Calzone or Homemade Hot Pocket?

Recently inspired by the arrival of the Food Network Magazine October 2011 edition, I decided to see what the difference in technique was between a homemade hot pocket and a calzone.

The difference between the yummy insides was obvious – red sauce in the calzone. The difference in exterior called for refrigerated French bread dough vs. refrigerated pizza crust dough, but the process was very much the same.

Homemade Hot Pocket inside

Homemade Hot Pocket served

So off I went to serve homemade ham and cheese hot pockets one night and homemade calzone just a few nights later. The homemade hot pocket was definitely easier, simply because there was less in it. Although the pizza dough was far superior to the French bread dough – the pizza dough didn’t pull apart on me before I could really get things going!

Calzone served

Calzone insides

The verdict – they both tasted great and HH said “yes” to serving either anytime soon! The only problem…I can’t put my hands on the pesky recipe! I had it just a few weeks ago and now it’s disappeared into the recipe black hole! Son of a biscuit! Well, it will turn up soon, I’m sure.




CROQUE MONSIEUR POCKETS
FOOD NETWORK MAGAZINE OCTOBER 2011

Ingredients
• 1 cup grated gruyere cheese (about 3 ounces)
• 1 cup deli-sliced ham, chopped (about 4 ounces)
• 2 teaspoons dijon mustard
• 1/8 teaspoon freshly grated nutmeg
• Pinch of cayenne pepper
• Vegetable oil, for brushing
• All-purpose flour, for dusting
• 1 11-ounce tube refrigerated French bread dough
• 1 large egg

Directions
Preheat the oven to 425 degrees F. Mix the gruyere, ham, mustard, nutmeg and cayenne in a bowl until combined. Squeeze the mixture together with your hands to make it compact.
Brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets.
Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.

Serves 4