4.8 from 52 votes
Ham and Cheese Pockets
Ham and Cheese Pockets are baked dough parcels filled with cheddar cheese and sliced ham, folded and cut into individual servings. The dough, made with yeast, sugar, flour, butter, eggs, and water, is soft and slightly risen before baking. An egg wash atop the pockets creates a golden, glossy crust. Optional parsley and Parmesan enhance appearance and flavor. These pockets offer a handheld, savory snack or meal component with rich ham and cheese filling enclosed in tender bread.
Prep Time
30 mins
Cook Time
30 mins
Rising Time
1 hr 30 mins
Total Time
2 hrs 30 mins
Servings:
8
Calories:
499 kcal
Course:
Main Course, Snacks, Lunch
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 499
% 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.