Hot Pockets

I made homemade hot pockets last night for dinner, and Darin went crazy over them, so now we've decided to make them and freeze them for lunches. 

Some ideas for the filling (all fully cooked, of course):
roast beef & swiss
ham & cheddar
chicken, broccoli & cheese
pizza sauce & pepperoni and/or sausage
ground beef & cheddar
cut up hot dogs & cheese
chunky stew
meatballs & sauce



Dough:
2 teaspoons sugar
1/4 cup warm water
1 package active dry yeast, 2 1/4 tsp
2 1/2 cups flour (you can 1/2 & 1/2 with wheat flour)
3/4 cup milk
1/2 tsp salt
1 Tbsp butter

Heat milk to temperature just below boiling point. A thin skin forming over milk indicates sufficient heating; remove from heat; let cool to room temperature.

In a KitchenAid mixing bowl, add sugar, warm water and gently stir in yeast. Let stand 5 minutes, do not stir, mixture will bubble up. Blend in milk, salt, butter and flour; mix well, for about 5-10 minutes, or until pulling away from the sides of the bowl. Form dough into a small ball and cover bowl with damp cloth; let rise 30 minutes in warm area.

Divide bread dough into 12 portions and roll out into about 6 inch circle. Divide filling among 12 circles, about 1/3 cup for each. Place cheese on top of filling. Pull edges around filling and pinch to close.

Place on a large sprayed baking sheet, pinched side down. Brush tops with melted butter. Bake at 350* for 20 to 30 minutes. Makes 12 servings.

For freezing, just put in a ziploc bag, squeeze all the air out, and put in the freezer.  To reheat, cook in the microwave for 1-2 minutes.