Monday, January 2, 2012

Ham and Cheese Pockets

There comes a time in everyone's kitchen, the day after holidays celebration and you find that you are stuck with leftovers. Make that plenty of leftovers. Being the frugal me, I hate to throw food out and my family is not big on eating leftovers the next day unless I turn them into something new.

The day after New Year and I found myself stuck with 4lbs of honey crunch ham. They taste really good and it will be a shame to toss them out later during the week. What will one do with that many ham left in the fridge? Make ham and cheese pockets, of course.

Ham and Cheese Pockets 
Adapted from Stolen Moments)
(Makes 12)

For the dough:
  • 1 Tbsp (or 1 packet) yeast
  • 1 c. warm water, divided
  • 1 t. sugar
  • 1/4 c. melted butter, cooled to room temperature
  • 2 1/2 – 3 c. flour
  • 1 1/2 tsp salt

For the filling:
  • 1/2 lb. sliced ham
  • 1/2 lb. cheddar cheese, sliced 
To assemble:
  • 3 T. butter or margarine, melted (optional)
  • 1 t. coarse salt (optional)


1. In a bread machine, combined all dough ingredients as per manufacturer's direction. Put machine on dough cycle and let the machine does the work. Once the one hour proofing time is over, punch the dough down. Let it rise for another 30 minutes.

2. Divide dough into 12 equal portions.

3. Roll dough out into 6-inch diameter squares.

4. Place filling at the center of each dough. Seal the edges tight and crimp with a fork.

5. Preheat oven to 375F. Brush dough with melted butter and sprinkle with coarse sea salt.

6. Bake for 15-18 minutes till lightly golden brown.

7. Serve warm.