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Ham and Cheese Pockets

These unique sandwiches are filled with ingredients most kids like. Pack these ham and cheese pockets in kiddos' lunch boxes, or make them on weekends for the whole family. —Callie Myers, Rockport, Texas
  • Total Time
    Prep: 15 min. + rising Bake: 15 min.
  • Makes
    10 servings


  • 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


  • 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 1 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° until golden brown, 15-20 minutes. Serve warm or cold.
Nutrition Facts
1 pocket: 229 calories, 9g fat (3g saturated fat), 50mg cholesterol, 729mg sodium, 25g carbohydrate (2g sugars, 1g fiber), 14g protein.
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  • Iris
    May 28, 2020

    I question how long these can be held in the "DANGER ZONE" of 40 deg, or more. Best guidance says 2 hrs, max.

  • pjcalhoun
    Mar 20, 2019

    I'm thinking of using Bisquick dough for this. They have their Impossible meals. This could be the ultimate hot pocket.

  • bea30
    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.

  • soren
    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!