This recipe only requires 2 ingredients- a roll of crescent dough(I used Pillsbury) and kimchi(whether it be store-bought or homemade; I used both for this recipe).
Due to the lack of large bowls and the short shelf life of the champagne kimchi recipe, all of the kimchi recipes I make going forward will use store-bought kimchi.
Ironically, the hot pockets filled with the store-bought kimchi were a lot messier than those filled with the champagne kimchi.
Looking back on tasting these hot pockets, I think they could've used a minute or two longer in the oven- the dough was slightly undercooked. But they were still delicious nonetheless.
Since kimchi is so spicy, I highly recommend you eat these hot pockets with some sort of dairy product, like a glass of milk.
My dad was surprised how easy these hot pockets are to make. In fact, he said I should make more simple recipes like this. I told him somebody has to make recipes that are more complex than 2-ingredient recipes. It's almost a cliche how many YouTube cooking channels focus on quick, simple recipes.
Besides, I like challenging myself when cooking and learning new culinary techniques, even if they are time-consuming.
Time to cook: 9-12 minutes
You will need:
For the cooking equipment:
A wooden cutting board
A rolling pin
A lasagna pan
Nonstick cooking spray
For the hot pockets:
1 roll of crescent dough
1-2 tbsp. of kimchi for each of the 4 hot pockets
1. Break the roll of crescent dough into 4 pieces. If you're using the Pillsbury brand, there are dotted lines on the dough that will guide you.
2. Flatten each dough pieces on a wooden cutting board using a rolling pin.
3. Put the kimchi on one half of the flattened dough.
4. Fold the dough up. Some kimchi juice may leak from the pastry but make sure no kimchi is showing in the hot pockets.
5. Poke 2-3 holes on the top of the hot pocket using a fork to allow the steam to vent during the cooking process.
6. Repeat steps 2-5 for the other 3 dough pieces.
7. Spray a lasagna pan with nonstick cooking spray.
8. Put the hot pockets into the lasagna pan.
9. Bake in a 375 degree Fahrenheit oven for 9-12 minutes, or until the dough is fully cooked.
10. Bon appetit!
Note: Store the leftover hot pockets in the fridge.