why make this recipe
Homemade Ham & Cheese Pockets are a fun and easy meal perfect for any time of day. They are portable, making them great for lunch on-the-go or a quick snack. Plus, making them at home means you can customize the filling to suit your tastes.
how to make Homemade Ham & Cheese Pockets
Ingredients:
- 1 1⁄3 cups warm water (100-110°F)
- 2 1⁄4 tsp instant yeast
- 1 tbsp granulated sugar
- 2 tbsp olive oil (plus extra for greasing)
- 1 tsp salt
- 3 1⁄2 cups all-purpose flour
- 1 large egg (for egg wash)
- 8 slices cheese (cheddar or your choice)
- 16 slices deli ham (or 2 cups cubed ham)
Directions:
- First, whisk together the warm water, yeast, and sugar in a bowl. Let it sit for about 5 minutes until it becomes frothy.
- Next, add olive oil, salt, and flour to the mixture. Mix it until a dough forms.
- Knead the dough for about 5 minutes on a floured surface until it is smooth.
- Let the dough rise in a greased bowl, covered, for 1 to 1.5 hours or until it has doubled in size.
- Preheat your oven to 400°F (204°C) and line two baking sheets with parchment paper.
- After the dough has risen, punch it down and divide it into 8 equal pieces.
- Flatten each piece of dough and place cheese and ham on one half.
- Fold the dough over the filling, seal the edges, and crimp them with a fork.
- Brush the top of each pocket with the egg wash and make a few slits on top for steam to escape.
- Bake in the preheated oven for 20-25 minutes, or until they are golden brown.
how to serve Homemade Ham & Cheese Pockets
Serve the Ham & Cheese Pockets warm from the oven with your favorite dipping sauces, like mustard or ranch dressing. They can be enjoyed solo or paired with a side salad for a complete meal.
how to store Homemade Ham & Cheese Pockets
Let any leftover pockets cool completely. Store them in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them. Wrap each pocket in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months.
tips to make Homemade Ham & Cheese Pockets
- Use different types of cheese or cold cuts to customize your flavor.
- Add some veggies like spinach or bell peppers inside for added nutrition.
- If the dough feels too sticky while kneading, sprinkle in a little more flour.
variation
Feel free to experiment with different fillings. You can try adding ingredients like cooked chicken, sautéed vegetables, or different cheeses to mix things up.
FAQs
1. Can I use store-bought dough instead of making my own?
Yes, you can use store-bought pizza or bread dough to save time.
2. Can I make these pockets ahead of time?
Absolutely! You can prepare and fill the pockets, then refrigerate or freeze them before baking. Just add a few minutes to the baking time if they are cold.
3. What can I serve with Ham & Cheese Pockets?
These pockets pair well with a salad, soup, or a side of fruit for a balanced meal.
Homemade Ham & Cheese Pockets
Ingredients
Dough
- 1 1/3 cups warm water (100-110°F) Used to activate the yeast
- 2 1/4 tsp instant yeast Ensure it is fresh for rising
- 1 tbsp granulated sugar Feeds the yeast
- 2 tbsp olive oil Plus extra for greasing the bowl
- 1 tsp salt Enhances flavor
- 3 1/2 cups all-purpose flour For the dough structure
- 1 large egg For egg wash
Filling
- 8 slices cheese (cheddar or your choice) Your choice of cheese
- 16 slices deli ham Or 2 cups cubed ham
Instructions
Preparation
- Whisk together the warm water, yeast, and sugar in a bowl. Let it sit for about 5 minutes until it becomes frothy.
- Add olive oil, salt, and flour to the mixture. Mix it until a dough forms.
- Knead the dough for about 5 minutes on a floured surface until it is smooth.
- Let the dough rise in a greased bowl, covered, for 1 to 1.5 hours or until it has doubled in size.
Baking
- Preheat your oven to 400°F (204°C) and line two baking sheets with parchment paper.
- After the dough has risen, punch it down and divide it into 8 equal pieces.
- Flatten each piece of dough and place cheese and ham on one half.
- Fold the dough over the filling, seal the edges, and crimp them with a fork.
- Brush the top of each pocket with the egg wash and make a few slits on top for steam to escape.
- Bake in the preheated oven for 20-25 minutes, or until they are golden brown.