Ham & Cheese Pockets
These freezer friendly ham & cheese pockets are super easy to make and are great fresh from the oven or reheated from the freezer. I've packed them in Peter's lunch on mornings when I'm running behind and used them as a quick dinner when I didn't feel like cooking. Unfortunately, I didn't get any pictures while I was making them, so this will just be a good old fashioned cookbook recipe, sans photos. Ham & Cheese Pockets:
1 cup warm water
2 tbsp yeast
1 tsp salt
3 1/2 tbsp sugar
4 tbsp dry milk
3 cups flour
Shredded or sliced cheese
Preheat oven to 350 degrees.
Dissolve yeast in warm water. Stir in salt, sugar, and dry milk. Add flour and stir until dough pulls away from the sides of the bowl.* Dump dough onto lightly floured surface and knead for about 5 minutes until you have a soft dough. Add more flour if dough is too sticky.
Divide dough into 10-14 balls, depending on the size you would like your pockets to be. Roll each ball into a rectangle. Cover half of the dough with meat and cheese. Fold dough over and pinch sides to seal.
Bake on greased cookie sheet for 15-18 minutes, until lightly browned.
Serve hot from the oven or allow to cool completely and freeze up to 3 months.
*I used my KitchenAid Mixer to make the dough.