Between layers of puff pastry, this homemade hot pocket features thinly sliced guanciale, pepperoni, and salami with a chunky tomato sauce and gooey Tillamook Whole Milk Mozzarella Slices.
40minserves 2
Ingredients
For the filling
4 oz guanciale, cut into strips
1⁄2onion, finely chopped
1 tin tomato paste (6 oz)
1-2 Calabrian chilis, finely chopped (adjust to taste)
In a large skillet over medium heat, cook the guanciale strips until crispy, for about 5 min.
Add the chopped onion to the skillet and sauté until translucent.
Stir in the tomato paste and cook for 2-3 minutes.
Add the Calabrian chilis and cherry tomatoes, and cook until the tomatoes start to soften.
Return the guanciale to the skillet, mix well, and simmer for another 5 minutes.
Remove from heat and allow the sauce to cool completely in the fridge.
Assemble the Hot Pockets
Preheat the oven to 400°F (200°C).
Roll out the puff pastry sheets on a lightly floured surface.
Cut each sheet into rectangles (size can be adjusted as desired).
On half of the rectangles, spread a layer of the cooled tomato sauce.
Add a layer of sliced salami and pepperoni.
Top with Tillamook Whole Milk Mozzarella Slices.
Brush the edges of the pastry with the beaten egg.
Place the remaining pastry rectangles on top, pressing the edges to seal.
Use a fork to crimp the edges and trim any excess pastry.
Brush the tops with more egg wash and sprinkle with dried oregano.
Bake
Place the assembled hot pockets on a baking sheet lined with parchment paper.
Bake in the preheated oven for 15-20 minutes, or until golden brown and puffed.
Serve
Allow the hot pockets to cool slightly before serving. Enjoy!
Tillamook Whole Milk Mozzarella Slices
Meet the chef
Owen Han
Owen is a content creator coined the “King of Sandwiches”. He learned how to cook from his first generation Chinese father, Italian mother, and spent countless hours in his Nonna’s kitchen in Italy. Owen’s passion for combining flavors has inspired many mouth-watering recipes.
