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Homemade Kentucky Hot Brown Pockets

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Homemade Kentucky Hot Brown Pockets

Flavors Used:

Hot Pockets are a classic after school treat for both kids and college students alike, that’s why these Homemade Kentucky Hot Brown Pockets are bound to a hit with your family and a great dish for a Kentucky Derby Party! These are based off the Famous Kentucky Hot Brown and filled with chunked up turkey, fresh tomatoes, bacon and mixed up with a cheesy gooey mornay sauce this is unlike any Hot Pocket you’ve ever had. This is a great meal prep food, as you can make a bunch in advance and freeze them until you need them! Great for after school snacks, quick dinners, or even parties; these Homemade Kentucky Hot Pockets are bound to be a hit.

Frequently Asked Questions for Kentucky Hot Pockets

Can I freeze Kentucky Hot Brown Pockets in advance?
Yes! You can freeze them in a freezer bag wrapped in freezer paper for about 3 months.
How do I reheat Kentucky Hot Brown Pockets?
You can reheat in an oven at 350 for about 5-8 minutes, or in a microwave for about 90 seconds or until heated through.
Do I have to use Turkey and Bacon?
No, you can substitute a variety of proteins for the filling of these Hot Pockets. Another variation we like is Ham, breakfast sausage, scrambled eggs, and tomato with the mornay sauce.


The filling:

  • 4 slices of cooked bacon
  • ½ lb of thick cut deli turkey
  • 2 small tomatoes (diced)
  • 7 sheets of Phyllo Dough
  • 1 stick unsalted butter
  • 2 tsp Dan-O’s Original Seasoning

For the Mornay sauce:

  • 1/2 stick unsalted butter
  • ⅓ cup of all purpose flour
  • 2 tsp red chili flakes
  • 1 tsp pepper
  • 1 pinch salt
  • 1 tbsp Dan-O’s Original
  • 10 oz whipping cream
  • 6 slices thin aged cheddar cheese
  • 9 slices Swiss cheese
  • ½ cup grated Parmesan cheese

Preparation Instructions

  1. Preheat oven to 350° F
  2. Lightly grease a baking sheet with butter
  3. In a bowl, mix butter and Dan-O’s
  4. Dice turkey, tomatoes, and bacon in small pieces and throw in a bowl
  5. Add your Mornay sauce to the meat mixture and toss together to combine
  6. Lay one sheet of Phyllo dough and brush with butter mixture
  7. Fill Phyllo dough with your filling mix and roll into a pocket
  8. Repeat 6 more times for a total of 7 pockets
  9. Bake at 350F for 20 minutes
  10. Serve immediately and enjoy.

For the Mornay sauce:

  1. Melt the butter over medium-low heat
  2. Stir in your flour to form a roux, cooking for 2-3 minutes while stirring frequently.
  3. Slowly pour in the whipping cream, whisking constantly, until the mixture is smooth and thick, about 3 minutes.
  4. Season with your red chili flakes, pepper, salt, and Dan-O’s Original
  5. Remove the sauce from the heat and whisk in the cheese until smooth and melted


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