Recipe by jdthoma03
I am guessing on quantities because I eyeball this one! From OAMC "Ham Plan". The yield varies based on your proportions.
Top Review by sunnyellis
This is a great idea. I love making hot pockets for traveling, great airplane food. This recipe came out dry for me. Next time I think I will use either a cream of mushroom soup or mix in just a bit of the drippings/gelatin leftover from cooking my honey glazed ham. I doubled my pizza dough recipe and then cut it into 16 pieces. If I am not careful, I end up with too much bread and not enough toppings. I usually cut my pizzas into 8 slices so I figured that I should have the same bread/topping ratio. I also used an ice cream scoop to get the right amount of filling. For this recipe, 2 pizza doughs seemed the right amount for the filling. I rolled the pockets up like a burrito--pull edges to center, fold ends over. then put all the seams on the bottom for cooking that way they don't burst open.
Directions See How It's Made
- 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!