Never Miss a Delicious Recipe:

Bacon and Cheese Brazilian Hot Pockets (Enroladinho de Pão de Queijo)

5-ingredient, gluten-free Brazilian Hot Pockets filled with bacon and cheddar cheese that are super easy to prepare. They make a great breakfast or snack!

Love Pão de Queijo (Brazilian cheese rolls)?  Well, me too! After becoming a fan of the traditional recipe and its variations, including pão de queijo waffles,  I decided to innovate once more by using the same dough to make what I call Bacon and Cheese Brazilian Hot Pockets (Enroladinho de Pão de Queijo). Yep!  This thing is addictive… much to my despair!

I ain’t kidding folks! Only five ingredients were used to prepare this recipe. Three for the dough — sour cream, tapioca flour, and grated Parmesan cheese. And of course, two for the filling: bacon and cheddar cheese.  That’s all!

Because they are made from tapioca flour, these Brazilian hot pockets are naturally gluten-free — in contrast to the ones available at the supermarket.

They are also quite simple to prepare– pretty much only requiring to mix the dough, fill with bacon and cheese, and then bake. It actually took more time to bake than to actually prepare these Brazilian hot pockets.  And yes, they can be frozen. Now that’s my kind of recipe!

Looking for something new to serve for breakfast or for a hearty snack? These Brazilian hot pockets will be a huge hit! And yes, they make a great lunch or dinner too.

If you would like to, you can also use different fillings such as mozzarella and pepperoni, or sausage and cheddar. Presto! New hot pockets to delight the family.

Needless to say, my hubby and kids made short work of the whole batch! 😉

Coffee, soda, juice, beer… they all go well with our easy and delish Brazilian pocket sandwiches. Baby carrots and celery sticks make excellent accompaniments, too.

I will be awaiting your feedback! 🙂

 

5.0 from 1 reviews
Bacon and Cheddar Brazilian Hot Pockets
 
Prep time
Cook time
Total time
 
These 5-ingredient, gluten-free Brazilian pocket sandwiches are filled with bacon and cheddar cheese... and are super easy to prepare. They make a great breakfast or snack!
Author:
Recipe type: Breakfast/Snack
Cuisine: Brazilian inspired
Serves: 24
Ingredients
  • 3½ cups light sour cream
  • 5¼ cups tapioca flour
  • 2 cups grated Parmesan cheese
  • 24 strips fully cooked smoked bacon
  • 12 thin slices mild cheddar cheese, cut into halves
Instructions
  1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
  2. In a large bowl, combine sour cream with tapioca flour and cheese until obtaining a homogeneous and consistent mixture. Use your hands! Set aside.
  3. On a level surface, layer a half slice of cheese on top of a strip of bacon and then roll them together. Repeat the process.
  4. Grab a portion of the dough, roll into a ball, flatten into a disc, place the rolled bacon/cheese on top, and close the dough around the filling. Shape into thick cigars, making sure no holes are found in the dough for the filling to leak out of. At this point, they can be either baked right away or frozen in a plastic bag for baking some other time.
  5. Place onto the lined baking sheet, leaving a bit of space between one Brazilian hot pocket and the other.
  6. Bake for about 27 minutes or until Brazilian hot pockets are lightly golden on top. Enjoy while still warm!
Notes
These Brazilian hot pockets can be frozen in a plastic bag for up to 3-4 weeks. Let them rest out of the freezer for about 5 minutes prior to baking. It will take more time to bake them if baking from frozen.

 

, , ,

8 Responses to Bacon and Cheese Brazilian Hot Pockets (Enroladinho de Pão de Queijo)

  1. Natasha March 13, 2017 at 8:11 pm #

    They look delicious! However… I actually live in Brazil, and sour cream is non-existent. What would you use instead?

    • Denise Browning March 14, 2017 at 7:06 pm #

      Hi, Natasha!
      No problem. You can still make this recipe. The best sub combos are the following:
      1)’requeijao cremoso’ or Brazilian cream cheese (instead of sour cream) and ‘polvilho azedo’ (sour tapioca starch) instead of tapioca flour.
      2) You can also try this recipe using tapioca flour (polvilho doce) and Greek yogurt (to sub sour cream).
      I know the first alternative combo works well though.

      I hope you try this recipe and enjoy! Thanks a lot for stopping by.

  2. Deb|EastofEdenCooking March 14, 2017 at 12:26 pm #

    Simply decadent! What a fantastic breakfast recipe, who could resist getting out of bed for these scrumptious hot pockets?

  3. Adina March 15, 2017 at 1:44 am #

    So good looking! I bought some tapioca flour to make those famous Brazilian cheese balls/breads, which were so delicious, but I could use the rest of the flour to make these for a change. My kids would love them.

  4. John/Kitchen Riffs March 15, 2017 at 9:02 am #

    These look fabulous! Such a nice recipe. Like the idea of the tapioca flour, too — not something I’ve worked with, but it sounds interesting. Good stuff — thanks.

  5. Pam March 15, 2017 at 12:34 pm #

    They look great and I can imagine how delicious they are! Definitely best hotpocket I’ve seen! And thanks for the recipe!

  6. Juliana March 15, 2017 at 2:14 pm #

    What a great idea to “rechear” pao de queijo…they look awesome! Thanks for the idea Denise!
    I hope you are having a nice week 🙂

  7. cheri March 16, 2017 at 2:59 pm #

    These look fabulous Denise, love the stuffing. I can see why your family gobbled these all up.

Leave a Reply

Rate this recipe:  

Easy and Delish is featured on these sites
Share this

Send this to a friend