I make no apologies for the fact that I love food that has a variety of textures and flavors. Which is why I had to “fancy up” my version of a hot pocket. I could not be satisfied with classic pizza flavors, no no no!
If you’re looking for something fun and different, this is definitely worth trying. I love the hint of sophisticated sweetness that the fig brings to these hot pockets. And the nutty gruyere with the salty prosciutto just sends them over the top!
You will need:
1 recipe Basic Pocket Dough
Sliced prosciutto cut into strips
Egg wash (one egg beaten with 1 TBS water)
Ricotta mixed with 1 cup parmesean and 1 egg
Mix the ricotta, parm, egg and parsley in a medium mixing bowl and set aside. Cut basic pocket dough into 4 inch squares or circles. Brush bottom layer with egg wash and spread on a teaspoon of fig jam, being sure to leave a crust all around. Next layer on the ricotta mixture, mozzarella, prosciutto, and gruyere.
Take another of your cutouts and pop the top on! Crimp the edges down with the tines of a fork to seal it up. Brush the top with egg wash, and poke little holes in the top for the steam to escape. Bake for 15-20 minutes at 400 or until the top is golden and brown! Melty, cheesy, heaven! I swear, Scott even liked them! Really!