Friday, June 25, 2010

Homemade Ham and Cheese Hot-Pockets....

Due to the intense amount of "Hot-Pockets JOKES" that go between our family I do have to post this Youtube link : HOT POCKETS.
But these are the OPPOSITE of every joke...they are very good, healthy and YUMMY!
Thanks to the our best bite gals, I have one more freezable, microwaveable lunch solution!
The only changes I made was, changing the flour to half white, half wheat....and stretched the dough to make twelve per batch...and shaped them a lil' here are the pics and the recipe changed up a bit...
I *try* to use whole wheat flour as often as I can, I feel better about my kids eating bread, if it has whole most my bread have at least Half white wheat flour/ half white flour.

The Dough:
Pizza Dough
Recipe from up a tad by me...
(I quadrupled this and made 64 Hot-Pockets)

1 1/2 c. warm (105-115 degrees) water
1 Tbsp. sugar
1 Tbsp. yeast ( I use Saf-Instant Yeast)
1/2 tsp. salt
3-4 1/2 c. flour ( half and Half Flour)

In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly/ or use the Saf-Instant Yeast...and no worries about waiting.

Add salt and stir. Add 1 1/2 c. flour and mix well. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.

Spray a glass or metal bowl with cooking spray and place dough in the bowl. Cover and allow to rise for 45 minutes or until doubled in bulk/ since I quadrupled the recipe...I just let it rise on my counter top.

Prepare dough through the first rise. After dough has risen the first time, turn it out onto a lightly oiled surface and roll into a rectangle, probably about 16x8 inches big (16 inches long, 8 inches tall). ( If you are doubling or more the recipe , work with it in batches and keep the rest of the dough covered by a warm/damp cloth)
Using a pizza cutter, cut dough into 8/12 equal portions.
Leaving a little bit of a "margin" on the right and left sides, add toppings with the cheese going on last. I used 3/4 slices of ham..and 1/4 cup cheese)

Stretch the dough out a little to give yourself a bit more dough to work with. Fold the left side over the middle and then the right side over that. Make sure you're getting a tight seal. Place them seal down on a greased cookie sheet.

When finished, cover the pan with a clean cloth and preheat your oven to 425 degrees F.
When oven has heated, bake pockets for about 15 minutes or until golden brown on top. For shine, you could brush the tops with a bit of egg white mixed with water during the last 5 minutes of baking, or you could rub a little butter on top of the rolls while they're still hot.
Eat right them in a freezer bag, great for a bagged lunch ...or FREEZE EM!

Bake according to directions and allow to cool. Place in a Ziploc freezer bag, squeezing out all the air. When ready to serve, just pop in the microwave for 2-3 minutes (depending on how fast your microwave cooks).


  1. Yummy recipe!!! Just a suggestion, if you want to make it a bit more high-end for guests, use instead jamon iberico de bellota - aka pata negra or black hoof-. Iberico has a strong and delicious flavor,
    I buy mine from the market place for iberico ham.

  2. Do your kids have a microwave at school? Or do they eat these cold? Thanks for your help! Looking to do a big freezer cooking day for lunches!