Gluten Free Hot Pocket Sandwiches

Gluten Free Hot Pocket Sandwiches

” I like Hot Pockets. So here is a version I came up with to make at home, allowing you to control the ingredients. And since I don’t really want to make gluten free pie crust from scratch to have a “convenience food,” I use Chebe bread mix for the crust – super simple, gluten, grain, and sugar free, and delish! This Gluten Free Hot Pocket Sandwiches recipe is for one of my favorite versions – ham, broccoli, and cheese – but you can fill these babies with what you like best!” – Carol Kicinski, Simply Gluten-Free

photos and recipe by Simply Gluten-Free

Gluten Free Hot Pocket Sandwiches
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
Course: Main Course, Side Dish
Servings: 6
  • cup cooked ham, diced
  • ¾ cup broccoli florets, chopped
  • ¾ cup grated cheddar cheese
  • 1 package (7.5 oz) Chebe Original Cheese Bread Mix or Chebe All Purpose Mix
  • 4 Tbsp Water
  • 1 cup grated parmesan cheese
  • 2 Tbsp olive or vegetable oil
  • 3 large eggs divided use
  1. Preheat oven to 375 degrees.  Line a baking sheet with parchment paper or a silicon baking mat.

  2. In a bowl, combine the diced ham, broccoli, and cheddar cheese. Set aside.
  3. In a mixing bowl, combine the bread mix, oil, parmesan cheese, 2 eggs, and 4 Tbsp water. Mix well. Dump the mixture onto a clean work surface and knead until the dough is smooth, about 1 minute.

  4. Divide the dough into 2 equal portions. Place a piece of parchment or waxed paper on the work surface, place one portion of dough on top, top with another piece of parchment or waxed paper and roll into a rectangle about 12 by 8 inches. Cut the dough into six rectangles 4 by 2 ½ inches each. Place the rectangles on the prepared baking sheet.
  5. Divide the ham, broccoli, and cheese mixture evenly among the six rectangles. Spread to within half an inch of the border. Brush water around the edges of the dough.
  6. Roll and cut the remaining dough portion as with the first. Place a piece of cut dough on top of the ham, broccoli, and cheese mixture and press down at the edges to seal the dough.
  7. Mix the remaining egg with 1 tablespoon of water. Brush the top of the hot pockets with the egg wash, wait a minute then brush again.
  8. Bake for 25 minutes or until the crust is golden brown.
Recipe Notes

recipe by Simply Gluten-Free


This recipe works great with Chēbē All Purpose and Original Mixes, but you may also try it with this Chēbē Mix:

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