Preheat oven to 425 F.
Make Low Carb Pizza dough (1), and lay it between 2 sheets of parchment.
Roll the dough into a long rectangle that's around 10" x 16" and 1/2" thick. Don't worry if the edges aren't pretty!
Cut the dough into thirds (that are 10" long) using a pizza cutter.
If your filling contains meat or eggs, cook those.
Layer filling into one half of the dough, leaving 1" on each side, so you can press the dough closed. I like to add the cheese last!
Fold the empty dough over the top of the fillings.
Use damp hands to pinch the dough around the edges to close the pocket. Use the pizza cutter to cut a clean edge around the hot pocket.
Brush the tops of your hot pockets with oil, or a scrambled egg.
Pop in the oven, and bake 22-25 minutes, or until the tops becomes golden brown.
Allow hot pockets to cool slightly before slicing, and enjoy!