Hot pockets were always such a convenient and yummy snack. Just grab them from the freezer and you’re good to go! Today I’m recreating that delicious convenience in the form of homemade Vegan Cheeseburger Hot Pockets. These little freezer-friendly snacks are filled with plant-based meat, cheddar cheese, and diced pickles.
the main ingredients
These hot pockets are made with my easy homemade pizza dough. If you’d like to simplify the recipe even more, you can use store-bought pizza dough. You could also try using crescent roll dough or puff pastry dough- although both of these will puff up more during baking.
To make these easy hot pockets you only need a few ingredients:
- 1 recipe of this easy homemade pizza dough
- Store-bought Pizza Sauce
- Meatless Crumbles, I’m using Gardein
- Shredded Vegan Cheddar Cheese
- Olive Oil
- Minced Sweet Pickles, these are optional but I highly recommend them!
how to make the vegan hot pockets
The first step in making these diy hot pockets is to make the dough. Once the dough has risen, you’ll want to roll it out into a rectangle about 8” tall by 15” wide (and ⅛” thick).
Then, cut the dough into equal-sized rectangles about 3” long by 2” wide with a sharp knife. You should be able to get about 10-12 rectangles (to make about 5-6 pockets) out of the dough. You can also cut off any jagged edges and re-roll the scraps into another rectangle. With this recipe, you should be able to get 6-8 pockets out of all the dough and filling.
filling the hot pockets
After you cook all of the filling, spread 1-2 tsp of pizza sauce onto one rectangle of dough, leaving a border of dough around the edges. Then, spoon 1-2 tbsp of the hamburger mixture on top of the sauce. If you’re using pickles, you can sprinkle them on now.
To close up the pocket, stretch another rectangle of dough out so it’s slightly larger in size than the first rectangle of dough. Then, place it on top of the hamburger mixture, and press the edges of the two rectangles together. If you’d like, you can also use a fork to crimp the edges of the dough together.
Be sure to brush the tops with olive oil so they brown up nicely in the oven. You’ll want to bake them for 20 minutes at 400F until golden brown on top.
I love serving these vegan cheeseburger hot pockets with some extra marinara sauce for dipping. You can also tightly wrap them in plastic and freeze them for a convenient snack later. This veggie hot pocket recipe is savory, salty, cheesy, meaty and tastes just like a cheeseburger in hot pocket form!
tips & tricks
This recipe is cheeseburger flavored, but you could also fill these with vegan pepperoni and plant based mozzarella for pizza flavored hot pockets! If you’d like breakfast hot pockets, you could fill them wit Just Egg, peppers, or tofu scramble.
The pizza dough will puff up a bit in the oven, so a good rule of thumb is to roll the dough out thinner than you think it needs to be. I found that 1/8th of an inch was a good thickness that didn’t get soggy but also didn’t puff up too much in the oven.
Putting pizza sauce (or even a thick marinara sauce) in the pockets helps keep them moist! If you plan on freezing these pockets, having sauce inside is important for when you go to reheat them.
Looking for more vegan comfort food? Check out these recipes!The Best Vegan BBQ Chicken Pizza
Vegan Squash and Bacon Pizza
Chick’n Parm Stuffed Shells
Vegan Philly Cheesesteaks
Did you make this recipe? I’d love to know! Leave a rating and comment below!
- 1 recipe easy pizza dough
- ½ cup pizza sauce
- 1/2 small yellow onion, diced
- 2 cloves garlic, minced
- 1 ½ cup frozen Gardein meatless crumbles
- 1 cup shredded vegan cheddar cheese
- 2-3 tbsp olive oil
- Optional- minced sweet pickles
- Preheat the oven to 400F.
- Prep the pizza dough according to this recipe’s instructions.
- After the dough has risen roll it out into a rectangle, about 8” tall by 15” wide (and ⅛” thick).
- Cut the dough into equal-sized rectangles about 3” long by 2” wide. You should be able to get about 10-12 rectangles (for 5-6 pockets) out of the dough. Cut off any jagged edges and re-roll into a rectangle. You should be able to get 6-8 pockets out of all the dough and filling.
- In a small non-stick skillet saute the onion and garlic with 1 tsp of olive oil until translucent (about 4 minutes). Add in the meatless crumbles and cook until thawed, about 3 more minutes.
- Stir in the vegan cheddar cheese and cook until it becomes melted (another 3 minutes).
- Spread 1-2 tsp of pizza sauce onto one rectangle of dough, leaving a border of dough around the edges. Top with 1-2 tbsp of the hamburger mixture. Add pickles on top, if using.
- Stretch another rectangle of dough out so it’s slightly larger in size than the first rectangle of dough.
- Place it on top of the hamburger mixture, and press the edges of the two rectangles together. Use a fork if you’d like to crimp the edges of the dough together.
- Poke a few holes in the top of the pocket with a fork. Brush olive oil on to the top.
- Place the pockets on a parchment-lined baking sheet. Bake for 18-20 minutes at 400F until golden brown on top.
- Wrap the hot pockets well with plastic to freeze them.
- Serve with marinara sauce.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 350Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gSodium: 244mgCarbohydrates: 7gFiber: 1gSugar: 2gProtein: 5g
Nutritional info is an estimate.
Disclosure: This page contains some affiliate links. Please know that I may receive a percentage or commission from a link included on this page, at no cost to you. I will only recommend a product or service that I have used or believe has substantial value to my readers.