Recipe Background
Ham & Cheese Pockets are a delicious and easy-to-make treat that's perfect for lunch, dinner, or even a savory snack. No freezers needed here! A soft, homemade dough (that anyone can make) is filled with layers of melted cheddar cheese and savory slices of ham, creating a gooey, satisfying filling. Once baked to golden perfection, these pockets are topped with a sprinkle of parmesan for added nuttiness and cheesiness. Ham & Cheese Pockets, served fresh and warm, tend to disappear off the plate in no time!
Ham & Cheese Pockets are a delicious and easy-to-make treat that's perfect for lunch, dinner, or even a savory snack. No freezers needed here! A soft, homemade dough (that anyone can make) is filled with layers of melted cheddar cheese and savory slices of ham, creating a gooey, satisfying filling. Once baked to golden perfection, these pockets are topped with a sprinkle of parmesan for added nuttiness and cheesiness. Ham & Cheese Pockets, served fresh and warm, tend to disappear off the plate in no time!
Ingredients
- 1 teaspoon active dry yeast
- 1 tablespoon sugar
- 2/3 cup water lukewarm
- 3 cups all-purpose flour plus more, to taste, for the dough and for dusting the work surface
- 1 teaspoon salt
- 1 stick unsalted butter melted
- 2 whole eggs plus 1 egg, beaten, divided
- neutral-flavored oil to taste, for greasing the bowl
- 2 cups cheddar cheese shredded
- 8 slices ham sliced medium thick
- 1/4 cup parmesan cheese grated
- 1 tablespoon dried parsley optional
Directions
- In a small bowl, add the yeast, the sugar, and the lukewarm water and stir to combine.
- Allow the yeast mixture to sit until it begins to bubbles, about 10 minutes.
- In the bowl of a stand mixer, add 3 cups of the flour, the salt, the melted butter, 2 of the whole eggs, and the yeast mixture and mix on medium speed, while scraping down the sides and bottom of the bowl as needed, until a soft dough forms, about 5 minutes. The dough should not be sticky; it should come clean away from the sides of the bowl. If it is too sticky, add the extra flour, a little at a time, until the dough pulls away from the sides.
- Using the oil, coat a bowl large enough to hold the dough.
- Add the dough to the greased bowl, turning it once or twice to coat.
- Cover the bowl with plastic wrap and let the dough sit in a warm place until it doubles in size, about 1 hour.
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper.
- Using the extra flour, dust a work surface.
- Roll the dough out on the prepared work surface until it is a 14x18-inch rectangle and about 1/4-inch-thick.
- On one half of the dough rectangle, sprinkle the cheddar cheese.
- Lay the ham slices evenly over the cheese layer on the dough rectangle.
- Fold the empty side of the dough rectangle over the filling, slightly pinching the edges together.
- Cut the dough rectangle into 8 equal portions.
- Place the dough pieces on the prepared baking sheet.
- Brush the tops of the dough pieces with the remaining beaten egg.
- Sprinkle each of the dough pieces evenly with the parmesan cheese and the parsley.
- Allow the dough pieces to rest and rise for about 30 minutes.
- Bake until the dough pieces are golden-brown, about 20-25 minutes.
- Serve warm.
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