Add 4 cups flour, 1 ½ T. yeast and 1 ½ t. salt to a food processor and pulse to combine. Drizzle in 3 T Simply Sunflower Oil or olive oil while pulsing. With the food processor running, drizzle in 1 ½ cups warm water until the dough forms a ball in the processor. Do not over mix or the dough could get tough.

Repeat that process with the other half of the dough ingredients and add both batches to a large glass bowl and cover with plastic wrap. Allow the dough to rise in a warm place until it doubles in size.

Prepare your deli meats, shredded cheese, shredded meats and/or sauted or steamed vegetables. Allow warm meats and veggies to cool before assembling the Hot Pockets.

Once the dough has doubled in size, place it on a floured working surface and divide into 16 equal dough balls.

Flouring the surface as needed, roll out each ball of dough.

Add about ½ - ¾ cup of fillings to half of the rolled out dough. Fold the other half over the filling. If there's plenty of room for more filling, add a little extra. Fold and pinch the edges to seal.

Place each Hot Pocket on an ungreased baking sheet and brush with the egg wash (one egg wisked with 2 T water). Cut three slits in the top of each Hot Pocket to allow steam to escape while baking.

Bake in a preheated 450°F oven for 12-14 minutes or until the crust is golden brown. Transfer to cooling racks.

Once they are cool, wrap each hot pocket tightly in plastic wrap, add a label (masking tape works great) to identify the filling and store in a freezer bag labeled with the reheating instructions.

REHEATING INSTRUCTIONS: Remove plastic wrap. Wrap in paper towel. Microwave frozen hot pocket for 1 ½ minutes and let sit in the microwave for 1 minute. Microwave thawed hot pocket for 30-60 seconds or until warmed through.