Ham and Cheese Pockets Recipe
Ham and Cheese Pockets Recipe photo by Taste of Home

Ham and Cheese Pockets Recipe

Publisher Photo
"These unique sandwich pockets are filled with ingredients most kids like."—Callie Myers, Rockport, Texas
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 10 servings

Ingredients

  • 1 loaf (1 pound) frozen bread dough, thawed
  • 2-1/2 cups finely chopped fully cooked ham
  • 1 cup (4 ounces) shredded Swiss cheese
  • 1 egg yolk
  • 1 tablespoon water

Nutritional Facts

1 serving (1 each) equals 229 calories, 9 g fat (3 g saturated fat), 50 mg cholesterol, 729 mg sodium, 25 g carbohydrate, 1 g fiber, 14 g protein.

Directions

  1. Let dough rise according to package directions. Punch down; divide into 10 pieces. On a lightly floured surface, roll each piece into a 5-in. circle.
  2. Place one circle on a greased baking sheet; top with about 1/4 cup ham and 2 tablespoons cheese to within 1/2 in. of edge. Press filling to flatten. Combine egg yolk and water; brush edges of dough. Fold dough over filling and pinch edges to seal. Repeat with remaining dough and filling. Brush tops with remaining egg yolk mixture.
  3. Bake at 375° for 15-20 minutes or until golden brown. Serve warm or cold. If desired, cool and freeze. Yield: 10 servings.
Originally published as Lunch-Box "Handwiches" in Taste of Home April/May 1994, p54

Nutritional Facts

1 serving (1 each) equals 229 calories, 9 g fat (3 g saturated fat), 50 mg cholesterol, 729 mg sodium, 25 g carbohydrate, 1 g fiber, 14 g protein.

Reviews for Ham and Cheese Pockets

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Mar. 3, 2011

It was a good recipe and worked out exactly as i said it would. It was a little hard to roll out the dough but I made a huge batch. Not a good idea for a large get together but better for smaller batches.

MY REVIEW
Reviewed Sep. 9, 2009

If you don't have time to wait for there bread dough to thaw and rise use refridgerated pizza crust. Tastes great, lots less time!

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT