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FAJITA HOT POCKETS
Serving Size: 6 Hot Pockets 
Prep Time: 10 minutes 
Cook Time: 30 minutes

1 tablespoon olive oil
1 red bell pepper, sliced
1 red onion, sliced
Kosher salt
2 Quick n’ Eat Angus Beef Patties, cooked according to package directions and diced
½ teaspoon garlic powder
½ teaspoon chili powder
¼ teaspoon cumin
8 ounces cheddar cheese, shredded
1 (28-32 ounce) store bought pizza dough, room temperature
1 egg
1 teaspoon water
guacamole and salsa, for serving

  1. Preheat oven to 450°F. Meanwhile, heat 1 tablespoon oil in a medium nonstick skillet over medium heat.  Add pepper and onion, season with Kosher salt, and cook, stirring occasionally, until tender, about 5-6 minutes.  Stir in diced beef patties, garlic powder, chili powder, and cumin and cook for 1 minute.
  2. Divide dough into 8 equal portions. Roll out each piece of dough into a thin long rectangle, flouring as needed to avoid sticking.  Add a sprinkle of cheese and a spoonful of the fajita burger mixture on one half of the pizza dough, leaving a small gap around the edge.  Fold dough over and crimp closed with a fork.  Cut two vent holes in the top of each calzone to allow for steam to escape during baking (this is easiest done with kitchen shears).
  3. Whisk egg and water in a small dish and brush the top of each calzone with the egg wash. Place hot pockets on a parchment paper lined baking tray.  Bake in oven for about 18-20 minutes, until golden brown and cooked through.

Notes

  • *buying a pizza dough from a local pizzeria is an excellent option!
  • *if the dough keeps recoiling while trying to roll out, let sit at room temperature for another 5-10
  • minutes.
  • *hot pockets can be baked, cooled, and frozen in an airtight container for quick and easy meals!  Just reheat from frozen in a 350°F oven until crisp and heated through.
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