Classic BBQ Beef Hot Pocket

Written by Sarah Gardner
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Nothing beats a warm, homemade hot pocket oozing with smoky BBQ beef and melted cheese, all wrapped in a golden, flaky crust. This version is like a backyard barbecue in a handheld package—perfect for a quick meal, a game-day snack, or something to satisfy that comfort food craving. Forget the frozen kind—these homemade BBQ beef hot pockets are next-level delicious!

Classic bbq Beef Hot Pocket PIN IT

Classic BBQ Beef Hot Pocket

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course, Snack
Cuisine American
Servings 4 Hot Pockets

Equipment

  • Mixing bowls
  • Stand mixer or hand mixer optional
  • Large skillet
  • Baking sheet
  • Parchment paper
  • Rolling Pin
  • Pastry Brush

Ingredients
  

For the Dough

  • 2 ½ cups all-purpose flour
  • 1 tsp salt
  • 1 tbsp sugar
  • 2 ¼ tsp 1 packet active dry yeast
  • ¾ cup warm milk
  • 3 tbsp butter melted

For the Filling

  • 1 lb ground beef
  • ½ small onion finely chopped
  • 1 cup BBQ sauce your favorite brand
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp black pepper
  • 1 cup shredded cheddar cheese
  • ½ cup shredded mozzarella cheese

For Assembly

  • 1 egg for egg wash
  • 1 tbsp water

Instructions
 

Make the Dough

  1. In a bowl, combine warm milk, sugar, and yeast. Let it sit for 5 minutes until frothy.
  2. Add flour, salt, and melted butter. Mix until the dough comes together, then knead for about 5 minutes until smooth.
  3. Cover and let it rise for 30 minutes while you prepare the filling.
    glass mixing bowl containing a frothy mixture of yellow tinted warm milk PIN IT

Prepare the Filling

  1. In a skillet over medium heat, cook the ground beef and onions until browned. Drain any excess grease.
  2. Stir in BBQ sauce, smoked paprika, garlic powder, and black pepper. Simmer for 5 minutes, then remove from heat.
    PIN IT

Assemble the Hot Pockets

  1. Preheat the oven to 375°F (190°C).
  2. Lightly flour a surface and roll out the dough into a large rectangle, about ¼-inch thick.
  3. Use a knife or pizza cutter to divide it into 4 equal rectangles.
  4. Sprinkle a small amount of shredded cheddar and mozzarella cheese in the center of each rectangle, leaving a ½-inch border.
  5. Spoon the BBQ beef mixture evenly over the cheese, then top with another layer of shredded cheese.
  6. Brush the edges of the dough lightly with water or a beaten egg to help seal.
  7. Carefully fold the dough over the filling, aligning the edges to form a rectangular pocket.
  8. Press the edges together gently, then use a fork to crimp and fully seal the hot pockets.
  9. Transfer the assembled hot pockets onto a parchment-lined baking sheet, spacing them apart for even cooking.

Bake

  1. Whisk the egg with water and brush over the hot pockets for a golden crust.
  2. Bake for 18-20 minutes until golden brown.
  3. Let them cool slightly before digging in!

Pairings

  • Dipping Sauce: Ranch, extra BBQ sauce, or a spicy chipotle mayo
  • Side Dish: Coleslaw, crispy fries, or a fresh green salad
  • Drink: A cold glass of sweet tea or a classic root beer

FAQs

1. Can I use store-bought dough?

Yes! Pizza dough or even crescent roll dough works great if you're short on time.

2. What type of BBQ sauce should I use?

Go with your favorite! Sweet and smoky works best, but spicy BBQ sauce adds a nice kick.

3. Can I make these ahead of time?

Yes! You can freeze them before or after baking. Reheat in the oven at 350°F for 10-15 minutes.

4. Can I use a different cheese?

Absolutely! Pepper jack, provolone, or even gouda would be amazing.

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