HOMEMADE HAM & CHEESE POCKETS
Make freezer-friendly homemade ham & cheese pockets with this easy recipe!
Provided by Sally
Categories Dinner
Time 2h15m
Number Of Ingredients 9
Steps:
- In a large mixing bowl or the bowl of your stand mixer fitted with a hook attachment, combine the yeast and warm water. Stir it around and let sit for 5 minutes until the mixture is foamy. If the yeast doesn't dissolve or foam, your yeast is dead. Start again with active yeast. Add flour, sugar, olive oil, and salt. Mix by hand or with the dough hook on low speed for 1 minute. Once all of the ingredients are mixed, slowly knead for 7 minutes by hand or with your dough hook on low-medium speed. If your dough is too wet, add up to 1/4 cup more flour. After kneading, your dough should be smooth and elastic. Poke it with your finger - if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
- Shape the dough into a ball and place in a large mixing bowl that has been greased lightly with olive oil. Turn it over to coat all sides. Cover tightly with plastic wrap and allow to rise in a warm environment (about 75°F or 80°F/24°C or 27°C)* for 1 hour or until doubled in size.
- Preheat oven to 400°F (204°C). Line 2 large baking sheets with parchment paper or silicone baking mats.
- Once risen, punch the dough down to release the air. Turn the dough out onto a lightly floured surface. Using a sharp knife, slice dough in half. Then slice each half into quarters. You'll have 8 pieces of dough, as shown in the photo above. Flatten each piece with your fingers or use a rolling pin. You want each piece of flattened dough to be about 6 inches long and 4 inches wide. They don't have to be perfect rectangles, as you can see in my photos! Transfer flattened dough to the baking sheets. Place the cheese (I fold the slice in half) and ham (2 slices for each) on top of the dough on one side, then fold the other side over top. Pinch the edges to seal as best you can. Use a fork to crimp the edges. Brush the tops and sides of each pocket with egg wash, then slice 2-3 slits in the tops for air vents (use a super sharp knife to do that).
- Bake the pockets for 20-25 minutes, or until the tops are golden brown. Make sure to rotate the baking sheet once or twice during bake time. Remove pockets from the oven and allow to cool on the pan until ready to handle and serve.
HAM & EGG POCKETS
Steps:
- Preheat oven to 375°. In a small bowl, combine egg and milk. In a small skillet heat butter until hot. Add egg mixture; cook and stir over medium heat until egg is completely set. Remove from the heat. Fold in ham and cheese., On a greased baking sheet, separate crescent dough into 2 rectangles. Seal perforations; spoon half the filling down the center of each rectangle. Fold in ends and sides; pinch to seal. Bake until golden brown, 10-14 minutes.
Nutrition Facts : Calories 345 calories, Fat 22g fat (8g saturated fat), Cholesterol 132mg cholesterol, Sodium 756mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 0 fiber), Protein 12g protein.
BREAKFAST PITAS
My husband and I like these pita pockets all by themselves for a quick breakfast. When you want a larger meal, serve hash brown potatoes and fruit on the side. -Peggy Blattel, Cape Girardeau, Missouri
Provided by Taste of Home
Time 15m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute the ham, onion and green pepper in butter until tender. Add eggs; cook and stir over medium heat until eggs are almost set. Add the cheese, seasoned salt and pepper. Cook and stir until eggs are completely set. Spoon into pita halves.
Nutrition Facts : Calories 608 calories, Fat 34g fat (17g saturated fat), Cholesterol 417mg cholesterol, Sodium 1978mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.
HAM & EGG PITA POCKETS
Found this yummy breakfast sandwich in a cookbook from Tasteofhome.com. This is so easy for anyone who is on the go and doesn't have time for a sit-down breakfast.
Provided by Ellen Bales @Starwriter
Categories Eggs
Number Of Ingredients 8
Steps:
- In a microwave-safe bowl, whisk egg whites, egg, paprika and pepper until blended; stir in ham, green onion and cheese.
- Microwave, covered, on high for 1 minute. Stir; cook on high 30-60 seconds longer or until almost set. Serve in pitas.
HAM & EGG PITA POCKETS
A hearty, hand-held breakfast is just the thing when we're "scrambling" to get out the door in the morning. I created these fun-filled pockets when my husband and kids were running late to school one day. Now my kids ask for these even when we don't have to be somewhere in a hurry. -Sue Olsen, Fremont, California
Provided by Taste of Home
Time 10m
Yield 1 serving.
Number Of Ingredients 8
Steps:
- In a microwave-safe bowl, whisk egg whites, egg, paprika and pepper until blended; stir in ham, green onion and cheese. Microwave, covered, on high for 1 minute. Stir; cook on high 30-60 seconds longer or until almost set. Serve in pitas.
Nutrition Facts : Calories 323 calories, Fat 10g fat (4g saturated fat), Cholesterol 231mg cholesterol, Sodium 769mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges
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