Hawaiian Pizza Hot Pockets

Instructions

Dough

1. Whisk yeast and ¼ cup warm water in a large bowl until yeast is dissolved. Whisk in oil, sugar, salt, and 1¼ cups room-temperature water. Add 4 cups (500 g) flour and stir with a wooden spoon until a shaggy dough forms.
2. Turn dough out onto a clean surface and knead to bring together and incorporate any loose flour. Continue to knead, dusting with more flour as needed to prevent sticking, until the dough is very smooth and firm and no longer sticky, 10–12 minutes. Gather dough into a ball, dust with more flour, and place in a clean large bowl. Cover with a damp towel. Let the dough sit in a warm draft-free spot until doubled in size, about 1½ hours. Turn dough out onto surface and punch down with your fist to deflate. Place on a rimmed baking sheet lined with a sheet of plastic wrap and stretch into about a 9" square, flattening it with the heel of your hand. Cover with another sheet of plastic wrap and freeze until dough is very firm but not frozen solid, 10–15 minutes. Remove dough from freezer and transfer to a lightly floured surface. Remove butter from refrigerator and unwrap. Place butter on top of dough, arranging in the center at a 45° angle so it looks like a diamond set inside the square of dough. Fold dough corners up and over butter so they join in the center. Pinch along the seams to seal. You should now have a square of dough completely encasing the butter. Dust underneath and on top of dough with more flour, then roll out into a long, even slab that’s about 3 times longer than it is wide, keeping the ends as square as possible. Fold slab from short ends into thirds like a letter to form a square packet, then rotate the dough 90-degrees and roll out again to the same dimensions. Try to work quickly to prevent butter from softening and making dough sticky and hard to roll (if this happens, chill dough about 10 minutes before proceeding). Fold in thirds again, then wrap in plastic and chill until dough is very firm, at least 2 hours and up to 1 day.
3. Meanwhile, place butter on a large sheet of parchment paper and sprinkle Parmesan, garlic powder, onion powder, oregano, pepper, and paprika on top; toss butter to coat. Place in a pile on 1 side of parchment. Fold opposite side of parchment over; lightly beat with a rolling pin in several directions until butter is pliable and forms into a single mass (it should still be cold and have a waxy texture, not soft and greasy looking). Unfold parchment and use a small offset spatula or butter knife to spread butter into about a 7" square. Fold parchment back over butter, this time enclosing it in a neat square packet like you’re wrapping a present. Place packet seam side down, then roll over it with the rolling pin to smooth butter into an even layer and work into corners of packet. Set aside.
4. Turn dough out onto surface and punch down with your fist to deflate. Place on a rimmed baking sheet lined with a sheet of plastic wrap and stretch into about a 9" square, flattening it with the heel of your hand. Cover with another sheet of plastic wrap and freeze until dough is very firm but not frozen solid, 10–15 minutes.
5. Remove dough from freezer and transfer to a lightly floured surface. Place butter on top of dough, arranging in the center at a 45° angle so it looks like a diamond set inside the square of dough. Fold dough corners up and over butter so they join in the center. Pinch along the seams to seal. You should now have a square of dough completely encasing the butter.
6. Dust underneath and on top of dough with more flour, then roll out into a long, even slab that’s about 3 times longer than it is wide, keeping the ends as square as possible. Fold slab from short ends into thirds like a letter to form a square packet, then rotate the dough 90-degrees and roll out again to the same dimensions. Try to work quickly to prevent butter from softening and making dough sticky and hard to roll (if this happens, chill dough about 10 minutes before proceeding). Fold in thirds again, then wrap in plastic and chill until dough is very firm, at least 2 hours and up to 1 day.

Filling

1. Reduce marinara to almost dry and evaporated state. you want the least amount of moisture in the filling.
2. Toss pancetta, ham, dried pineapple, mozzarella, Parmesan, oregano, and red pepper flakes in a large bowl to combine. Add marinara sauce and mix well to evenly distribute. Taste filling. It probably doesn’t need salt, but add a pinch if you think it does.

Seasoning Mix + Assembly

1. Toss breadcrumbs, salt, onion powder, paprika, and cayenne in a small bowl to combine; set aside.
2. Roll out chilled dough on a lightly floured surface to a large ¼"-thick slab a little more than 22x11", dusting underneath and on top with more flour as needed. Using a knife or pizza cutter, cut into 4 even rectangles.
3. Working with 1 rectangle at a time, on one side of teh rectangle, place a 3/4 cup of filling in the center, then brush with a thin layer of egg white. Fold over teh other half of the rectangle to edge of the other half. Make sure all filling stays in the middle. Trim the edges, then pinch them firmly together to seal. Place on a parchment-lined baking sheet, seam side down. Once you have finished assembling all of the hot pockets, make sure they are evenly spaced out on the baking sheet and cover with a damp towel. Let sit at room temperature until slightly puffed, 15–25 minutes.
4. Meanwhile, preheat oven to 300°.
5. Uncover hot pockets and brush all over with remaining egg white. Sprinkle with reserved breadcrumb mixture and cut four ½"-long vents in the surface of each one, spacing evenly. Bake until hot pockets are puffed and golden brown all over and filling is lightly bubbling, 30–35 minutes. Let cool before serving.
6. Hot pockets can be made 2 days ahead.