These Ham and Cheese Pockets are warm, cheesy, and basically the definition of cozy. You get a crisp, golden outside and a melty ham-and-cheese center that tastes like comfort food. They’re perfect for lunchboxes, easy weeknight dinners, and make-ahead freezer meals.
Introduction
If you love a quick, handheld dinner that feels like something from a café, Ham and Cheese Pockets will make you very happy. They’re a total family favorite at my house, and they disappear fast—especially with a dipping sauce on the side.
The standout trick here is sealing the edges well and brushing the tops with butter. That’s what gives you that bakery-style golden finish and keeps the cheese where it belongs. Once you try these Ham and Cheese Pockets, you’ll want a batch in your freezer at all times.
Why You’ll Love This Ham and Cheese Pockets
- Ultimate comfort food: Warm ham and melty cheese in a golden pocket is pure cozy.
- Easy weeknight dinner: Simple ingredients and quick bake time.
- Freezer-friendly: Make ahead and bake whenever you need a fast meal.
- Kid-approved: Familiar flavors that picky eaters actually eat.
- Great for lunch: Portable, packable, and tasty warm or room temp.
Ingredients for Ham and Cheese Pockets
Dough
- Crescent dough sheets (2 tubes) or pizza dough (1 lb): Makes a quick, flaky pocket.
- Swap: Puff pastry (thaw first) for extra flaky pockets.
Filling
- Deli ham, chopped (10 oz): Salty, savory filling.
- Swap: Turkey ham or leftover cooked ham.
- Shredded cheddar (1 cup): Bold flavor and great melt.
- Swap: Swiss for classic deli vibes.
- Shredded mozzarella (1 cup): Adds that gooey, stretchy melt.
Flavor Boost
- Dijon mustard (2 tbsp): Adds tang and keeps the filling from tasting flat.
- Swap: Honey mustard or yellow mustard.
Topping
- Butter, melted (3 tbsp): Helps pockets brown and taste rich.
- Garlic powder (1/2 tsp): Cozy savory flavor.
- Italian seasoning (1 tsp): Light herb flavor on top.
- Optional: Sesame seeds (1 tsp): Adds crunch and bakery-style look.
How to Make Ham and Cheese Pockets
- 1. Preheat your oven to 400°F and line a baking sheet with parchment.
- 2. Roll out the dough and cut into 8–10 equal rectangles (depending on dough size).
- 3. Fill each piece with a small dab of Dijon, a spoonful of ham, and a sprinkle of both cheeses. Keep filling away from the edges so it seals.
- 4. Fold dough over to make pockets and crimp edges firmly with a fork. If the dough feels dry, brush edges with a tiny bit of water to help seal.
- 5. Brush tops with melted butter mixed with garlic powder and Italian seasoning. Add sesame seeds if you want.
- 6. Bake for 12–16 minutes, until deeply golden and the cheese is melted inside. Cool 3–5 minutes before eating (the filling is hot!).
Tips for Perfect Ham and Cheese Pockets
- Don’t overfill: Too much cheese can leak and burn on the pan.
- Seal tightly: Press and crimp well so the filling stays inside.
- Use parchment: Easier cleanup and less sticking.
- Brush the tops: That butter finish makes them taste bakery-style.
- Cool briefly: Helps the cheese set so it doesn’t spill out.
Variations & Substitutions
- Add veggies: Mix in finely chopped spinach or diced bell peppers.
- Spicy twist: Add a pinch of red pepper flakes or a few pickled jalapeño slices.
- Different cheese: Try provolone, Swiss, or pepper jack.
- “Lazy” version: Use sliced cheese folded with ham for super fast assembly.
- Leftover idea: Slice and dip in tomato soup for a cozy lunch.
Make-Ahead & Freezing
Store baked Ham and Cheese Pockets in the fridge for up to 4 days. Reheat at 375°F for 6–8 minutes until warm and crisp.
To freeze, assemble unbaked pockets on a tray, freeze until firm, then store in a freezer bag for up to 2 months. Bake from frozen at 400°F for 16–20 minutes.
Serving Suggestions & Pairings
- Dip in honey mustard, ranch-style dip, or marinara.
- Serve with a simple salad for an easy weeknight dinner.
- Pair with tomato soup for a cozy comfort combo.
- Great for lunchboxes and after-school snacks.
Reader Review: “These ham and cheese pockets are a lifesaver! I froze a batch and my kids keep asking for them.”
If you make these Ham and Cheese Pockets, leave a rating and comment! Are you adding mustard, switching up the cheese, or keeping it classic?
Print
Ham and Cheese Pockets (Best Ever, Easy, Freezer-Friendly)
- Total Time: 31 minutes
- Yield: 6 pockets 1x
Description
These ham and cheese pockets are buttery, melty, and kid-friendly—an easy handheld meal that bakes up golden and freezer-friendly.
Ingredients
1 pound pizza dough (store-bought or homemade)
8 ounces sliced ham, chopped
2 cups shredded cheddar (or Swiss)
2 tablespoons Dijon mustard (optional)
2 tablespoons unsalted butter, melted
1 teaspoon garlic powder
1 teaspoon dried parsley
1 large egg, beaten (egg wash)
1 tablespoon flour (for rolling)
Marinara or honey mustard, for dipping (optional)
Instructions
Heat oven to 425°F. Line a sheet pan with parchment.
Divide dough into 6 equal pieces. Roll each into a 6-inch round.
Add a little Dijon (optional), then ham and cheese to one half of each round, leaving a 1/2-inch border.
Fold over and press to seal. Crimp with a fork. Cut 1 small slit on top.
Brush with egg wash. Stir melted butter with garlic powder and parsley; brush on top.
Bake 14 to 18 minutes until deep golden. Cool 5 minutes before serving.
Notes
Freezer: Freeze unbaked pockets on a tray, then bag. Bake from frozen at 425°F for 20 to 24 minutes.
Swap: Use turkey + provolone or add sautéed spinach.
Tools: Sheet pan, fork, pastry brush.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Main
- Method: Baking
- Cuisine: American