Homemade Ham And Cheese Pockets
Look, everyone loves a good ham and cheese sandwich, right? But what if I told you we’re taking it to the next stratosphere? Get ready for Ham and Cheese Pockets that will make you do a happy dance. No special gadgets required, no fancy ingredients—just real, honest-to-goodness food that’s packed with flavors you won’t be able to resist. Imagine a pocket of pure joy, crammed with top-quality ham and the kind of cheddar that dreams are made of. Once you try these, there’s no turning back!
Active Dry Yeast: The lifeline for your dough to rise and be pillowy. Instant yeast can work too, just remember to adjust the proofing time. Sugar: A touch of sugar not only sweetens the dough but also boosts the yeast activity. You can use honey if you prefer. Water: Lukewarm water helps activate the yeast. Always aim for water that is neither too hot nor too cold. All-Purpose Flour: The structural base for your dough. You could experiment with whole-wheat flour but it will change the texture. Salt: Balances the flavors in the dough. Don’t skip it, but feel free to adjust to your taste. Butter: Unsalted, and melted, it adds richness to your dough. Eggs: Adds moisture and helps with the texture of the dough. If you’re vegan or allergic, try using an egg substitute. Cheddar Cheese: Shredded, because the more cheese, the merrier. Mozzarella or Gruyere can make good stand-ins. Ham: Sliced medium, because it’s the protein star here. Turkey or even cooked sausage could work in a pinch. Parmesan Cheese: Grated, to give that crusty top layer an extra bite. No real substitute, but feel free to omit if you don’t have it. Parsley: Dried, for that extra dash of color and flavor. Fresh parsley or even chives could be a fine replacement. Egg Wash: To give your pockets that shiny, golden finish. Milk can work too, but it won’t be as glossy.
Whipping up these Ham and Cheese Pockets is as easy as pie, but way cheesier and with a hammy twist! First off, making this dough is a cinch, I promise. So, grab a small bowl and stir together the yeast, sugar, and lukewarm water. Let it hang out for about 10 minutes. You’ll know it’s ready when it starts to bubble up. Next, toss your flour, salt, melted butter, and eggs into your mixer. Pour in that bubbly yeast concoction. Mix away for about 5 minutes until it’s soft but not sticky. If it clings to the bowl add a sprinkle more flour. Scoop that dough into an oiled bowl and cover it with plastic wrap. It needs some beauty sleep to double in size, so find it a cozy, warm spot for an hour. While the dough is rising, preheat your oven to 350°F and line a baking sheet with parchment paper. Once the dough is good and puffy, roll it out. Aim for a 14×18-inch rectangle and about 1/4-inch thick. Sprinkle the cheddar cheese on half of it, then stack the ham slices on top. Fold the other half over to create a cheesy, hammy pocket of love. With your dough all filled, slice it into 8 even pieces. Place them on your prepped baking sheet. Give them a nice egg wash for that golden glow. Sprinkle on some Parmesan cheese and a pinch of parsley for pizazz. Let them rise for another half hour, you know, for added fluff. Finally, slide those pockets into the oven. They’ll need about 20 to 25 minutes to reach golden-brown perfection. Now let them cool a bit and they’re all ready to enjoy!
Storage
Once the ham and cheese pockets have cooled to room temperature, place them in an airtight container and store in the fridge for up to 3 days. These pockets are also freezer-friendly. Just wrap each pocket individually in aluminum foil and then place them in a zip-top freezer bag. They’ll keep well for up to 3 months. To reheat, you can either let them thaw in the fridge overnight and then pop them in the oven until warm, or go straight from freezer to oven, adding a few extra minutes to the baking time. Either way, they’ll come out just as delicious as the day you made them!
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