Imagine your favorite pizza dough wrapped around layers of ham and cheddar, baked warm to create the ultimate ham and cheese treat. Ham and cheese pockets are a favorite in my house and one of those unicorn dinners that no one complains about.
This recipe is great for any night—whether you’re making a fresh batch or pulling some from the freezer after your kids’ baseball game.
We often have leftover deli ham when, mid-week, the kids decide they no longer want ham in their lunches. I’m always looking for ways to use it up, like in my ham and cheese waffles or ham and cheese rolls. These pockets were inspired by a recipe from Sally’s Baking Addiction, but I swapped her dough for my favorite pizza crust and added more ham and cheese.
These pockets taste amazing dipped in Jean’s mustard. I make sure I always have a jar ready when these are on the menu.
Ingredients Overview
This recipes has three main components- pizza dough, sliced ham, and cheddar.
- Pizza Dough: The pizza dough I use is so easy to mix together. Simply put all the ingredients in the food processor and let it run until a ball forms, then let is rise.
- Sliced Ham: Thinly sliced deli ham is easiest to use and eat. If it’s too thick, the whole piece of ham may come out as you eat your pocket. I have used cubed ham, but it doesn’t work quite as well.
- Cheddar: Medium shredded cheddar is my favorite cheese to use. Shredding the cheese helps it act almost like a glue, holding the ham in place. I like to layer the cheese and ham inside.
How to make Ham and Cheese Pockets
These pockets take a little time to assemble, but are worth it. I’ve tried multiple ways to enclose the ham and cheddar in the dough and found they need to be completely closed or the cheese will leak out. I fold all the sides in and seal the ends together. Some cheese will melt out where you the score, but it makes them look extra yummy.
- Place the dough on the counter
- Split the dough into 8 portions (4 oz each) and roll out.
- Place 1/4 cup of shredded cheese on each piece of dough.
- Add a slice of ham and then repeat one time
- Fold ends in and seal. Place the pocket seam side down on a baking sheet.
- Score each pocket 3 times. And bake!
Wait to preheat the oven until after the pockets are formed to give the dough a chance to rest prior to baking.
Variations
These pockets can be made with a variety of flavors.
- Cheese – Use your favorite cheese in place of the cheddar.
- Deli Meat– Try the pockets with turkey instead.
- Pizza Pockets – Make pizza pockets by using 1-2 tablespoons of pizza sauce, shredded mozzarella, and your favorite toppings (sausage, pepperoni, black olives, bell peppers, etc).
Double for the freezer
This recipe doubles nicely. The extra cooked pockets can be frozen and eaten at a later date. Freeze the pockets on a baking sheet in a single layer, then transfer to an airtight container once frozen. When you’re ready to eat them, defrost them on the counter and then warm up in a 350°F oven until hot. The cook time will vary based on how defrosted they are. If thawed, they will warm up in about ten minutes. If cooking straight from the freezer, they will take longer to heat. You can also microwave them, but the dough may become tough.
Frequently Asked Questions
Yes- you can use store bought dough. You will need about 2 pounds of dough for 8 pockets.
You can mix the dough by hand, using the food processor, or in a stand mixer with a dough hook.
The pockets will keep in an airtight container in the fridge for several days or they can be frozen up to 3 months.
Check out these recipes
Looking for other recipes like this? Or recipes to pair?
ham and cheese pockets
Ingredients
Pizza Dough
- 4 cups all purpose flour
- 2 1/4 teaspoon dry active yeast
- 1 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 1/2 cup warm water
Filling
- 3-4 cups shredded cheddar
- 12 ounces slice ham
Egg Wash
- 1 egg
- 2 tablespoons water
Instructions
Pizza Dough
- Combine water and yeast and let sit for about 5 minutes. I usually do this in the measuring cup to avoid washing another bowl.
- Food Processor: Combine flour and salt in the food processor and pulse several times. While running, pour in the olive oil and then the water/yeast mixture. Let it run until a ball forms. Remove the dough and roll it out a few times on the counter.
- Stand Mixer: Combine flour and salt in the bowl of the mixer and whisk together by hand. Pour in the olive oil and then water/yeast mixture. Knead using the dough hook until the dough forms a ball around the hook. Remove the dough and roll out a few times on the counter.
- By Hand: In a large bowl, whisk together flour and salt. Add in the olive oil and water/yeast mixture. Stir until combined and a shaggy dough forms. Knead by hand on the counter until the dough is smooth and cohesive. Flour the counter as needed. This is not a sticky dough, so you should not need much flour.
- Place the dough in an oiled large bowl and cover with a clean towel or plastic wrap. Let rise in a warm spot for 60-90 minutes or until doubled in size. It tends to take closer to the 60 minutes for me.
Assemble the pockets
- Cover two baking sheets with parchment paper or silicone mats.
- Place the dough on a clean counter. The dough is not sticky, and you should be fine without flour. If it sticks, lightly flour the counter.
- Divide the dough into 8 pieces. If you prefer, you can weigh out 4-ounce balls.
- Roll out one portion until in a squarish rectangle about 5 x 5 inches. It doesn't need to be exact.
- Place a scant 1/4 cup of cheese, then a slice of ham, and repeat in the the center of the dough square.
- Fold the sides in and seal them together. Place then seam side down on the baking sheet.
- Repeat with the remaining dough.
- Score each pocket with a sharp knife three times to let steam escape as it bakes.
- Combine egg and water in a small bowl and whisk until well combined. Brush the top of each pocket with the egg wash.
Baking the pockets
- Preheat the oven to 400 degrees.
- Let the pockets rest on the counter as the oven heats up.
- Bake for 25-30 minutes or until golden brown. Enjoy!
Notes
- This recipes doubles well, and you can freeze the cooked pockets for up to 3 months.
- Sliced cheddar works well in the pockets.
- This recipes pairs amazingly with Jean’s Mustard.
