Ham and Cheese Hot Pockets

Get ready to indulge in the ultimate comfort food with these homemade Ham and Cheese Hot Pockets! Perfect for a quick lunch, snack, or on-the-go meal, this recipe features a buttery, flaky pastry made from scratch, generously stuffed with savory chopped ham and gooey cheddar cheese. With just 20 minutes of prep time and a short bake, these pockets come together effortlessly, delivering warm, golden perfection straight from the oven. The homemade dough, enriched with cold butter and baked to a puffed, golden crust with an egg wash finish, adds an artisan touch that store-bought versions simply can't match. Serve them warm as a satisfying family meal or make them ahead for a convenient snack that refrigerates and reheats beautifully. Perfect for busy weekdays or cozy weekend baking, these Ham and Cheese Hot Pockets are a crowd-pleaser you'll make on repeat!

Nutriscore Rating: 49/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2.5 cups All-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoon Salt
• 0.5 cup Unsalted butter (cold, cubed)
• 0.75 cup Milk
• 1 cup Cooked ham (chopped)
• 1 cup Shredded cheddar cheese
• 1 large Egg
• 1 tablespoon Water

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, combine the all-purpose flour, baking powder, and salt.

Step 3

Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.

Step 4

Pour in the milk and stir just until the dough comes together. Do not overmix.

Step 5

Turn the dough out onto a lightly floured surface and knead gently a few times. Roll the dough out to about 1/4-inch thickness.

Step 6

Cut the dough into 6 rectangles of equal size (approximately 4 x 6 inches each).

Step 7

For each rectangle, place a small handful of chopped ham and shredded cheddar cheese in the center, leaving a 1/2-inch border around the edges.

Step 8

In a small bowl, whisk the egg with the water to make an egg wash.

Step 9

Brush the edges of each rectangle with the egg wash, then fold the dough over the filling to create a pocket. Press the edges firmly with a fork to seal.

Step 10

Transfer the hot pockets to the prepared baking sheet. Brush the tops of the pockets with the remaining egg wash to ensure a golden-brown finish.

Step 11

Bake in the preheated oven for 12-15 minutes, or until the hot pockets are golden and puffed.

Step 12

Allow the hot pockets to cool for a few minutes before serving. Enjoy warm or refrigerate leftovers for up to 3 days (reheat as needed).

Nutrition Facts

Serving size	1033.4 grams (1033.4g)

Amount per serving	% Daily Value*
Calories	2931

Total Fat 159.90g	205%
Saturated Fat 94.40g	472%
Polyunsaturated Fat 2.10g
Cholesterol 734mg	244%
Sodium 5840mg	254%
Total Carbohydrate 250.20g	91%
Dietary Fiber 8.20g	29%
Total Sugars 12.60g
Protein 122.50g	245%

Vitamin D 134IU	672%
Calcium 1143mg	88%
Iron 17mg	93%
Potassium 1293mg	28%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.1%

Protein: 16.7%

Carbs: 34.2%