Ham and Cheese Pockets
User Reviews
4.8
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Prep Time
30 mins
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Cook Time
30 mins
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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
Description
Ham and Cheese Pockets begin with a yeast-leavened dough combined from active dry yeast, sugar, water, all-purpose flour, salt, melted butter, and eggs. After mixing and proofing until doubled, the dough is rolled thin and half is sprinkled with shredded cheddar and layered with sliced ham. The dough is folded over the filling and cut into eight portions. Each pocket is brushed with beaten egg to promote browning and topped with grated Parmesan and dried parsley for flavor and presentation.
The pockets bake at 350°F until golden and cooked through, yielding a soft bread exterior with a melty cheese and savory ham center. This combination provides a satisfying texture contrast between tender, airy dough and rich filling. The recipe suggests variations in cheese types and ham substitutes for customization.
These pockets are suitable for lunch, snack, or picnic fare and freeze well for make-ahead convenience. Allow pockets to rest prior to baking to help puff gently. The egg wash ensures a shiny, appealing crust.
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 egg
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.
Notes
- Keep the dough soft but not sticky; add flour if necessary during mixing to adjust consistency.
- Experiment with cheeses like Swiss or Gouda for different flavor profiles.
- Ham can be replaced with turkey or cooked sausage if preferred.
- Fresh parsley or chives can be used instead of dried parsley for garnish.
- The egg wash is important for a golden, glossy crust on the pockets.
- Allow pockets to rest about 30 minutes before baking to encourage puffing.
- These pockets freeze well; prepare in advance and bake or reheat later.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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