Ham and Cheese Pockets

Name: Ham and Cheese Pockets
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 tsp active dry yeast; 1 tbsp sugar; ⅔ cup water (lukewarm); 3 cups all-purpose flour; 1 tsp salt; ½ cup butter (unsalted, melted); 2 eggs; 2 cups cheddar cheese (shredded); 8 slices ham (sliced medium); 1 egg (beaten, for egg wash); 1/4 cup Parmesan cheese (grated); 1 tbsp parsley (dried, optional)

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These Ham and Cheese Pockets that are homemade, yup completely from scratch! A delicious treat that the whole family will want for lunch, dinner, or a snack!

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:

Originally shared May 2015.

Meet jo

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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