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