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a ham and cheese pocket sliced in half on a plate.
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4.81 from 26 votes

Ham and Cheese Pockets

Get ready to meet your new go-to comfort food: Ham and Cheese Pockets that are as delectable as they are easy to make. Picture this: Melt-in-your-mouth ham and gooey cheddar cheese enveloped in a soft, homemade dough that's golden and slightly crispy on the outside.
Prep Time30 minutes
Cook Time30 minutes
Rising Time1 hour 30 minutes
Total Time2 hours 30 minutes
Course: Lunch, Main Course, Snack
Cuisine: American
Keyword: ham and cheese, ham and cheese pockets, snack
Servings: 8
Calories: 499kcal

Ingredients

For Dough

  • 1 teaspoon active dry yeast
  • 1 tablespoon sugar
  • cup water lukewarm
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • ½ cup butter unsalted, melted
  • 2 eggs

For Pockets

  • 2 cups cheddar cheese shredded
  • 8 slices ham sliced medium
  • 1 egg beaten, for egg wash
  • ¼ cup Parmesan cheese grated
  • 1 tablespoon parsley dried, optional

Instructions

  • In a small bowl mix the yeast, sugar and water together and let the yeast rest for about 10 minutes, until it dissolves and starts bubbling up. 
  • In the bowl of your mixer add the flour, salt, butter, eggs and yeast mixture and mix for about 5 minutes. Dough should be soft, but not sticky. If dough is sticky add a bit more flour and continue mixing until it comes clean from the sides of the bowl. Place the dough in an oiled bowl, cover with plastic wrap and let rise until doubled in size in a warm place. It should take about an hour.
  • Preheat oven to 350℉. Line a baking sheet with parchment paper.
  • Roll out the dough so that it's about 14 inches by 18 inches and about ¼ inch in thickness. On half of the dough sprinkle all the cheddar cheese. Lay the ham slices over the cheese. Fold the dough over the filling and if you want you can pinch the ends together, but not really necessary. 
  • Cut the dough into 8 pieces. Place the pockets on the prepared baking sheet.
  • Brush with egg wash. Sprinkle each piece with Parmesan cheese and parsley. Let the pockets rest and rise a bit, for about half hour.
  • Bake in the preheated oven for about 20 to 25 minutes or until golden brown. Serve warm.

Video

Notes

  1. Dough Consistency: The dough should be soft but not sticky. If it's too sticky, add a little more flour.
  2. Cheese Choices: Feel free to experiment with different cheeses like Swiss or Gouda for a unique flavor profile.
  3. Ham Alternatives: Turkey or even cooked sausage could be used in place of ham if you're looking to switch things up.
  4. Herbs: The recipe uses dried parsley for garnish, but fresh parsley or even a sprinkle of chives would work well too.
  5. Egg Wash: Don't skip the egg wash, as it gives the pockets a lovely golden-brown finish.
  6. Resting Time: Letting the pockets rest for about 30 minutes before baking helps them puff up nicely.
  7. Storage: These pockets freeze well, so make a big batch and enjoy them later!

Nutrition

Serving: 1pocket | Calories: 499kcal | Carbohydrates: 38g | Protein: 21g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 140mg | Sodium: 885mg | Potassium: 188mg | Fiber: 1g | Sugar: 2g | Vitamin A: 793IU | Vitamin C: 1mg | Calcium: 260mg | Iron: 3mg