When making the dough, chill it for at least 30 minutes before rolling it out. This will make it easier to handle and prevents it from sticking to the parchment paper or rolling pin.When rolling out the dough, use a rolling pin and place the dough between two sheets of parchment paper. This will prevent the dough from sticking and make it easier to roll out evenly.Make sure to cut the dough into evenly sized rectangles before filling them. This will ensure that all hot pockets cook evenly and are the same size.Be careful not to overfill the pockets. A little goes a long way; you don't want the dough to burst open while baking.When folding the dough over the filling, press down and pinch the edges tightly to seal the pockets. This will prevent the filling from leaking out while cooking.Use a fork to crimp the edges of the pockets before baking. This will give them a nice, finished appearance and help seal the edges.To ensure that the filling is fully cooked, check the internal temperature of the hot pockets with a meat thermometer. They should reach a temperature of 165F.