Hoping to tap into the “foodie” millennial market, Nestle is releasing a new line of “premium” Hot Pockets this week that will use ingredients like hickory ham, white-meat chicken and angus beef inside new, gourmet crusts, including pretzel bread crust and croissant.
“Their food IQ is so high today,” Hot Pockets’ marketing director Daniel Jhung told TIME about their youthful target market, “Two-thirds say they consider themselves foodies and they talk about being into prosciutto and angus beef. I was shocked at how knowledgeable they were about food. I know I didn’t talk about food like that when I was 21.”
So, will the new Hot Pockets be a success? Not sure. But if Nestle decides to make Hot Pockets with prosciutto, I’d give it a shot. But only if they’re irresistibly hot. I have standards, you know.