HAM AND CHEESE POCKETS
These unique sandwich pockets are filled with ingredients most kids enjoy. -Callie Myers, Rockport, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 229 calories, Fat 9g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 729mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 1g fiber), Protein 14g protein.
HAM AND CHEESE POCKETS RECIPE BY TASTY
Here's what you need: warm water, yeast, sugar, all-purpose flour, sea salt, olive oil, deli ham, provolone cheese, olive oil, grated parmesan cheese
Provided by Camille Bergerson
Categories Snacks
Yield 8 pockets
Number Of Ingredients 10
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!
Nutrition Facts : Calories 254 calories, Carbohydrate 41 grams, Fat 5 grams, Fiber 1 gram, Protein 8 grams, Sugar 0 grams
HAM AND CHEESE POCKETS
Home Made Hot Pockets! I used to make these for my (now grown) boys - they were great for after school snacks and school lunches. I now make them for my stepdaughter, who loves them just as much. These freeze great! My boys used to come home from school or sports activities and get them right from the freezer and pop them in the microwave for snacks. (They still do..when they can get them!) I frequently double the recipe - I can never seem to have enough on hand. Please note there is no measurement for the ham - use about 1/4 cup ham and one piece of sliced cheese, chopped per pocket. Really, any meat &/or cheese will work - mix and match to your taste!!!
Provided by Nursebarb
Categories Lunch/Snacks
Time 1h
Yield 1 pocket, 12 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 128, Fat 7.6, SaturatedFat 4.1, Cholesterol 49.4, Sodium 741.8, Carbohydrate 1.8, Protein 12.5
HAM AND CHEESE CROQUETTES
Provided by Claire Robinson
Categories appetizer
Time 20m
Yield 8 (2-inch) croquettes
Number Of Ingredients 6
Steps:
- In a bowl, mix the potatoes, 1/4 cup flour, cheese, and ham with a large rubber spatula until combined. Season with salt and pepper, to taste and divide the mixture into 8 equal portions. Rub your hands with a small amount of flour and form the portions into small flat disks about 1/2-inch thick. Use just enough flour to keep the potatoes from sticking to your hands, but do not coat them completely.
- Heat the oil in a large nonstick skillet over medium-low heat. Shallow-fry the croquettes, turning once, until golden brown, about 4 minutes per side. Remove from the oil and drain on a paper-towel lined plate. Let the croquettes cool for about 5 minutes before serving.
- Cook's Note: This recipe doubles easily if you have enough leftover potatoes.
HAM AND CHEESE BREAKFAST POCKETS RECIPE BY TASTY
Here's what you need: white bread, ham, cheddar cheese, unsalted butter, garlic, large eggs, salt, pepper, fresh chive
Provided by Alix Traeger
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F (200°C).
- Lay out the bread on a work surface and use a glass or a rolling pin to flatten.
- Place a circle of ham in the middle of 4 slices of bread. Top with one circle of cheddar and another slice of ham.
- Place the remaining slices of bread on top and, using the lid of a mason jar or a cookie cutter, press down to create 4 pockets. Make sure the seams are closed, pinching to seal if necessary. Reserve the bread with the circle cut-outs.
- Place the pockets on a baking sheet.
- In a small bowl, mix the melted butter and garlic. Brush the pockets with garlic butter.
- Bake for 15 minutes, or until toasted.
- Place the reserved bread on a baking sheet and brush with the remaining garlic butter.
- Crack 1 egg into each circle, and season with salt and pepper.
- Bake for 5 minutes, or until the yolk is cooked to your preference.
- Serve the egg bread with the ham and cheese pockets and sprinkle with chives.
- Enjoy!
Nutrition Facts : Calories 188 calories, Carbohydrate 4 grams, Fat 13 grams, Fiber 0 grams, Protein 10 grams, Sugar 0 grams
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4.8/5 (23)Total Time 1 hrCategory Main CourseCalories 497 per serving
- In a small bowl mix the yeast, sugar and water together and let the yeast rest for about 10 minutes, until it dissolves and starts bubbling up.
- In the bowl of your mixer add the flour, salt, butter, eggs and yeast mixture and mix for about 5 minutes. Dough should be soft, but not sticky. If dough is sticky add a bit more flour and continue mixing until it comes clean from the sides of the bowl. Place the dough in an oiled bowl, cover with plastic wrap and let rise until doubled in size in a warm place. It should take about an hour.
- Roll out the dough so that it's about 14 inches by 18 inches and about 1/4 inch in thickness. On half of the dough sprinkle all the cheddar cheese. Lay the ham slices over the cheese. Fold the dough over the filling and if you want you can pinch the ends together, but not really necessary.
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Cuisine SnacksTotal Time 23 minsCategory Savory PastryCalories 389 per serving
- Unroll the dough from one can and separate into 4 rectangles (two triangles each). Press the rectangles together along the seams so they seal well. Repeat with the second can of dough.
- Top half of each rectangle with ham and cheese, evenly distributing it among the eight pieces. Fold the dough over the top of the filling and press the edges to seal.
- Place on the prepared baking sheet. Bake until golden brown, about 12-13 minutes. Serve immediately.
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