Ham & Cheese Hot Pockets


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  • 2 cups ham, cooked and cubed
  • 1 cup Swiss cheese, chopped or grated
  • 1 cup cheddar cheese, shredded
  • 1/4 cup celery, chopped
  • 1 tablespoon minced onion
  • 1 teaspoon dry mustard
  • 1 tablespoon lemon juice
  • 1/3 cup mayonnaise (used on serving day only)
  • 2 loaves of bread dough (see recipe below)

[Note:  If you want to have some meat mixture in the freezer for a quick meal later, double or triple the meat mixture above – the first 7 ingredients – and place in freezer bags in the freezer.  Thaw before using, then add in the mayonnaise and you are ready to make hot pockets.]

Mix first 7 ingredients in a large bowl.  If using right away, add the mayonnaise and put about 1/3 cup of mixture in each hot pocket. (Divide each loaf of bread dough into 6 lumps to make 12 hot pockets.)

Take each lump of dough and flatten on the counter. Place about 1/2 cup of meat mixture in the middle of the hot pocket. Bring opposite sides together and pinch together. Then do the same with the other two sides. Place with seam sides down onto greased cookie sheet.

Let rise in warm place for about 30-40 minutes. Bake at 350 degrees for 20-25 minutes or until browned and done.

Notes: If you want to make a smaller batch, just freeze half of this meat mixture (with no mayonnaise), then use the other half, mixing in half of the mayonnaise, and using only 1 loaf of bread dough to make 6 hot pockets. These hot pockets freeze well too once they are done. You can then just thaw and warm them in the microwave.

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BREAD DOUGH (2 LOAVES)

Put the following ingredients into the Bosch or heavy duty mixer in the following order:

  • 1/4 cup olive oil or melted butter
  • 1/3 cup honey
  • 1 teaspoon sea salt, heaping
  • 1 1/2 teaspoons lemon juice
  • 5 cups flour (I use 2 wheat/3 white)
  • 2 1/2 cups warm water
  • 5 teaspoons yeast

Start the mixer and immediately add in another 1 cup of flour.

Keep adding flour until dough doesn’t stick to sides of bowl. Knead on Speed 2 for about 7-8 minutes. The dough is now ready to be divided in 2 (for 2 loaves) and divided up to make hot pockets!

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Other Hot Pocket Options:

Sloppy joe (hamburger, ketchup, BBQ sauce)
Pizza (hamburger, pepperoni, sausage, pizza sauce, cheese)
Breakfast (egg, ham, sausage, cheese, green pepper, onion, etc.)
Chicken (cubed cooked chicken, cooked mixed veggies, cream of chicken soup)

Note: This is another great way to use up leftovers! Make up some sort of meat/veggie/sauce mix and put inside hot pockets for a yummy meal! Serve with a large lettuce salad.


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2 Comments

  1. Looks yummy!! I do have 2 questions - what is the reasoning behind freezing the meat mixture first? Is it possible to use it fresh (unfrozen)? Second, is it 1/3 or 1/2 cup of meat per hot pocket? I would probably eyeball it, but I like to use the measurements the first time I make something like this. Thanks for what looks to be another winning recipe!!! Blessings, Kate
    1. Hi Kate, You don't have to freeze the mixture before you use it. When I make a batch, I usually double or triple it and freeze the extra batches for later. I need to go back and edit the post to make that clear. As far as how much meat mixture, I see I have 1/2 cup and 1/3 cup listed in different places. I think it was 1/3 cup. You could start with 1/3 cup and then add a little more in the last few if needed to use up all the meat mixture. Enjoy! I need to make these again!

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