Buttery, Flaky & Delicious Hot Pockets Recipe | Chef Joshua Weissman

Ingredients

• 1x batch my puff pastry or 2 boxes puff pastry.
• 3 oz (85g) guanciale, Diced
• 5 cloves garlic, rough chopped
• 1 6-oz (170g)can tomato paste
• 2 tsp (8g) sugar
• Water to loosen
• 1 Tbsp (5g) fresh rosemary leaves, finely chopped
• Salt and pepper to taste
• 3 Tbsp (45ml) extra virgin olive oil
• 1 cup pepperoni, sliced 1/2 inch thick
• 1.5 cups (190g) low moisture mozzarella, grated
• 3/4 cup (73g) grana Padano cheese, grated
• 1 cup (145g) Diced ham
• 1/2 cup (40g) Diced prosciutto
• 1 ball (130g) scamorza, grated
• 1 cup (126g) smoked cheddar, grated
• 1 cup (126g)provolone, grated
• 1/2 cup (48g) parmigiano reggiano, grated
• 1/2 cup (70g) raclette, grated
• 1/3 cup (78g) unsalted butter
• 2 sprigs rosemary
• 3-4 garlic cloves, crushed and left in their skin