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Ham and Cheese Pockets
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Source: http://stolenmomentscooking.com/ham-and-cheese-pockets/
| For the dough: | |
| 1 T. (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 t. | salt |
| 1. In a mixing bowl, dissolve the yeast in 1/4 warm water. Stir in the sugar and let sit to proof for 5 minutes. Pour in the melted and cooled butter and the remaining warm water. 2. Add 2 c. flour and the salt. Mix for two minutes. Work in as much remaining flour as needed to make a dough that is smooth but not sticky. Knead on a floured surface or continue beating for about 10 minutes. Add a bit more flour if the dough starts to get sticky while kneading. 3. Place dough in a lightly oiled bowl and cover. Let rise for 1 hour. Punch down dough, cover and let rise for at least another 30 minutes. For the filling: | |
| 1/2 lb. | sliced deli ham |
| 1/2 lb. | cheddar cheese, sliced, (we prefer sharp cheddar) |
| To assemble: | |
| 3 T. | butter or margarine, melted, (optional) |
| 1 t. | coarse salt, (optional) |
1. Divide dough into 12 evenly sized balls. Roll out into a circle about 6 inches in diameter. Place some ham and cheese on one half of the dough. Fold the remaining half over the top. Pinch closed and then seal with the tines of a fork. Repeat until done.
2. If desired, brush melted butter over each pocket and sprinkle lightly with coarse salt.
3. Bake at 375 degrees for 12-18 minutes, until lightly golden brown.
To freeze, cool completely and place as many as will fit into gallon-sized plastic freezer bags. To reheat, warm in the oven or microwave. Or, simply eat once thawed, as you would in a brown-bag lunch.
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