Wicked Easy Hot Pockets

I like to go blog hopping.  I look at someone's blog and click on one of their favorites or click on a link to a commenter and I discover new blogs.  It's addicting really.  Like garage sailing- you just never know whats around the bend.  Could be a great recipe or a cute craft with a great tutorial.  Recently, I found a blog called Get Off Your Butt and Bake that I found on Ingrid's blog list at Baseball Baking and Books.  It just so happened I found her blog on April Fool's Day.  The post was about how she was going to take the blog private.  I remember when La Dolce Vita went private... so sad and I miss Marianne and her wonderful stories and recipes.  I decided to peruse her entire site, looking for recipes that looked like they would be good for my family.

Boy, did I find a good one!  Her recipe is for Hot Pockets. They whip up so fast, they are so easy and in no time you can have hot pockets that beat the pants off the commercially available ones.  We so loved these that they will be a regular in this house both for savory and sweet applications.

Wicked Easy Hot Pockets
slightly adapted from this recipe

2 cups (125 grams) all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 pound (one stick) cold butter
2/3 cup buttermilk

Preheat the oven to 425 degrees. Spray or oil a baking sheet. In a food processor or a large bowl measure out flour.  Add the baking powder, baking soda and salt to the flour and combine thoroughly.  Slice the cold butter into the flour mixture. Cut in the butter to the flour mixture.If youare using a food processor do quick pulses until you have a coarse crumb texture.

Pour in the buttermilk.  In the processor let it whirl until the dough forms a ball. If doing the dough in a bowl stir until moistened and knead a few times to make a smooth dough.

Roll the dough to a thickness of 3/8-inch. Cut into circles or rectangles.  press out he dough a little with your finger tips around the edges because you will be doubling up the thickness there.  Place your meat, cheese, filling on the dough being careful not to get it near the edges.  If there is any filling on the edges it will be difficult to seal.  Once you have placed your filling on the dough, press another piece of dough the same size over top and press with a fork to seal the edges.

Bake for about 20 minutes or until golden.