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These Ham and Cheese Pockets can be made in bulk and frozen for later lunches or easy dinners!

Ham and Cheese Pockets


Dough ingredients:

  • ½ cup very warm water
  • 1 tablespoon sugar
  • 2 tablespoons yeast
  • ½ cup melted butter
  • 2 eggs
  • 2 teaspoons salt
  • ¼ cup honey
  • 1 ½ cups warm milk
  • 5 ½-6 cups flour

Filling ingredients:

  • 3 cups ham
  • 3   cups mild cheddar cheese
  • 1/2 large onion chopped (optional)
  • 1/3 cup ranch dressing optional
  • 3 Tablespoons zesty Italian dressing optional
  • 1 1/2 Tablespoons honey Dijon mustard optional


  1. In a small bowl or 1 cup measuring cup, mix warm water, sugar, and yeast until dissolved. Set aside.
  2. In a large bowl, mix melted butter, eggs, salt, honey and milk. Add the yeast mixture. Blend well. Add flour, 1-2 cups at a time, until dough becomes firm enough to knead.
  3. Lay dough out on a well-floured surface, kneading until smooth and elastic (about 5 minutes), adding flour as needed if it gets too sticky.  (I kneaded it in my stand mixer at speed 2 for 2 minutes.)   Set dough in a lightly greased bowl in a warm place to rise until double (about an hour).
  4. Punch dough down. Divide into 20 balls. This is easiest if you divide the dough in half, then in half again, to have four large balls of dough. Divide each of those into 5 balls.
  5. Roll each ball into a 5-6 inch circle. Fill with about ¼ cup of the ham and cheese mixture.
  6. Fold the dough over and seal well. Place them on an ungreased cookie sheet.
  7. Bake at 350° for 16-20 minutes. Remove to a cooling rack to cool completely. Stack in a gallon-sized freezer bag or plastic container and place in the freezer.

To reheat frozen pockets:

  1. Microwave for 2 minutes, or place in an oven or toaster oven set at 350° for about 20 minutes. If they start to get too dark, place a piece of foil over the top.

Recipe Notes

My kids just like plain ham and cheese -- no onion, mustard or dressings. I thought it was a little plain that way, so I added the additional seasonings.