Ham and Cheese Hot Pockets

Total Time
30mins
Prep 10 mins
Cook 20 mins

I am guessing on quantities because I eyeball this one! From OAMC "Ham Plan". The yield varies based on your proportions.

Ingredients Nutrition

Directions

  1. 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!
  2. 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!).
  3. 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!

Reviews

(2)
Most Helpful

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.

sunnyellis April 22, 2009

Excellent idea, although the recipe is a little fuzzy for beginning cooks. I tried to keep track of how much I used for future chefs. :) I did a double batch, intending to serve 6, have some left for lunches, and some left for freezing. That worked out. I made up a double batch of Recipe #35805 for the dough (filling my 2 lb machine!), which I divided into 12 balls. I then steamed about 3 cups of fresh chopped broccoli and added it to a pound of cubed ham steak and 2 cups of shredded cheese. I rolled out each dough ball and put about half a cup of the mixture on each, then folded and half and crimped with a fork. I wasn't sure what they were going to taste like without any sauce in them, but they surprised me by tasting very similar to the commercial ones, but better! :)

CraftScout April 01, 2009

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