Ham and Cheese Hot Pockets

ByDeShawn Ellis
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Ham and Cheese Hot Pockets

Who doesn’t love the warm, cheesy goodness of Ham and Cheese Hot Pockets? This comforting snack is perfect for cozy nights in or quick lunches on the go. With flaky, buttery crusts and a savory filling, these pockets are a delightful way to satisfy your cravings without too much fuss in the kitchen.

Why Make This Recipe

  • Quick and Easy: Ready in under 20 minutes, they’re perfect for busy weeknights.
  • Customizable: You can modify the fillings to suit your taste—add veggies or switch up the cheese!
  • Kid-Friendly: A surefire hit with kids and adults alike, making meals stress-free.

If you’re tired of the same old snacks or need a quick dinner solution that brings joy without hours in the kitchen, this recipe is perfect for you. Ham and Cheese Hot Pockets combine simple ingredients for a delightful homemade treat that feels both nostalgic and satisfying.

Easy Method for Ham and Cheese Hot Pockets

Ingredients

  • 1 package Pillsbury crescent rolls
  • 4 slices American cheese
  • 1 cup chopped ham slices

Directions

  1. Preheat the oven according to the crescent roll package instructions.
  2. Unroll the crescent rolls and separate them into triangles.
  3. Place a slice of American cheese and some chopped ham on each triangle.
  4. Fold the dough over to seal in the filling and pinch the edges to secure.
  5. Place the filled pockets on a baking sheet.
  6. Bake in the preheated oven until golden brown, about 12-15 minutes.
  7. Remove from oven, let cool slightly, and serve.

Ham and Cheese Hot Pockets

Storing Leftover Ham and Cheese Hot Pockets

  • Storage Time: Up to 3 days in the refrigerator
  • Temperature: Store at or below 40°F (4°C)

To keep your Ham and Cheese Hot Pockets fresh longer, allow them to cool completely before storing. Place them in an airtight container or tightly wrap them in plastic wrap. They can also be frozen for longer storage; just remember to let them cool entirely before placing them in freezer-friendly bags. They can last up to two months in the freezer, ensuring you have a delicious snack ready whenever you crave it.

How to Serve Ham and Cheese Hot Pockets

  • Garnish with sides: Serve them alongside a fresh green salad or some crispy potato wedges for a satisfying meal.
  • Dip it!: Enhance the flavor with a side of ketchup, mustard, or your favorite dipping sauce.
  • A Perfect Snack: Just enjoy them as they are; they make for a fantastic quick snack any time of the day.

Tips to Make Ham and Cheese Hot Pockets

  • Seal it Well: Make sure to pinch the edges of the dough tightly to keep the filling from leaking during baking.
  • Experiment with Fillings: Try adding a slice of tomato or a handful of spinach for extra flavor and nutrition.
  • Egg Wash: Brush the tops with a beaten egg before baking for a golden finish and added flavor.

Variations

  • Vegetarian Option: Replace the ham with sautéed mushrooms and spinach, and use mozzarella cheese for a delicious veggie hot pocket.
  • Spicy Twist: Add a sprinkle of jalapeños or crushed red pepper flakes to give your hot pockets a kick!

FAQs

Q: Can I use other types of cheese?
A: Absolutely! Cheddar, Swiss, or even pepper jack can add different flavors to your pockets.

Q: How do I keep them from getting soggy?
A: Ensure they are not overstuffed, and let them cool slightly before packing away.

Q: Can I freeze them before baking?

  • Yes, you can freeze them unbaked.
  • Freeze them in a single layer, then transfer to a bag once solid.
  • Bake from frozen, adding a few extra minutes to the baking time.

Embrace the warmth and comfort of Ham and Cheese Hot Pockets in your kitchen today! Ideal for any occasion and sure to make everyone smile, these pockets are an ingenious way to turn simple ingredients into a beloved classic. Whether you’re crafting them for a casual family dinner or a special gathering, they are sure to please even the pickiest eaters. Enjoy making them, sharing them, and of course, indulging in those delectable bites!

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Ham and Cheese Hot Pockets

  • Author: admin
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Diet: Non-Vegetarian
Print Recipe

Description

Delightful homemade Ham and Cheese Hot Pockets with flaky crusts and savory fillings, perfect for quick lunches or cozy snacks.

Ingredients

Scale
  • 1 package Pillsbury crescent rolls
  • 4 slices American cheese
  • 1 cup chopped ham slices

Instructions

  1. Preheat the oven according to the crescent roll package instructions.
  2. Unroll the crescent rolls and separate them into triangles.
  3. Place a slice of American cheese and some chopped ham on each triangle.
  4. Fold the dough over to seal in the filling and pinch the edges to secure.
  5. Place the filled pockets on a baking sheet.
  6. Bake in the preheated oven until golden brown, about 12-15 minutes.
  7. Remove from oven, let cool slightly, and serve.

Notes

For extra flavor, brush the tops with a beaten egg before baking. Store in an airtight container for up to 3 days, or freeze for up to 2 months.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 hot pocket
  • Calories: 250
  • Sugar: 1g
  • Sodium: 600mg
  • Fat: 15g
  • Saturated Fat: 7g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 10g
  • Cholesterol: 30mg

Keywords: ham, cheese, hot pockets, snack, quick meal

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Hey, I’m DeShawn Ellis—friends call me D. I’m 42 years old, born and raised in Jackson, Mississippi, and now I’m holding it down in Atlanta, Georgia, where I run a soul food kitchen that’s as much about storytelling as it is about the food. Cooking isn’t just what I do it’s who I am. It’s how I honor where I come from, and how I speak love into the world.

My earliest memories are in my grandma’s kitchen barefoot on a step stool, stirring roux while she told me stories about her own mama, who used to cook for church fish fries back in the ’50s. That kitchen was my school. That woman was my first chef. She never measured a thing, but everything came out perfect. She taught me that food could heal, could gather people, could celebrate and comfort at the same time.

I didn’t come up through culinary school I came up through Sunday dinners, community cookouts, and elbow grease. I worked every back-of-house job you can think of, from janitor to pitmaster. Over time, I built my own rhythm in the kitchen deeply rooted in Southern Black tradition but open to everything. My oxtails have a splash of Caribbean heat. My collards might get kissed with smoked paprika and a dash of coconut vinegar. And yeah, I’ll put Cajun spice on anything that holds still long enough.

What drives me most is making food that feels like a hug from home. I want folks to taste a dish and remember their auntie's kitchen, or a summer evening on the porch, or that one bite that made them feel seen. But I also want to evolve because our food, our culture, is not stuck in the past. It’s growing, remixing, finding new voices. I’m proud to be one of them.

I cook for people who love food with a story behind it. You don’t need fancy tools or a French accent to make magic you just need heart, hustle, and a little bit of fire. If you’ve ever cooked with love, failed with style, or fed someone just to see them smile, then we’re already family.

Welcome to my kitchen. Let’s build something beautiful one bite at a time.

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