Homemade Ham & Cheese Pockets
Try this Homemade Ham & Cheese Pockets recipe, or contribute your own.
Try this Homemade Ham & Cheese Pockets recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 pocket (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- In a large mixing bowl or the bowl of your stand mixer fitted with a hook attachment, combine the yeast and warm water. Stir it around and let sit for 5 minutes until the mixture is foamy. If the yeast doesn't dissolve or foam, your yeast is dead. Start again with active yeast.
- Add flour, sugar, olive oil, and salt. Mix by hand or with the dough hook on low speed for 1 minute.
- Once all of the ingredients are mixed, slowly knead for 7 minutes by hand or with your dough hook on low-medium speed. If your dough is too wet, add up to 1/4 cup more flour. After kneading, your dough should be smooth and elastic. Poke it with your finger - if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
- Shape the dough into a ball and place in a large mixing bowl that has been greased lightly with olive oil. Turn it over to coat all sides. Cover tightly with plastic wrap and allow to rise in a warm environment (about 75°F or 80°F/24°C or 27°C) for 1 hour or until doubled in size.
- Preheat oven to 400°F (204°C). Line 2 large baking sheets with parchment paper or silicone baking mats.
- Once risen, punch the dough down to release the air. Turn the dough out onto a lightly floured surface. Using a sharp knife, slice dough in half. Then slice each half into quarters. You'll have 8 pieces of dough.
- Flatten each piece with your fingers or use a rolling pin. You want each piece of flattened dough to be about 6 inches long and 4 inches wide. They don't have to be perfect rectangles.
- Transfer flattened dough to the baking sheets. Place the cheese (I fold the slice in half) and ham (2 slices for each) on top of the dough on one side, then fold the other side over top.
- Pinch the edges to seal as best you can. Use a fork to crimp the edges.
- Brush the tops and sides of each pocket with egg wash, then slice 2-3 slits in the tops for air vents (use a super sharp knife to do that).
- Bake the pockets for 20-25 minutes, or until the tops are golden brown. Make sure to rotate the baking sheet once or twice during bake time.
- Remove pockets from the oven and allow to cool on the pan until ready to handle and serve.
- Make ahead tip: The pockets can be made through step 4 then covered and refrigerated for up to 1 day. Then bake as directed. You can also freeze the baked pockets. After the pockets cool, wrap them individually in aluminum foil and freeze. Then microwave for 2-3 minutes on high or bake at 350°F (177°C) for 20 minutes. No need to thaw.
Homemade Ham & Cheese Pockets: A Busy Mom's Delight
Life as a working mom is a whirlwind. Between juggling work deadlines, school pick-ups, and keeping the family fed, finding time for anything else can feel impossible. That's why I'm always on the lookout for recipes that are both delicious and efficient. These homemade ham and cheese pockets fit the bill perfectly. They're surprisingly easy to make, incredibly versatile, and a guaranteed crowd-pleaser for both kids and adults.
The best part? These pockets are incredibly adaptable. Feel free to experiment with different cheeses – cheddar, Swiss, mozzarella – or add other fillings like spinach, mushrooms, or even leftover roast chicken. The possibilities are endless! This recipe makes eight generously sized pockets, which are perfect for a family dinner or to pack for lunchboxes. I often double the recipe and freeze half for those busy days when even a quick meal feels like a monumental task.
What I love about this recipe is that it combines the comfort of homemade food with the speed and convenience that my schedule often demands. It's the kind of recipe I can whip up on a weekend and then enjoy throughout the week. The satisfaction of creating something delicious from scratch, knowing that my family is enjoying something healthy and made with love, is truly rewarding. It reminds me, even amidst the chaos, to savor the small moments and make time for what truly matters.
Making these ham and cheese pockets is a great way to connect with my family, too. Sometimes my kids will help me with the simpler tasks, like kneading the dough or crimping the edges. It's a chance to teach them some basic cooking skills and create some lasting memories in the kitchen. The kitchen has always been my sanctuary, and being able to share it with my kids is one of the most cherished aspects of motherhood. The aroma of warm bread baking fills our home, and the smiles around the dinner table are the ultimate reward.
The beauty of this recipe lies not only in its taste but also in its versatility. These pockets can be enjoyed warm, straight from the oven, or reheated. They're just as delicious cold, making them a fantastic addition to lunchboxes or picnics. The leftovers freeze beautifully, ensuring that even on the busiest of days, a delicious homemade meal is within reach.
These pockets are far more than just a convenient meal; they're a symbol of comfort, love, and the joy of sharing food with family and friends. So, take a deep breath, roll up your sleeves, and embark on this culinary adventure. You won't regret it!
Ingredients:
• egg wash: 1 large egg beaten with 1 tablespoon milk
• 8 slices cheese or 2 cups shredded (I use sharp cheddar)
• 16 thin slices deli ham or 2 cups cubed ham
