Ham and Cheese Hot Pockets

Hot pocket next to baking sheet of ham and cheese calzones

5 from 10 votes

Ham and Cheese are baked into a homemade hot pocket for a salty, cheesy, savory perfect hand-held meal or on-the-go lunch.

Prep Time45

Cook Time15

Total Time1

Course: Main Course

Cuisine: American

Servings:

Calories: 322kcal

Author: Kristen Chidsey

Ingredients

1 recipe homemade pizza dough or store bought dough
1 pound ham thinly sliced
½ pound colby jack cheese slices
1 egg
1 tablespoon water

Instructions

Preheat the oven to 450 degrees. Line a baking sheet with parchment paper that can tolerate heat up to 450 degrees.
Divide the pizza dough into 8 equal pieces and roll each piece into about an 8-inch oval.
Place 1 slice of cheese in the middle of each oval. Place 3-4 slices of the thinly sliced ham on each slice of the cheese.
Fold the dough over, creating a crescent shape. Using your fingers or the prongs of a fork, tightly seal the edges of the "hot pocket."
Whisk the egg with 1 tablespoon water and brush each hot pocket evenly with the egg wash. Cut 2-3 slits on top of each hot pocket to let steam escape while baking.
Bake for 12-15 minutes until the hot pocket is nicely golden brown.
Serve warm or cool and store.

Video

Notes

Ham: Use deli ham or leftover thinly sliced ham.

Cheese: Colby Jack Cheese was my family's preferred cheese for this, but Swiss, cheddar, and provolone are all good options.

Pizza Dough: Homemade pizza dough or store-bought pizza dough both work for this recipe.

To make EGG FREE Hot Pockets, brush with olive oil before baking instead of the egg wash.

Different Filling Suggestions

Pizza Hot Pockets: Top each hot pocket dough with 2 teaspoons pizza sauce, 2-3 tablespoons shredded mozzarella cheese, and ½ tablespoon pepperoni if desired.
Ham and Broccoli Hot Pockets: Top each hot pocket with 1 slice of ham, 2 tablespoons shredded cheddar cheese, and 1 tablespoon cooked diced broccoli florets.
Chicken Parmesan Hot Pockets: Top each hot pocket dough with 2 teaspoons marinara sauce, 2-3 tablespoons shredded mozzarella cheese, and 1 tablespoon chopped cooked chicken.
Meatball Hot Pockets: Top each piece of dough with 2 teaspoons marinara sauce. Cut cooked meatballs in half. Add 3-4 halves to each piece of dough and sprinkle with 2-3 tablespoons mozzarella cheese.
Egg and Sausage Hot Pockets: Crumble ½ tablespoon of cooked breakfast sausage over each piece of dough. Top with ¼ cup scrambled eggs and 1 tablespoon shredded cheddar cheese.

To Freeze Hot Pockets: Place fully cooked hot pockets on a baking sheet and place them in the freezer and freeze until solid. Place frozen Hot Pockets in a freezer-safe bag for up to 3 months. Reheat by microwaving for 2 minutes or baking at 400 degrees for 12-15 minutes.

Nutrition