Salmon and Spinach Hot Pocket
Recipe and Photography by Chef Eric Gephart
Today we dive straight into some fun and delicious food. It is a well-known fact that kids love hot pockets. What is less known, and a bit of an industry secret is that Chefs love them, in fact hot pockets are kind of our guilty secrets!
This recipe bridges the gap between adolescent and gourmet. Please enjoy our Salmon and Spinach Hot Pocket!
Chef Eric Gephart
5 ounces Kvaroy Arctic Salmon, skin off, cut lengthwise into 4 equally thin slices
1 crescent dough sheet
1 egg, whipped
3 tablespoons flour
1 teaspoon sea salt
1 teaspoon black pepper, fresh cracked
For the Spinach Artichoke Filling
8 ounces cream cheese, softened
1/4 cup sour cream
2 teaspoons garlic, fresh minced
2/3 cup parmesan, finely grated
1/2 cup mozzarella, shredded
1 (14 ounce) artichoke, canned (drained) or fresh cooked and softened
6 ounces spinach, cooked and squeezed of excess liquid (you can use frozen)
2 teaspoons salt, kosher
2 teaspoons black pepper, fresh cracked
DIRECTIONS
Stabilize your grill or oven from 375 - 400F. (Set up for an indirect cook or use a pizza stone like I did in this video)
Place a grill safe container such as cast-iron pan over the heat and allow it to come to temperature.
Combine all and transfer to the pre heated pan. Bake for 10 minutes then stir and bake for another 10 minutes. Remove the pan from the grill or over and allow to cool a bit at room temperature.
Lightly flour a cutting board or work surface and roll out the Crescent Dough Sheet. Cut it in half (1 Sheet can make 2 Hot Pockets)
Spread 3 Tablespoons of the slightly cooled Spinach Artichoke Filling on the center of the dough sheet. Top with the sliced Salmon, season with salt and pepper then top with another 3 Tablespoons of the Spinach Artichoke filling.
Fold the sides to the center and smooth to connect. Flip the entire hot pocket so the seam is now on the bottom. Use a fork to crimp close the ends and cut off any thin excess dough to ensure the ends do not burn.
Thinly paint the hot pocket with the whipped egg and season with salt.
Place the stuffed and painted hot pocket on a piece of parchment and place on a pizza stone or half sheet tray in the grill or oven.
Cook for 10 minutes then rotate 180 degrees for even cooking and bake for another 10 - 15 minutes or until you like the golden crust on the outside.
Remove the hot pocket from the grill or oven and allow to rest for 1 -2 minutes before slicing. Enjoy!
