Homemade Ham and Cheese Hot Pockets
Homemade Ham and Cheese Hot Pockets
Ingredients
For the Dough
- 1 1/2 cups warm water, 105-115°F
- 1 tablespoon granulated sugar
- 1 active dry yeast, 7g packet
- 4 cups all-purpose flour
- 2 teaspoons kosher salt
- 2 tablespoons vegetable oil
- 1/4 cup all-purpose flour, for dusting, as needed
For the Filling
- 2 cups cheddar cheese, shredded
- 1 1/2 cups deli ham, diced into small pieces
For the Topping
- 2 tablespoons unsalted butter, melted
- 1 tablespoon poppy seeds
Instructions
- 1
In a large mixing bowl or the bowl of a stand mixer, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes, or until the mixture becomes foamy, indicating the yeast is active.
⏱️ 10 min
- 2
Add the 4 cups of all-purpose flour, kosher salt, and vegetable oil to the yeast mixture. Using a stand mixer with a dough hook attachment, mix on low speed until a shaggy dough forms. Increase the speed to medium-low and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
⏱️ 15 min
- 3
Lightly grease a large clean bowl with a little vegetable oil. Transfer the kneaded dough to the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until the dough has doubled in size.
⏱️ 90 min
- 4
While the dough is rising, prepare the filling. Grate the cheddar cheese (if not pre-shredded) and dice the deli ham into small, uniform pieces. Combine the shredded cheese and diced ham in a medium bowl and set aside.
⏱️ 10 min
- 5
Once the dough has risen, gently punch it down to release the air. Transfer the dough to a lightly floured surface. Divide the dough into 12 equal portions and roll each portion into a smooth ball.
⏱️ 10 min
- 6
Preheat your oven to 375°F. Line two large baking sheets with parchment paper. On a lightly floured surface, take one dough ball and roll it out into a roughly 5-6 inch circle using a rolling pin. Place about 2-3 tablespoons of the ham and cheese filling in the center of the flattened dough circle.
⏱️ 20 min•🌡️ 375
- 7
Fold one side of the dough over the filling to meet the other side, creating a half-moon shape. Press the edges firmly together to seal the pocket. For a more secure seal and decorative finish, crimp the edges with the tines of a fork. Repeat this process with the remaining dough balls and filling.
⏱️ 15 min
- 8
Arrange the assembled hot pockets on the prepared baking sheets, leaving about 1 inch of space between each. Using a sharp knife, carefully cut a small 'X' or a few slits on the top of each pocket to allow steam to escape during baking.
⏱️ 5 min
- 9
In a small bowl, melt the unsalted butter. Using a pastry brush, generously brush the tops of all the hot pockets with the melted butter. Sprinkle the poppy seeds evenly over the buttered tops.
⏱️ 5 min
- 10
Bake for 20-25 minutes, or until the hot pockets are golden brown and the filling is bubbly. Some cheese may ooze out, which is normal.
⏱️ 25 min•🌡️ 375
- 11
Remove the hot pockets from the oven and let them cool on the baking sheets for a few minutes before serving. They are best enjoyed warm.
⏱️ 5 min
- 12
For meal prep, allow baked hot pockets to cool completely. Individually wrap them in aluminum foil and store in an airtight freezer bag. Reheat in a microwave or oven until warmed through.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Ham and Cheese Hot Pockets
Ingredients
For the Dough
- 1 1/2 cups warm water, 105-115°F
- 1 tablespoon granulated sugar
- 1 active dry yeast, 7g packet
- 4 cups all-purpose flour
- 2 teaspoons kosher salt
- 2 tablespoons vegetable oil
- 1/4 cup all-purpose flour, for dusting, as needed
For the Filling
- 2 cups cheddar cheese, shredded
- 1 1/2 cups deli ham, diced into small pieces
For the Topping
- 2 tablespoons unsalted butter, melted
- 1 tablespoon poppy seeds
Instructions
- 1
In a large mixing bowl or the bowl of a stand mixer, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes, or until the mixture becomes foamy, indicating the yeast is active.
⏱️ 10 min - 2
Add the 4 cups of all-purpose flour, kosher salt, and vegetable oil to the yeast mixture. Using a stand mixer with a dough hook attachment, mix on low speed until a shaggy dough forms. Increase the speed to medium-low and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
⏱️ 15 min - 3
Lightly grease a large clean bowl with a little vegetable oil. Transfer the kneaded dough to the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until the dough has doubled in size.
⏱️ 90 min - 4
While the dough is rising, prepare the filling. Grate the cheddar cheese (if not pre-shredded) and dice the deli ham into small, uniform pieces. Combine the shredded cheese and diced ham in a medium bowl and set aside.
⏱️ 10 min - 5
Once the dough has risen, gently punch it down to release the air. Transfer the dough to a lightly floured surface. Divide the dough into 12 equal portions and roll each portion into a smooth ball.
⏱️ 10 min - 6
Preheat your oven to 375°F. Line two large baking sheets with parchment paper. On a lightly floured surface, take one dough ball and roll it out into a roughly 5-6 inch circle using a rolling pin. Place about 2-3 tablespoons of the ham and cheese filling in the center of the flattened dough circle.
⏱️ 20 min•🌡️ 375 - 7
Fold one side of the dough over the filling to meet the other side, creating a half-moon shape. Press the edges firmly together to seal the pocket. For a more secure seal and decorative finish, crimp the edges with the tines of a fork. Repeat this process with the remaining dough balls and filling.
⏱️ 15 min - 8
Arrange the assembled hot pockets on the prepared baking sheets, leaving about 1 inch of space between each. Using a sharp knife, carefully cut a small 'X' or a few slits on the top of each pocket to allow steam to escape during baking.
⏱️ 5 min - 9
In a small bowl, melt the unsalted butter. Using a pastry brush, generously brush the tops of all the hot pockets with the melted butter. Sprinkle the poppy seeds evenly over the buttered tops.
⏱️ 5 min - 10
Bake for 20-25 minutes, or until the hot pockets are golden brown and the filling is bubbly. Some cheese may ooze out, which is normal.
⏱️ 25 min•🌡️ 375 - 11
Remove the hot pockets from the oven and let them cool on the baking sheets for a few minutes before serving. They are best enjoyed warm.
⏱️ 5 min - 12
For meal prep, allow baked hot pockets to cool completely. Individually wrap them in aluminum foil and store in an airtight freezer bag. Reheat in a microwave or oven until warmed through.
⏱️ 10 min