Bacon and Cheddar Brazilian Hot Pockets
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!
Servings Prep Time
24 25minutes
Cook Time
27minutes
Servings Prep Time
24 25minutes
Cook Time
27minutes
Ingredients
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!
Recipe 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.