Giada Attempts to Make Hot Pockets at Home

Isn't that a little like Guy Fieri on there? From like far away. I mean, I know it's not when you get close up, but like, from far away. Nice. Crispy crust. Pepperoni. Pizza. I've never had a Hot Pocket. I don't even know that Jade's had one. Jade, have you ever had a Hot Pocket? I have. She has! Microwave oven cooking instructions. Load it. Heat it. Enjoy it. Should I put it on a plate? I guess I do, right? It's up to you. One sandwich. And get in the Hot Pocket. Is this cooked enough, guys? Very pale. Picture. Shows that it's golden. Jada, is this something you would have eaten in college? Really? The only food I ate in college that was like prepackaged type things were cup of noodles. I loved cup of noodles. So already, it doesn't smell that much. Oh, I expected cheese like to boo out. It's chewy. Domino's pizza the next day. The flavor's not that good. It's actually pretty tasty. Yeah. Filling? Crust? I think I can do better. Chocolate to cleanse the palate. Sweet Italian sausage instead of the pepperoni. Hi Enzo. Hi. We're going to add a bunch of tomato paste, six ounces. I do tomato paste because it'll make it, it'll like bind the filling so it won't like ooze out. If I use regular tomato sauce, it might just ooze out of it, make it wet. Once you've coated all of the sausage with the tomato paste, we're going to add a new spice. Jade will love this. I'm just going to say that. Oregano. Mozzarella. Do you feel like the Hot Pocket you tried had enough cheese or are you trying to go for more cheese? Cheese is tricky because if you add too much cheese, it kind of makes everything too wet. I think the hot pocket had enough cheese it just didn't have the cheese wasn't dispersed evenly it was more centered in the middle of the hot pocket so I had to really go for the center to get the cheese. I bought dough from my favorite pizzeria today just to cut through. Now we're just gonna roll out the pizza dough or you can make a giant calzone and it'd kind of be the same thing. Yeah wait that's a crazy realization is a calzone just a giant pizza pocket? Yeah well that's where pizza pockets come from right? They come from calzones, calzones. Cooking school in Paris we would make tons of calzones. Pork tins to seal the dough just like that. So the egg wash helps seal it but also gives it that bande de soleil tan. Then we take a little bit of fresh parmigiano, egg wash. So these are a little more square than the traditional hot pockets. A little bit of cheese put them in the oven. In 25 minutes we get some rocking hot pockets. What do you think? Maybe instead of the shredded cheese I should have done little squares of cheese to really get a lot of gooey stuff coming out. Official hot pocket taster. Jade when was the first time you had a hot pocket? Probably like second grade, third grade. Yeah bite. It's good but is it not good? This is why we test things right? I love your honesty. Hot pocket I wasn't really happy with the oozy cheese pull so inside so I decided to remake it with a thicker cut mozzarella and I think we can get that cheese pull that I'm looking for. The harshest critic. I'm just hoping that this one's gonna be good. I also think I added the mozzarella too early on. This time I'm gonna let the mixture, the sausage, the tomato paste, Calabrian chili, oregano, salt mixture cool completely and then add the mozzarella. Right in there. We can definitely see more I think this is gonna be way better. When it comes to pizza dough you can definitely stretch it so just make sure you really fill it and you fill it more than you think you need to fill it. A little bit of the egg wash. Better? Really good. Should we do it? Yeah. Give it a home run. The glorious cheese. So I did thick cut cheese, the same amount of cheese, just the thick cut shredded mozzarella and I let the filling cool completely. Last time I kind of did a little early and it melts all the cheese on top of the baguette. So thick cut, let the filling cool before you add the cheese and fill away baby. It's so good. It doesn't have to stay out of the oven. Good right?