Whole Wheat Hot Pockets

Aug 18

A back-to-school favorite gets a diabetes-friendly makeover. These homemade hot pockets swap the freezer aisle version for a whole wheat dough wrapped around a savory mushroom, spinach, and mozzarella filling. Make a batch on the weekend and freeze them for grab-and-go breakfasts or after-school snacks all week long — a fiber-rich, kid-approved way to start the school year off right.

For the full nutritional information on this recipe, please visit the recipe page on the American Diabetes Association® (ADA) Diabetes Food Hub here.

Whole Wheat Hot Pockets

Servings: 8

Prep Time: 1 hour 30 minutes

Cook Time: 25 minutes

Print the Recipe

Serving Size: 1 hot pocket

Ingredients

1 cup warm water (around 100°F)
1 tablespoon low-calorie brown sugar substitute
1 packet active dry yeast
2 cups whole wheat flour
Nonstick cooking spray
1 teaspoon olive oil
8 oz white (button) mushrooms, diced
1 cup cooked spinach
1 clove garlic, minced
1½ teaspoons kosher salt, divided
½ teaspoon black pepper
¾ cup reduced-fat mozzarella cheese
1 large egg, beaten with 1 tablespoon water

Instructions

Bloom the yeast: In a stand mixer bowl fitted with the dough hook (or a food processor), combine the warm water, brown sugar substitute, and yeast. Let sit for 5 minutes, until frothy.
Make the dough: Add the flour and 1 teaspoon kosher salt. Mix on low until the flour is incorporated. If using a stand mixer, increase to medium speed and knead for 5 minutes. If using a food processor, turn the dough onto a floured surface and knead by hand for 5–7 minutes, adding flour a tablespoon at a time if sticky, until smooth.
Let it rise: Transfer the dough to a large bowl coated with cooking spray. Cover and place in a warm spot for 1 hour to rise.
Preheat and prep: While the dough rises, preheat the oven to 400°F. Coat a baking sheet with cooking spray and set aside.
Make the filling: Heat olive oil in a medium sauté pan over medium-high heat. Add the mushrooms and cook until softened and their liquid has evaporated. In a medium bowl, combine the cooked mushrooms with spinach, garlic, remaining ½ teaspoon kosher salt, black pepper, and mozzarella. Set aside.
Shape the hot pockets: Divide the risen dough into 8 balls. Cover with plastic wrap and let rest for 15 minutes. Roll each ball out to ¼-inch thickness. Spoon about ½ cup of filling onto each round, fold over to form a calzone shape, and press the edges to seal. Place on the prepared baking sheet.
Bake: Brush each hot pocket with the egg wash. Bake for 25 minutes, or until golden brown.
Serve: Let cool slightly before serving. Leftovers freeze well in airtight bags for an easy reheat-and-go meal.