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Mushroom and Swiss Cheese "Hot Pockets"
with roasted cauliflower and sweet potatoes with capers

Active: 45 min Total: 45 min
Our grown-up twist on this frozen food favorite "hot pocket" is satisfying as dinner, but the leftovers are equally as good for breakfast or lunch. Since we started testing these, we've kept some in the test kitchen fridge for quick lunches and snacks.
Smarts: These hot pockets can be filled with just about anything you can imagine, so make and freeze some extras with any ingredients you have on hand.


Mushroom and Swiss Cheese “Hot Pockets”:
  • Puff pastry - 10 oz
  • Garlic - 2 cloves , chopped
  • Mushrooms, any button - 8 oz , chopped (look for pre-chopped)
  • Butter - 1 Tbsp
  • Cheese, Swiss - 4 slices
  • Water - 2 tsp
  • Eggs - 1 , whisked
  • Garlic powder - 1/2 tsp
  • Italian seasoning - 1 tsp
Roasted Cauliflower with Sweet Potatoes and Capers:
  • Cauliflower, small - 1 head , florets
  • Sweet potatoes - 1 lb , cubed
  • Parsley - 1 Tbsp , chopped
  • Capers - 1 1/2 Tbsp , drained and rinsed
  • Oil, olive - 1 Tbsp
  • Paprika, smoked - 1 tsp


  1. Puff pastry - Thaw according to package instructions. (Can be done 1 day ahead)
  2. Cauliflower / Sweet potatoes / Garlic - Prep as directed. Store cauliflower and sweet potatoes in one container. Store garlic in a separate container. (Can be done up to 5 days ahead)
  3. Mushrooms / Parsley / Capers - Prep as directed. Store separately. (Can be done up to 3 days ahead)
  4. Pre-cook mushrooms - Melt butter in a nonstick pan. Add mushrooms and saute until mushrooms are tender, 5 to 6 minutes. Add garlic and some salt and saute for 1 minute more. (Can be done up to 3 days ahead)

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  1. Heat oven to 425F / 218C. Set out two sheet pans.
  2. On the first sheet pan, toss cauliflower, sweet potatoes, olive oil, paprika and some salt and pepper. Transfer to the oven and roast, shaking the pan halfway through cooking, until vegetables are tender, 25 to 30 minutes.
  3. Place puff pastry on the second sheet pan and slice into 8 small rectangles (amount for 4 servings; adjust if customizing). Fill the center of each rectangle with mushrooms. Tear cheese slices and top mushrooms with cheese. Dip your fingers in water and run your fingers around the edges of each rectangle. Fold puff pastry rectangles over to enclose filling and press edges to enclose (the water should help the pastry to stick).
  4. Cut a slit in the top of each pastry.
  5. Whisk egg and brush over tops of puff pastry. Sprinkle with garlic powder and Italian seasoning.
  6. Bake hot pockets until golden brown, 15 to 20 minutes.
  7. When vegetables are tender, toss with parsley and capers.
  8. Serve hot pockets with roasted vegetables on the side. Enjoy!



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