Homemade Hot Pockets®

1. 1

   Place 2 crescent rolls on a baking sheet. Pinch triangular seams together to make a rectangle; flatten dough to make a larger base. Repeat with the remaining pairs of rolls in the can.

2. 2

   Heat oil in a saucepan over medium-high heat. Saute broccoli and mushrooms until tender, about 6 minutes. Transfer to a plate. Add ham to the pan; cook until liquid evaporates, 3 to 5 minutes. Spoon 1/4 of the ham onto each dough base. Divide broccoli-mushroom mixture among the dough; sprinkle 3/4 of the cheese over the pockets.

3. 3

   Open the second can of rolls. Stretch 2 rolls out to form a rectangle; place over each pocket, covering the filling. Pinch sides together to seal the pockets. Sprinkle the remaining cheese on top.

4. 4

   Bake in the preheated oven until golden brown, about 10 minutes. Let cool for about 5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.