Ham and Cheese Pockets Recipe

4 2 1
Ham and Cheese Pockets Recipe
Ham and Cheese Pockets Recipe photo by Taste of Home
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Ham and Cheese Pockets Recipe

Read Reviews
4 2 1
Publisher Photo
"These unique sandwich pockets are filled with ingredients most kids like."—Callie Myers, Rockport, Texas
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

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

Directions

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.
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.
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 each: 229 calories, 9g fat (3g saturated fat), 50mg cholesterol, 729mg sodium, 25g carbohydrate (2g sugars, 1g fiber), 14g protein.

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

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Reviews forHam and Cheese Pockets

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MY REVIEW
bea30 User ID: 4298025 5413
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
soren User ID: 1988780 5224
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!"

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