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1
Line 2 baking sheets with parchment paper and set aside.
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2
Flour your work surface and roll out each sheet of puff pastry to form a 10x15-inch rectangle.
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3
Cut each rectangle into 2 5x15-inch rectangles, then cut each of those rectangles into 5 3x5-inch rectangles.
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4
You should have 20 rectangles.
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5
Transfer to the baking sheets and place in the refrigerator until well-chilled.
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6
While the puff pastry is chilling, steam broccoli and cauliflower until slightly tender.
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7
Remove from heat, stir in garlic, and set aside.
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8
Remove the puff pasty from the refrigerator.
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9
Top 10 rectangles with 1/2 slice of cheese.
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10
Then layer on 1 slice of ham.
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11
Divide the vegetable mixture evenly between the 10 rectangles, leaving a border.
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12
Top the vegetables with another 1/2 slice of cheese.
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13
Mix the egg and water together to make an egg wash. Brush the egg wash along the borders of the rectangles.
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14
Close your hot pockets by placing a plain rectangle of puff pastry on top of a filled rectangle, sealing the edges with a fork.
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15
Refrigerate your 10 Hot Pockets for about 20 minutes before baking.
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16
Preheat oven to 375 degrees F. Remove the hot pockets from the refrigerator and brush the tops with the remaining egg wash. Cut 3 vents, about 1/2-inch long, in the top of each hot pocket.
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17
Bake, rotating once, until the tops are golden brown and the filling is bubbling, about 25 minutes.
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18
Let cool before serving.
