Ham and Cheese Pockets

A harvest time and cattle work day favorite around the Dietrick house has always been hot ham and cheese pockets. I originally got the idea from these hot sandwiches the cafeteria at school used to make. They were always my favorites, so I started re-creating them.

They’re so easy to mix up and change up to whatever your own tastes are.

 

 

Recipe

bread dough—(my go to dough recipe here)  or 4 cans Pillsbury artisan pizza dough

deli meat- your choice (I use ham, obviously)

Cheese slices- your choice

1/2 stick melted butter

make dough according to recipe or open cans (I’ve been known to do both depending on what time and energy allows.)

roll fairly thin because the dough will rise while cooking.

Cut dough into apx 4×2 rectangles

place meat and cheese into dough (works best if you roll them together)

Roll dough around meat and cheese like a burrito and pinch ends closed

bake 350* until bread is a nice golden color

brush with butter as soon as they come out of the oven

serve hot or cold.

(Can roll in foil and pack in an insulated bag and they’ll stay warm for hours)

 

makes about 20 rolls.