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Ham and Cheese Crescent Pockets

Ham and Cheese Crescent Pockets

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Make your favorite ham and cheese sandwich that much better by baking it in crescent roll dough!MORE+LESS-

Make with

Pillsbury Crescents


package Pillsbury™ refrigerated crescent rolls

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  • 1

    Roll out dough. Instead of dividing into triangles keep in rectangular form. You will have 4 rectangles. Place on to a cookie sheet that has been sprayed with cooking spray.

  • 2

    Spread mustard on each rectangle of dough.

  • 3

    Add 2 oz of ham and 1 oz of cheese.

  • 4

    Fold dough over to form a square. Press down around the sides to form a seal. Repeat until you have 4 pockets.

  • 5

    Using a knife write the letter H to indicate that you made a Ham pocket. That way if you make more than one flavor you will know what you are biting into.

  • 6

    Bake at 375°F for 13-15 minutes until golden brown.

  • 7

    Can be served warm or cold.

No nutrition information available for this recipe

Ham and Cheese Pockets

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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

Today I’m sharing an easy on-the-go lunch or dinner solution. These Ham and Cheese Pockets are super simple to make with just 5 ingredients (and one of them is water…), and they’re just like your favorite Hot Pockets. Only homemade. So they’re even better! What makes these better than your favorite microwaveable partner in lunch crime? Well they have a real gooey cheese and a golden, crispy crust that makes them truly to-die-for in a cozy comfort food kind of way. They’re also freezer friendly, and I’ll give you the freezer instructions at the end too!

So to make your own gooey cheesy ham and cheese pockets, you’ll need 2 tubes of refrigerated biscuits, shredded cheddar, some deli sliced ham, an egg, and water. First you’ll open one package of the biscuits and flatten them out on a lightly greased baking sheet. Sprinkle each flattened biscuit with about 2-ish tablespoons of shredded cheddar. Then top 3 slices of ham, and then 2-ish more tablespoons of shredded cheddar (you can adjust these amounts too, if you’d like! Make it so you love it!).

You can set aside your baking tray for a moment to open your second tube of biscuits. You’ll want to flatten each of these biscuits again. This time, place the flattened biscuit on top of your ham and cheese piles. Seal the edges of the top and bottom biscuits using a fork, pressing all the way around.

If you want to freeze your Ham and Cheese pockets, stop here. Place your baking sheet in the freezer until the pockets are totally frozen. Then transfer to a freezer bag or container and store in the freezer until you’re ready to use it. You can continue with the egg and water process, then baking when you want to use it. No need to thaw them, though you may need a couple extra minutes baking time. Just be sure to watch them in the oven.

If you want to cook (and eat!) your ham and cheese pockets RIGHT NOW (because who can resist?!), set aside your baking sheet, and grab a small mixing bowl. Add your egg and a tablespoon of water to the mixing bowl and whisk thoroughly to combine. Brush the egg wash mixture onto each ham and cheese pocket using a pastry brush. Then pop it in the 375° oven for about 15 minutes, and your on-the-go lunch or dinner is served!

Overview: How to Make Homemade Ham & Cheese Pockets

Here’s a quick overview of the process. For full instructions, scroll down for my complete recipe.

  1. Make the dough.
  2. Divide the dough. Slice the dough in half, then cut each half into quarters. You’ll have 8 pieces of dough for 8 homemade pockets!
  3. Shape the dough. Flatten each piece of dough into a rectangle (about 4࡬ inches). Place the shaped dough onto prepared baking pans.
  4. Add ham & cheese. Place the ham and cheese on one side, then fold the dough over to fully enclose it.
  5. Pinch the edges. Seal the pockets up as best as you can– use a fork to crimp the edges.
  6. Brush the sides & tops with egg wash. The egg wash helps brown the tops and gives each a beautiful sheen.
  7. Cut 2-3 slits into the tops.
  8. Bake.
  9. Enjoy! They are incredible right out of the oven because the bread is crispy on the outside and soft on the inside. It’s a miracle in hand-held form. Just be careful when taking that first bite because the center is very hot!

Ham and Cheese Pockets Recipe

Use up some of that Easter Ham with this delicious Ham and Cheese Pockets Recipe. It is quick, easy and inexpensive crowd pleaser!

Make hot and yummy Ham and Cheese pockets at home! This is an easy and tasty dinner that’s ready in about 25 minutes if you use a premade dough and under an hour for dough made from scratch.

This recipe is easy to adapt to your family’s tastes, there are lots of ways to mix it up. You can add more vegetables to the mix I have used bell peppers, onions, mushrooms, added to what is already listed in the recipe. Use different types of cheeses. Serve with a side of mustard for dipping. Try using peppered ham or other seasoned ham in place of the plain ham. Before baking, brush with beaten egg and sprinkle with caraway, poppy or sesame seed, or use a mixture of all three. I have also used crescent dough and puff pastry dough for different effects as well. There are so many ways to make these and they are always a tasty dinner!