Ham & Cheese Pockets
Ingredients
For the dough:
- 1 tbsp or 1 packet) yeast
- 1 cup warm water, divided
- 1 tsp sugar
- 1/4 cup melted butter, cooled to room temperature
- 2 1/2 – 3 cup flour
- 1 1/2 tsp salt
For the filling:
- 1/2 lb sliced deli ham
- 1/2 lb cheddar cheese, sliced (we prefer sharp cheddar)
To assemble:
- 3 tbsp butter or margarine, melted (optional)
- 1 tsp coarse salt (optional)
Instructions
For the dough:
- In a mixing bowl, dissolve the yeast in 1/4 warm water. Stir in the sugar and let sit to proof for 5 minutes. Pour in the melted and cooled butter and the remaining warm water.
- Add 2 c. flour and the salt. Mix for two minutes. Work in as much remaining flour as needed to make a dough that is smooth but not sticky. Knead on a floured surface or continue beating for about 10 minutes. Add a bit more flour if the dough starts to get sticky while kneading.
- Place dough in a lightly oiled bowl and cover. Let rise for 1 hour. Punch down dough, cover and let rise for at least another 30 minutes.
To assemble:
- Divide dough into 12 evenly sized balls. Roll out into a circle about 6 inches in diameter. Place some ham and cheese on one half of the dough. Fold the remaining half over the top. Pinch closed and then seal with the tines of a fork. Repeat until done.
- If desired, brush melted butter over each pocket and sprinkle lightly with coarse salt.
- Bake at 375 degrees for 12-18 minutes, until lightly golden brown.
Notes
To freeze, cool completely and place as many as will fit into gallon-sized plastic freezer bags. To reheat, warm in the oven or microwave. Or, simply eat once thawed, as you would in a brown-bag lunch.
Definitely play around with these to your tastes. Omit the meat for just the grilled cheese pockets. Replace the ham with turkey or pepperoni. Use a different cheese. There are definitely tons of options!