Ham & Cheese Pockets
(from buckeyechik’s recipe box)
http://stolenmomentscooking.com/ham-and-cheese-pockets
Source: Stolen Moments
Ingredients
- * 1 T. (or 1 packet) yeast
- * 1 c. warm water, divided
- * 1 t. sugar
- * 1/4 c. melted butter, cooled to room temperature
- * 2 1/2 – 3 c. flour
- * 1 1/2 t. salt
- * 1/2 lb. sliced deli ham
- * 1/2 lb. cheddar cheese, sliced (we prefer sharp cheddar)
- * 3 T. butter or margarine, melted (optional)
- * 1 t. coarse salt (optional)
Directions
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In a mixing bowl, dissolve the yeast in 1/4 warm water. Stir in the sugar and let sit to proof for 5 minutes. Pour in the melted and cooled butter and the remaining warm water.
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Add 2 c. flour and the salt. Mix for two minutes. Work in as much remaining flour as needed to make a dough that is smooth but not sticky. Knead on a floured surface or continue beating for about 10 minutes. Add a bit more flour if the dough starts to get sticky while kneading.
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Place dough in a lightly oiled bowl and cover. Let rise for 1 hour. Punch down dough, cover and let rise for at least another 30 minutes.
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Divide dough into 12 evenly sized balls. Roll out into a circle about 6 inches in diameter. Place some ham and cheese on one half of the dough. Fold the remaining half over the top. Pinch closed and then seal with the tines of a fork. Repeat until done.
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If desired, brush melted butter over each pocket and sprinkle lightly with coarse salt.
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Bake at 375 degrees for 12-18 minutes, until lightly golden brown.
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To freeze, cool completely and place as many as will fit into gallon-sized plastic freezer bags. To reheat, warm in the oven or microwave. Or, simply eat once thawed, as you would in a brown-bag lunch.