Ham and Cheese Pockets Jo Cooks
Let dough rise according to package directions. Punch down; divide into 10 pieces. On a lightly floured surface, roll each piece into a 5-in. circle. Preheat oven to 375°. Place 1 circle on a greased baking sheet; top with about 1/4 cup ham and 2 tablespoons cheese to within 1/2 in. of edge. Press filling to flatten.
Ham and Cheese Pockets Dessert Now, Dinner Later!
Instructions. Preheat oven to 180C/350F (all oven types). Place 2 pieces of foil on a work surface and spray with oil (any). Place tortilla on foil. Place ham in the middle of the tortilla, making sure you arrange it so it is flat, not a mound (harder to keep egg in place).
Ham and Cheese Pockets Jo Cooks
Layer the ham, cheese and mustard on the center of one half the square. The other half will be folded over for the top. Now, brush the edges of the square all the way around with egg wash. Fold and crimp closed with your fingers or fork. Move to baking sheets. Complete with the rest of the squares.
Homemade Ham and Cheese Pockets Red Star Yeast
Divide the dough. Slice the dough in half, then cut each half into quarters. You'll have 8 pieces of dough for 8 homemade pockets! Shape the dough. Flatten each piece of dough into a rectangle (about 4×6 inches). Place the shaped dough onto prepared baking pans. Add ham & cheese.
Ham Egg and Cheese Pockets Damn Delicious
Instructions. Cut each pastry sheet into fourths and roll each square slightly thinner so there is room for the meat and cheese. Add 3 slices of ham, 1 slice of cheese (folded in half), and a squirt of mustard (smeared) to half of each square. Then brush a whisked egg on the edges of the half of the square with meat and cheese, so you can fold.
Ham and Cheese Pockets Dessert Now, Dinner Later!
The crescent dough I used made four pockets. Add shredded cheese and diced ham to each dough pocket. Seal the edges by either folding them or using a fork to seal them. Once the pockets are ready, I like to brush a bit of melted butter right on top of the dough to give it a crispy golden texture. Bake for about 15-20 minutes.
Ham and Cheese Pockets Simply Today Life Recipe in 2020 Ham and
Top half of each rectangle with ham and cheese, evenly distributing it among the eight pieces. Fold the dough over the top of the filling and press the edges to seal. Place on the prepared baking sheet.
Ham and Cheese Pockets Jo Cooks
Instructions. Preheat oven to 400F. Spray a baking sheet with nonstick cooking spray. In a small bowl, mix together the cream cheese and mustard until smooth. Open the can of biscuits. On a work surface, lay out the biscuits and flatten to slightly larger than the normal size.
Homemade Ham and Cheese Pockets Graceful Little Honey Bee
Repeat with the rest of the dough. Grease a baking sheet and place the homemade ham and cheese pockets on top. Brush with the egg wash and cut two short diagonal slits in the middle of each Hot Pocket to let the steam escape. Bake for 20 to 25 minutes until nicely brown. Cool on a wire rack for 5 minutes and serve.
Homemade Ham and Cheese Pockets Red Star Yeast
Instructions. In a small bowl mix the yeast, sugar and water together and let the yeast rest for about 10 minutes, until it dissolves and starts bubbling up. In the bowl of your mixer add the flour, salt, butter, eggs and yeast mixture and mix for about 5 minutes. Dough should be soft, but not sticky.
Ham And Cheese Puff Pastry Pockets
Add a shake or two of your Italian seasoning. Pull the empty side of the dough over the top of the full side and pinch the edges closed. Set finished roll on greased cookie sheet and repeat for all of the other pockets. Bake at 350 for 15-20 minutes or until golden brown and the outsides are firm to the touch.
Ham and Cheese Pockets Recipe Taste of Home
Brush the crust of each pastry with egg wash. Season with salt and pepper; sprinkle sesame seeds on top of each crust. Bake for 13-15 minutes, until the pastries are golden brown. Remove from the baking sheet and cool on a wire rack for 5-10 minutes. Serve warm or at room temperature.
One Crazy Cookie Ham & Cheese Pockets
Place 3-4 slices of the thinly sliced ham on each slice of the cheese. Fold the dough over, creating a crescent shape. Using your fingers or the prongs of a fork, tightly seal the edges of the "hot pocket." Whisk the egg with 1 tablespoon water and brush each hot pocket evenly with the egg wash.
Ham and Cheese Pockets Recipe Pocket Change Gourmet
Preheat air fryer to 380 degrees Fahrenheit and set the timer for 5 minutes. Brush the top of each tortilla with the softened butter. Top with shredded cheese. Be sure to press the cheese down into the butter so it sticks. Add the pockets to the air fryer, seam down, and cook for 5 minutes until the cheese has melted.
Homemade Ham and Cheese Hot Pockets A Mind "Full" Mom
Preheat oven to 400 degrees Fahrenheit. Remove frozen pocket (s) from freezer. Place on baking sheet lined with parchment paper or silicone mat. Bake from frozen, at 400 degrees Fahrenheit for 20-25 minutes, until pastry is fully puffed and golden brown.
Classic Ham and Cheese Pockets / Jill Silverman Hough
Punch dough down slightly. Divide into 16 pieces. On lightly floured surface, roll out dough into 5 in. circles. Place 1/2 cheese slice and 2 tbsp. ham on middle of dough. Bring dough over the top of filling on both sides and pinch together. (see above picture) Fold sides into the center and place pocket seam side down on greased baking sheet.
