Ham And Cheese Hot Pockets Recipes

Steps:

• Let dough rise according to package directions. Punch down; divide into 10 pieces. On a lightly floured surface, roll each piece into a 5-in. circle., Preheat oven to 375°. Place 1 circle on a greased baking sheet; top with about 1/4 cup ham and 2 tablespoons cheese to within 1/2 in. of edge. Press filling to flatten. Combine egg yolk and water; brush edges of dough. Fold dough over filling and pinch edges to seal. Repeat with remaining dough and filling. Brush tops with remaining egg yolk mixture., Bake until golden brown, 15-20 minutes. Serve warm or cold.

Steps:

• Prepare pizza dough. Use a turnover maker or just roll out the dough into squares, fill each with a little ham and cheese and another desired vegetable, don't overfill, as they will leak!
• Seal edges with water, bake at 350°F for about 20 minutes on a greased baking sheet (those air bake ones are great for this!).
• Eat, or freeze, then nuke 'em for convenience! Look in the freezer section of the grocery store for more hot pockets to clone at home!

Steps:

• Preheat oven to 350°F.
• Unroll crescent dough and separate into 8 rectangles.
• Seal seams.
• Divide sauce, cheese, and pepperoni among the 8 pieces.
• Fold over and pinch edges together.
• Place seam side down on greased baking sheet.
• Bake for 15 minutes or until golden brown.

Steps:

• Don't foget to allow time for the dough to thaw out!
• Divide thawed dough into 12 pieces.
• On floured surface, roll each piece into 5 or 6 inch circle.
• Place 1/4 cup ham and one piece of cheese, chopped on each circle.
• Fold dough over filling and seal edges.
• Place on greased cookie sheet.
• Bake at 350 degrees for 10-15 minutes. After 10 minutes, check pockets - remove when they begin to brown.

Steps:

• Preheat oven to 400 degrees (205 celsius).
• Mix cream cheese, mayo, and mustard in a small bowl.
• Add turkey and cheese; mix well and set aside.
• Press or roll out each biscuit to a 3 1/2 inch round.
• Place 1 heaping tablespoon of the cream cheese mixture onto each biscuit round.
• Fold dough over the filling to make a small turnover shape; seal edges by pressing firmly together.
• Place on an ungreased cookie sheet and bake 10 to 12 minutes until lightly browned.
• Serve hot.
• To make ham pockets, replace turkey with chopped ham and mozzarella with shredded cheddar cheese.
• These can be made in advance and frozen for a quick after school snack. Microwave them wrapped in paper towels until hot (1 to 2 minutes).

Steps:

• Separate the biscuits and flatten them.
• They should be fairly thin.
• Add ham and cheese.
• Close and seal.
• Bake 350F degrees about 7-10 minutes- until brown.

Steps:

• Preheat oven to 450ºF (230ºC), and line a sheet tray with parchment paper.
• In a large bowl, mix the warm water, sugar, and yeast. Let sit for 5 minutes, or until the mixture becomes cloudy and slightly foamy.
• Add the flour, salt, and 1 tablespoon of oil to the bowl with the yeast mixture and stir until combined.
• Turn out onto a lightly floured surface and knead for 3-5 minutes.
• Wipe the large bowl clean and lightly coat with remaining oil. Place the dough into the bowl and cover with plastic wrap and a dish towel
• Set in a warm place for 20 minutes, or until the dough has nearly doubled in size.
• Once risen, turn dough out onto a lightly floured surface and stretch the dough into a 12x22-inch (30x56 cm) rectangle.
• Layer the ham and provolone in the center of the rectangle, lengthwise, leaving 1-2 inches (2 ½-5 cm) on the top and bottom.
• Slice the dough in half through the center, lengthwise.
• Fold each piece's center edge towards the outer edge and pat down, creating a long roll-up.
• Slice each roll into 4-5 equal pieces. Pinch the edges closed on all the pieces and place on sheet tray.
• Brush the tops with olive oil and sprinkle with Parmesan.
• Bake for 15-20 minutes, or until light golden brown.
• Serve immediately or allow to cool, then freeze in an airtight container up to 1-2 months.
• To reheat, microwave for 45 seconds to 1 minute.
• Enjoy!