In a large bowl combine warm milk, yeast, and sugar.
Stir in salt, butter, egg, and flour. If using a stand mixer, mix at medium speed for about 5 minutes. If making by hand, knead the dough mixture until well combined and dough is smooth and pliable. Add more flour if it is too sticky to work with.
Spray a large mixing bowl with a nonstick cooking spray. Put the dough in the bowl and cover it with a clean dish towel. Let rise until double in size, 60-90 minutes.
Divide the dough into 4 equal pieces. Take one of the divided pieces and roll it out into a large rectangle, about 1/4 inches thick, and 7 inches wide. Cut into 3 pieces so that you have 3 rectangles that are 7-inches wide. Cut off any stray edges and re-roll later.
Place desired toppings onto one side, keeping the toppings as far from the edges as possible. Fold over in half. Use a fork to crimp the edges to seal them shut. Repeat with remaining dough.
Place finished hot pockets onto a baking sheet lightly coated with parchment paper or a silicone baking mat.
Bake hot pockets in a 375 degree oven for about 15 minutes, or until the tops are lightly browned.
Other Filling Ideas Red peppers, Pineapple, Sweet and Sour Sauce, Mozzarella Shredded Chicken, BBQ Sauce, Cilantro, Mozzarella Shredded Chicken, Frank's Hot Sauce, Mozzarella Sausage, Scrambled Eggs, Cheddar Ham, Cheddar