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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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.


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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.
