Mushroom and Swiss Cheese "Hot Pockets"
with roasted cauliflower and sweet potatoes with capers
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.
- 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
- 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
- Puff pastry - Thaw according to package instructions. (Can be done 1 day ahead)
- 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)
- Mushrooms / Parsley / Capers - Prep as directed. Store separately. (Can be done up to 3 days ahead)
- 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)
- Heat oven to 425F / 218C. Set out two sheet pans.
- 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.
- 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).
- Cut a slit in the top of each pastry.
- Whisk egg and brush over tops of puff pastry. Sprinkle with garlic powder and Italian seasoning.
- Bake hot pockets until golden brown, 15 to 20 minutes.
- When vegetables are tender, toss with parsley and capers.
- Serve hot pockets with roasted vegetables on the side. Enjoy!
Used the full package of puff pastry (17 oz instead of 10 oz), which made them a lot easier to fill sufficiently. They were pretty delicious and satisfying.0 Helpful
These did not come together easily for me. I think I have to practice with puff pasty more.0 Helpful
It was tasty but could not fit a lot of filling in and once puffed up felt like more pastry than filling.0 Helpful
Probably need a smidge more puff pastry.0 Helpful
Added sausage thanks to another reviewer's comment. Tripled amount of mushrooms. Doubled puff pastry. Tasted fantastic, but barely enough for a full meal. Loved the capers and parsley in the veggies!0 Helpful
Totally screwed up and used phyllo dough, yuck. But I could tell they would have been great with puff pastry! Loved the side, it felt very holiday-esque. The next day, I mashed it and added butter, and it was even better!0 Helpful