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?
Ok, yum! Plus the possibilities are endless! Kudo’s for making my head spin with thoughts of filling combinations!!! Happy Tuesday!
ps….6 MORE WEEKS TO GRANDBABY ARRIVAL! Whoot!!
Mmm… these look great! They could even stand in as a quick breakfast for my hubby (who never leaves himself even a minute of extra time before having to leave for work!)
Oooo, you could add scrambled eggs, too! Ham, egg, and cheese pockets. I’m gonna try that!
Those look like they would be a huge hit at our house! We love your brown bag burritos… and keep those stocked in our freezer… I think I’m going to have to add these to the stash!
Thanks for the idea! I have a Cheeseburger Bun recipe (http://lynneasrecipes.blogspot.com/2008/04/cheeseburger-buns.html) that is very similar to this. I can’t wait to try something a bit different as another quick lunch idea!
These sound delicious! What are the heating instructions from the freezer? We always have a problem figuring that out.
I just now updated the post with those, but times are definitely approximate.
Great recipe! I’ve made something like this before and it’s awesome! Question – how long do you let your pockets rise before baking? And any tips of best way to reheat from freezer? Thanks
I don’t let them rise at all after I fill them. Just as soon as I can get them all wrapped, I stick them in the oven. I updated the post with approximate reheating times.
Thanks Amy, this is going to be a great go-to recipe for me to keep! I appreciate your activeness with your readers on your blog. I’ve noticed this before and it’s one reason I love your blog, you “talk” to us.
And BTW, I LOVED your Soccer Surprise post today, how awesome to hear about football players cheering on your soccer boys.
Thank you for your encouragement! I don’t always get to the comments in a timely manner
but I DO try to get to them… eventually. LOL
I think that’s awesome – my mind is going through all the filling possibilities. But I too, would love the reheating instructions.
Thanks for all your helpful tips!
I just updated the post with them. Really, I never pay attention to how long things take to warm up in the oven or microwave, but I’m guessing 20 in a 250 degree oven and about 2 minutes in the microwave.
Oh wow – those look DELICIOUS!!!!
These look great! I’m sure my 5 year old would love them! I can’t wait to give them a try.
This is the same way I make Runzas except they just have browned ground beef, shredded cabbage and Mozzarella cheese in them.
Wow that sounds awesome! I would love to have that recipe as well!!!
I have been making these for weeks and LOVE them. The problem is I can’t keep them around long and after making them once a week it gets tiring. Im wondering if the dough would be ok in the refrigerator if I make it one day and finish them the next. What do you think?
One night in the fridge won’t hurt the dough. Just make sure you give it plenty of time to rise when you take it out.
Ive been looking at this recipe about 2 weeks and finally made them today. I did half ham and cheese and half pepperoni and cheese. The ham ones came out first and can I say oh my gracious! Wonderful! My family will love these! Thanks for this great idea! Many blessings!
Excellent! My kids would love the pepperoni and cheese, I’d bet!
I am making these tonight for dinner with chicken, bacon and ranch. Hopefully hubby likes them because if he does, I can make several different types to keep on hand when I start school in the summer for our lunches.
That sounds like a great combo! How’d they work out for you?
I love these, so easy to make too. Especially with BBQ pulled pork, I have even made them with Turkey, Gravy and Stuffing, then dip it into a cranberry sauce/cream cheese mixture, oh makes my toes curl!
Hello! I found you from Money Saving Mom. Anyway, made these today and they are so soft! I am super impressed as I’ve been making a stromboli for a few years but the bread is much tougher. I used white whole wheat just like you and sometimes in my stromboli use a little AP to make it a softer. I may try your dough recipe in my stromboli now.
Also, I must have stuffed mine fuller because I ran out of ham and also made pizza pockets then. I made a ham and cheese that are 1/2 sized for my toddler. Thanks so much for a great recipe!
I use (pretty much) that same bread recipe for pigs in a blanket, too. Total kid pleaser.
Glad you liked it!