Ham and Cheese Pockets
User Reviews
4.8
78 reviews
Excellent
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Prep Time
30 mins
-
Cook Time
30 mins
-
Rising Time
1 hr 30 mins
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Total Time
2 hrs 30 mins
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Servings
8
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Calories
499 kcal
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Course
Main Course, Snacks, Lunch
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Cuisine
American
Ham and Cheese Pockets
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Get ready to meet your new go-to comfort food: Ham and Cheese Pockets that are as delectable as they are easy to make. Picture this: Melt-in-your-mouth ham and gooey cheddar cheese enveloped in a soft, homemade dough that's golden and slightly crispy on the outside.
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Ingredients
For Dough
- 1 teaspoon active dry yeast
- 1 tablespoon sugar
- ⅔ cup water lukewarm
- 3 cups all-purpose flour
- 1 teaspoon salt
- ½ cup butter unsalted, melted
- 2 eggs
For Pockets
- 2 cups cheddar cheese shredded
- 8 lices ham sliced medium
- 1 egg beaten, for egg wash
- ¼ cup Parmesan Cheese grated
- 1 tablespoon parsley dried, optional
Instructions
- In a small bowl mix the yeast, sugar and water together and let the yeast rest for about 10 minutes, until it dissolves and starts bubbling up.
- In the bowl of your mixer add the flour, salt, butter, eggs and yeast mixture and mix for about 5 minutes. Dough should be soft, but not sticky. If dough is sticky add a bit more flour and continue mixing until it comes clean from the sides of the bowl. Place the dough in an oiled bowl, cover with plastic wrap and let rise until doubled in size in a warm place. It should take about an hour.
- Preheat oven to 350℉. Line a baking sheet with parchment paper.
- Roll out the dough so that it's about 14 inches by 18 inches and about ¼ inch in thickness. On half of the dough sprinkle all the cheddar cheese. 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. Place the pockets on the prepared baking sheet.
- Brush with egg wash. Sprinkle each piece with Parmesan cheese and parsley. Let the pockets rest and rise a bit, for about half hour.
- Bake in the preheated oven for about 20 to 25 minutes or until golden brown. Serve warm.
Equipments used:
Notes
- Dough Consistency: The dough should be soft but not sticky. If it's too sticky, add a little more flour.
- Cheese Choices: Feel free to experiment with different cheeses like Swiss or Gouda for a unique flavor profile.
- Ham Alternatives: Turkey or even cooked sausage could be used in place of ham if you're looking to switch things up.
- Herbs: The recipe uses dried parsley for garnish, but fresh parsley or even a sprinkle of chives would work well too.
- Egg Wash: Don't skip the egg wash, as it gives the pockets a lovely golden-brown finish.
- Resting Time: Letting the pockets rest for about 30 minutes before baking helps them puff up nicely.
- Storage: These pockets freeze well, so make a big batch and enjoy them later!
Nutrition Information
Show Details
Serving
1pocket
Calories
499kcal
(25%)
Carbohydrates
38g
(13%)
Protein
21g
(42%)
Fat
29g
(45%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.5g
Cholesterol
140mg
(47%)
Sodium
885mg
(37%)
Potassium
188mg
(5%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
793IU
(16%)
Vitamin C
1mg
(1%)
Calcium
260mg
(26%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 499 kcal
% Daily Value*
| Serving | 1pocket | |
| Calories | 499kcal | 25% |
| Carbohydrates | 38g | 13% |
| Protein | 21g | 42% |
| Fat | 29g | 45% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 140mg | 47% |
| Sodium | 885mg | 37% |
| Potassium | 188mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 793IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 260mg | 26% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
78 reviews
Excellent
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