Don't buy dough at the store when its so easy to make at home

Here you see what you will need. Note that we are using the regular blade and not the dough blade. There is a reason why, I find that the dough blade doesn't cut the butter into the flour.

After you added 1 1/2 cups of AP Flour and a pinch of salt, cut your COLD BUTTER (must be cold) into pea sizes. Here we can see that we are using our new friend called a bench scrap/dough cutter; it make quick time in cutting said butter.

In this picture I "Pulsed" in the bites of butter. You don't have to drop in the butter one pea at a time you can drop in a max of three. Hint for the frist time pulser, press and hold the pulse button for five sec.; if you just hit the button and let go you will have flower EVERY WHERE. Anyway back to the dough. Look at the our flour, butter and salt mixture. Kinda looks like wet sand doesn't. We are now ready to pulse is the water. We need 3/4 of cup of chilled water. Now depending on the day ie; rainy day vs. dry desert day you may need to add more water.

Now see here as Anne would say "We have reached the Param. cheese state" and yes it looks just like cheees.

Here I have pinched some dough and formed it into a little ball to see if it would keep its shape. This is a true test to see if we have enough water. DO NOT SKIP THIS PART. 

This is why we test first. Here we have dumped our dough onto a floured surface. Next start forming it into a ball.

Here we used our new kitchen friend to form a mountian.

Here we have a ball

Now we wrap in the plastic wrap, if your English cling film. Let this sit in the frig for an hour.

After an hour in the frig. and letting it sit-out to warm up a not be the rock you removed. Here you can see I was working the dough; and note crack this is due to the dry weather. Don't panic all is well.

Here you can see my wet and clean fingers. I dripped my finger in water and I kneeded the dough. This just added enough water to dough to make it workable.

As you see here I have formed the dough into a disk, and now it ready to be rolled out.

When you are "roll'n, roll'n" besure to routate the dough 90 degrees and apply even pressure. This will aide in making an even sheet of dough. Note the Pac-Man looking mouth that has devolped, just work it make together and you will be fine.

Look'in great but still to thick keep rollin untill you are about 1/4 or less thick. Use the bench scrap thats what he is there for.

Now the fun part, cutting the rounds. See the ball of dough at the top the picture that's the left overs. When you have cut as many rounds as you can. Roll it that out and cut it again, untill you can cut no more.

Here I have placed a teaspoon of filling, (Bolognase in this case) on one round and place another dough round and sealed it with a fork.

See what we have done so far, looking good. Now just place on a sheet pan and work on the next one.

When you are done making your own "Hot Pockets" brush each round with an eggwash bake at 350 for 30 mins. Or untill G.B.R.D gold brown and delish.