Ham and Cheese Pockets Recipe

5 / 5 (1 review) No Comments

Use up some of that Easter Ham with this delicious Ham and Cheese Pockets Recipe.  It is quick, easy and inexpensive crowd pleaser!

Ham and Cheese Pockets 550

Make hot and yummy Ham and Cheese pockets at home!  This is an easy and tasty dinner that’s ready in about 25 minutes if you use a premade dough and under an hour for dough made from scratch.

This recipe is easy to adapt to your family’s tastes, there are lots of ways to mix it up.  You can add more vegetables to the mix I have used bell peppers, onions, mushrooms, added to what is already listed in the recipe.  Use different types of cheeses.  Serve with a side of mustard for dipping. Try using peppered ham or other seasoned ham in place of the plain ham. Before baking, brush with beaten egg and sprinkle with caraway, poppy or sesame seed, or use a mixture of all three.  I have also used crescent dough and puff pastry dough for different effects as well.   There are so many ways to make these and they are always a tasty dinner!

 

Marble rolling pin

 Fox Run Marble Rolling Pin and Base $15.99

  • This Fox Run Marble Rolling Pin is 10″ long, has nylon ball bearings for a smooth rolling, wooden handles, and a wooden base for rest.
  • The marble helps keep the dough cool.
  • The weight from the rolling pin helps to press and move the dough where you need it.

 

 

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Ham and Cheese Pockets Recipe

5 / 5 (1 review)
Prep Time: 15 mins | Cook Time: 20 mins
Yield: 6 pockets | Serves: 6

Ingredients

  • Dough
  • [/ffd_title]
  • 1 tablespoon active dry yeast
  • 1 cup warm water
  • 1 tablespoon granulated sugar
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 3 cups all-purpose flour
  • Filling
  • [/ffd_title]
  • 1 to 2 cups leftover ham, chopped or sliced thin
  • 1/2 cup cheddar cheese, shredded
  • 1/2 cup Swiss cheese
  • 1 to 2 cups cooked broccoli

Instructions

  1. Dissolve yeast in warm water.
  2. Add sugar, and let set for a few minutes until foamy.
  3. Add oil, salt and flour.
  4. Mix and adjust by adding more flour if too sticky or more water if too dry.
  5. Knead 5 minutes.
  6. Let rest 5 minutes.
  7. Divide dough into six balls.
  8. Dust work surface with flour.
  9. Roll each piece into a 6-inch circle approximately 1/4-inch thick. Don’t roll too thin.
  10. Fill the top half of the circle with a couple of tablespoons filling, leaving room at the edges. Don’t overstuff.
  11. Fold over unfilled part and crimp edges with a fork, and fold up the crimped edges to seal.
  12. Poke holes in the dough to vent.
  13. Bake 20 minutes at 350 F.
  14. Can be doubled and frozen.
  15. Can substitute refrigerated pizza or crescent-roll dough
Ingredients: Pork

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