Heat a large skillet over medium heat and add the olive oil. Once the oil warms up, add the diced onions and bell peppers.

Cook for about 4 to 5 minutes until the vegetables soften slightly and the onions start looking translucent. Stir occasionally so nothing burns.

Add the garlic and cook another 30 seconds. You’ll start smelling the garlic almost immediately.

Next, add the ground beef. Break it apart using a spoon or spatula while it cooks. Continue cooking for about 7 to 8 minutes until the meat browns completely.

Drain excess grease if needed. I usually leave a tiny bit because it keeps the filling from drying out.

Add the salt, pepper, paprika, cayenne pepper, Italian seasoning, ketchup, and Worcestershire sauce. Stir everything together until the beef mixture looks evenly coated.

Cook another 2 minutes so the flavors blend together.

Remove the skillet from heat and let the mixture cool for about 10 minutes. This part matters because hot filling can make the dough soggy.

Preheat your oven to 400 degrees Fahrenheit.

Line a baking sheet with parchment paper.

Lightly flour your countertop and place the pizza dough on top. Divide the dough into 6 equal pieces.

Roll each piece into a rough rectangle or circle about 1/4-inch thick. They do not need to look perfect. Honestly, mine never match exactly.

I noticed slightly thicker dough works better than super thin dough because it holds the filling without tearing.

Once the meat mixture cools slightly, stir in the mozzarella and cheddar cheese.

Place a scoop of filling onto one side of each dough piece, leaving space around the edges.

Don’t overfill them. The first time I made this Alabama Hot Pockets Recipe, I kept adding “just a little more” filling and ended up with cheese bursting out everywhere.

Fold the dough over the filling to create pockets.

Press the edges together firmly with your fingers, then crimp them using a fork.

If a little cheese sneaks out during baking later, honestly that’s normal.

In a small bowl, mix together the melted butter, garlic powder, and dried parsley.

Brush the tops of each pocket generously with the butter mixture.

This gives them that golden, slightly glossy finish once baked.

Cut a tiny slit in the top of each pocket using a knife so steam can escape while baking.

Transfer the baking sheet to the oven.

Bake for 20 to 25 minutes until the tops turn golden brown and slightly crisp around the edges.

The kitchen usually starts smelling buttery and cheesy around the 15-minute mark.

If the bottoms are getting too dark, move the baking sheet to a higher oven rack.

Let the hot pockets cool for about 5 minutes before serving because the filling gets extremely hot inside.

I burned my tongue the first time because I got impatient.

Serve the Alabama hot pockets while warm with ranch dressing, spicy mayo, or marinara sauce.

The cheese should still be melted and stretchy when you cut one open.

These are messy in the best possible way.