ham and cheese pockets
Pizza dough wrapped around layers of ham and cheddar, baked warm, creates the ultimate ham and cheese treat that everyone will want seconds of.
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.