Ham And Cheese Pockets
Ever since my assistant got home from Thailand, she’s been craving these little ooey gooey pockets. She tells me that the 7/11’s there sell little ham and cheese toasties that are heated up in a panini press and are so good that tourists line up down the block to get their hands on them.
I decided to make her my own homemade version of this treat that combines savory ham, melty cheese, and flaky fresh bread. While she’s still itching to get back on a beach, these sandwiches are so good that she’s put off booking that one way ticket, for now.
Dough-n’t Be Scared
But Jo, what if I’ve never made my own dough? Isn’t it difficult? Not at all! Fresh homemade dough is such a nice addition to this recipe and is easy to make. With dough the key to a successful end result is to keep 3 things in mind: temperature, rising, and resting. Read on to understand exactly what I mean when I say this. But first, take my hand and we’ll make some magic together.
Ingredients In Ham And Cheese Pockets
Dough
- Dry active yeast – This ingredient is key to making sure your dough rises and gets as soft as mine. It’s sold in pre-measured packets in the baking aisle of your local grocery store.
- Sugar – Yeast needs food in order to do its job, and sugar is what it craves.
- Flour – I used all purpose for this recipe but gluten free can also be swapped in in its place.
- Salt – This will ensure that our dough has flavor.
- Butter – I used unsalted to control the sodium content of my dough.
- Eggs – This is the binding agent for this recipe.
Filling
- Cheese – I used cheddar for this recipe but feel free to substitute your favorite melty cheese in its place.
- Ham – I like to get my deli meats sliced right at the counter, this ham was sliced medium thick.
- Egg – For egg wash, this site has a great run down on the purpose of egg wash and how to tweak it to get the results you want.
- Parmesan cheese – Sprinkle this addition on top for a sharp little garnish before baking.
- Parsley – I’m using dried parsley this time, out of character I know! I opted for dried because I wanted to sprinkle it on top before it goes in the oven and fresh just doesn’t hold up to heat as well.
How To Make Ham And Cheese Pockets
Detailed measurements and instructions can be found on my printable recipe card at the bottom of the page.
- Activate the yeast: Mix the packet of yeast, sugar, and lukewarm water together in a bowl and allow the yeast to rest for 10 minutes. You’re looking for it to be fully dissolved and starting to bubble.
- Prepare the dough: In a mixer add the flour, salt, eggs, butter, and yeast mixture and mix for about 5 minutes. The dough should now be soft but not sticky, if it is sticky just add a bit more flour and continue mixing till the dough comes out of the bowl clean. Place the dough in an oiled bowl and cover with plastic wrap. Let it rise in a warm spot for about an hour or till it has doubled in size.
- Prepare the oven: At this point you’ll want to preheat your oven to 350 F degrees. Line a baking sheet with parchment paper and set aside.
- Assemble your ham and cheese pockets: Roll out the dough so that it’s about 14 inches by 18 inches and about 1/4 inch in thickness. On half of the dough sprinkle all the cheddar cheese then 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 and arrange evenly spaced on the cooking sheet.
- Finish the pockets: Brush your pockets with egg wash and then sprinkle each one with Parmesan cheese and parsley. Let the pockets rest and rise (one last time!) for half an hour. Bake for 20 – 25 minutes, or until golden brown, and serve warm.
Tips For Making Ham And Cheese Pockets
- Make sure the water you add to the yeast is lukewarm, this will allow the yeast to activate.
- If you don’t feel like making dough, pre-made varieties like Pillsbury crescent rolls are a fine substitute.
- Every time you work with your dough vigorously you need to give it time to rest, dough that doesn’t rest can become too chewy and dense.
Storing Ham And Cheese Pockets
These little pockets freeze quite well, just be sure to wrap them in aluminum foil or parchment paper and freeze in freezer bags. To reheat just pop them in the microwave for about a minute (aluminum foil removed).
Dough
To freeze extra dough form the dough into big pucks and freeze uncovered on a tray. Once fully frozen, wrap them tightly in aluminum foil and it will last for about 1 month. Dough can also be stored in the fridge in an oiled resealable bag. It will only last a few days so be sure to use it quickly.
Inspired To Keep Making Your Own Dough? Try These Recipes:
- Pizza Dough
- Fried Dough Filled With Feta Cheese
- Pasca – Romanian Easter Bread
- Homemade Croissants
- Classic Dinner Rolls
- Honey Rolls
- Soft Buttermilk Dinner Rolls
- Texas Roadhouse Rolls
- Hawaiian Sweet Rolls
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Ham and Cheese Pockets
Ingredients
For Dough
- 1 teaspoon active dry yeast
- 1 tablespoon sugar
- â…” 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
- 1/4 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 F degrees. Line a baking sheet with parchment paper.
- Roll out the dough so that it's about 14 inches by 18 inches and about 1/4 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.
Thanks for another great recipe, Jo!! I’ve made these a bunch of times, they always come out amazing. Tonight I’m serving them with your broccoli cheddar soup.
My pleasure, so glad you liked it!
This looks delicious! Will substituting margarine for the butter in the dough make the texture of the final product too off?
We haven’t made this with margarine, but find a product that will allow you to use a 1:1 margarine to butter ratio and you should be fine.
Looking forward to making a breakfast version this weekend- if crescent rolls are substituted, how many tubes would you say you need for this recipe?
One tube should do it! You can get a backup tube just in case.
Jo, All of your recipes are dynamite! You must be in the kitchen all the time and it certainly shows in your fantastic recipes.
They are outstanding. Keep up with all of the winners. Very special lady. Thanks. I’m looking for your recipe for chocolate
zucchini bread. Can you help me find that one? Many thanks.
Thank you, my dear! Here you go: https://www.jocooks.com/recipes/chocolate-zucchini-bread/
Are you an angel? Cuz these are heavenly! Seriously though first time making them and I just know my husband will be asking me for more. Thank you!
Not yet! Glad you guys enjoyed them. 🙂
Just made this today. The bread was very soft and pillowy.. to be honest it was bloody amazing. Best bread recipe I’ve ever tried if you want a bread without a crusty exterior. Jo is my new baking God.
🙂 So happy you enjoyed this!