Vegan Meatball Mozzarella Hot Pockets
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked hand pies filled with vegan meatballs, mozzarella, and marinara sauce, reminiscent of frozen hot pockets but made fresh. A nostalgic, kid-friendly meal ready in about two hours.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 8 vegan meatballs, crumbled (we used about 1/2 bag Gardein but you can opt for homemade here)
- 2 cups vegan mozzarella cheese shreds (we used So Delicious)
- 3/4 cup marinara sauce of choice
- 16 oz. pizza dough OR opt for homemade (below)
- 1 and 1/3 cups warm water, about 110°F (43°C)
- 1 tablespoon granulated sugar
- 2 and 1/4 teaspoons (1 packet) Red Star Platinum active dry yeast
- 3 and 1/2 cups all-purpose flour, plus more for the work surface
- 3/4 teaspoon salt
- 2 tablespoons olive oil
- Almond milk, for brushing
At a glance
PER SERVING · TIME 105M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h 20m
- Cook
- 25m
- Sodium
- 926mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 378mg
- Calcium
- 49mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 80M
- SODIUM
- 926MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.