Here’s where it gets fun. A machine called a “pump” squirts the filling onto the middle of each dough rectangle. It’s not fancy. It’s exactly like you or me squeezing toothpaste onto a brush, except the toothpaste is ham-and-cheese slurry. The filling is a semi-liquid, semi-solid mess that defies physics—it’s both meat and sauce, somehow.
Most of the filling is starch and water, believe it or not. The cheese? It’s not real cheese. It’s a clever imitation that melts from a solid to a plasma state in 60 seconds. It’s the same stuff that makes you pull a string of molten lava from your mouth while you scream, “Why is it still so hot?!”
Homemade Hot Pocket Recipe - Homemade Ftempo
