I’m a big fan of convenience food, just not the kind that comes in a box at the store. Ham and Cheese Pockets are one of those grab and go items that can be made ahead, frozen, and available at a moment’s notice. Who says you can’t eat well when you’re on the go?!
Homemade Ham and Cheese Pockets
- ½ cup very warm water
- 1 tablespoon sugar
- 2 tablespoons yeast
- ½ cup melted butter
- 2 eggs
- 2 teaspoons salt
- ¼ cup honey
- 1 ½ cups warm milk
- 5 ½-6 cups flour (I use white whole wheat.)
- 3 cups chopped ham
- 3 cups shredded cheese (We like medium or sharp cheddar.)
In a small bowl or 1 cup measuring cup, mix warm water, sugar, and yeast until dissolved. Set aside.
In a large bowl, mix melted butter, eggs, salt, honey and milk. Add the yeast mixture. Blend well. Add flour, 1-2 cups at a time, until dough becomes firm enough to knead.
Lay dough out on a well-floured surface, kneading until smooth and elastic (about 5 minutes), adding flour as needed if it gets too sticky. Set dough in a lightly greased bowl in a warm place to rise until double (about an hour).
Punch dough down. Divide into 20 balls. This is easiest if you divide the dough in half, then in half again, to have four large balls of dough. Divide each of those into 5 balls.
Roll each ball into a 5-6 inch circle. Fill with about ¼ cup of the ham and cheese mixture.
Fold the dough over and seal well. Either place them on an ungreased cookie sheet like this or tuck the ends under first.
Bake at 350° for 16-20 minutes. Remove to a cooling rack to cool completely. Stack in a gallon-sized freezer bag to freezer for later.
To reheat frozen pockets: Microwave for 2 minutes, or place in an oven or toaster oven set at 350° for about 20 minutes. If they start to get too dark, place a piece of foil over the top.
More grab-n-go recipes:
What do you grab for a quick meal when you’re on the run?