
How To Make Homemade Ham & Cheese Pockets
These ham & cheese pockets come with homemade bread stuffed and baked into delicious golden pockets. Also a great make-ahead snack!
Serves:
Ingredients
- 2¼tspred star slatinum yeast,1 stard packet
- 1â…“cupswarm water,about 110 degrees F
- 3½cupsall purpose flour,spoon & leveled, plus more for work surface
- 1tbspgranulated sugar
- 2tbspolive oil
- ¾tspsalt
- 1largeegg,beaten with 1 tbsp milk
For Filling:
- 8slicescheese,or 2 cups shredded
- 16slicesdeli ham,or 2 cups cubed ham
Instructions
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In a large mixing bowl or the bowl of a stand mixer fitted with a hook attachment, combine the yeast and warm water.
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Stir it around and let sit for 5 minutes until the mixture is foamy. If the yeast doesn’t dissolve or foam, the yeast is dead. Start again with active yeast.
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Add flour, sugar, olive oil, and salt. Mix by hand or with the dough hook at low speed for 1 minute. Once all of the ingredients are mixed, slowly knead for 7 minutes by hand or with the dough hook on low-medium speed.
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If the dough is too wet, add up to ¼ cup more flour. After kneading, the dough should be smooth and elastic.
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Poke it with a finger. If it slowly bounces back, the dough is ready to rise. If not, keep kneading.
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Shape the dough into a ball and place in a large mixing bowl that has been greased lightly with olive oil. Turn it over to coat all sides.
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Cover tightly with plastic wrap and allow to rise in a warm environment (about 75 or 80 degrees F) for 1 hour or until doubled in size.
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Preheat oven to 400 degrees F. Line 2 large baking sheets with parchment paper or silicone baking mats.
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Once risen, punch the dough down to release the air. Turn the dough out onto a lightly floured surface. Using a sharp knife, slice dough in half. Then slice each half into quarters to have 8 pieces of dough.
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Flatten each piece to 6×4-inch rectangles with fingers or a rolling pin. Transfer flattened dough to the baking sheets.
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Place the cheese and ham (2 slices for each) on top of the dough on one side, then fold the other side over top. Pinch the edges to seal. Use a fork to crimp the edges.Â
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Brush the tops and sides of each pocket with egg wash, then slice 2 to 3 slits in the tops for air vents (use a super sharp knife to do that).
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Bake the pockets for 20 to 25Â minutes, or until the tops are golden brown. Make sure to rotate the baking sheet once or twice during bake time.
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Remove pockets from the oven and allow to cool on the pan until ready to handle and serve.
Nutrition
- Calories:Â 452.50kcal
- Fat:Â 18.88g
- Saturated Fat:Â 7.82g
- Trans Fat:Â 0.33g
- Monounsaturated Fat:Â 7.59g
- Polyunsaturated Fat:Â 1.54g
- Carbohydrates:Â 46.32g
- Fiber:Â 2.51g
- Sugar:Â 1.81g
- Protein:Â 22.92g
- Cholesterol:Â 83.73mg
- Sodium:Â 832.61mg
- Calcium:Â 215.72mg
- Potassium:Â 259.95mg
- Iron:Â 3.31mg
- Vitamin A: 83.64µg
- Vitamin C:Â 2.24mg
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