slightly sweet flavor, but pick whatever floats your boat!)
  • grape-seed oil (or other oil with high smoke point)
  • 1 tbsp of water
  • 1 tbsp of flour