Stuffed Crust Ham and Cheese Pockets
Stuffed Crust Ham and Cheese Pockets

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, stuffed crust ham and cheese pockets. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Stuffed Crust Ham and Cheese Pockets is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Stuffed Crust Ham and Cheese Pockets is something which I’ve loved my whole life.

Place the ham and cheese on one side, then fold the dough over to fully enclose it. Seal the pockets up as best as you can- use a fork to crimp the edges. Brush the sides & tops with egg wash.

To begin with this recipe, we have to first prepare a few ingredients. You can cook stuffed crust ham and cheese pockets using 10 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Stuffed Crust Ham and Cheese Pockets:
  1. Get 2 1/2 cups all purpose flour
  2. Get 1/2 cup Real butter cut into chunks (salted or not whatever you prefer)
  3. Make ready 1/2 cup shortening
  4. Prepare 1 pinch of salt
  5. Take 2 teaspoons garlic powder
  6. Prepare 1/2 cup iced water
  7. Prepare 2 cups shredded mozzarella cheese
  8. Take 1 cup any other cheese you love. I used sharp cheddar today
  9. Prepare 1 to 2 cups of cubed ham
  10. Take 3 tbsp melted butter for brushing crust

Brush over the tops of the pretzel pockets. Brush the tops of the pretzel pockets with egg white and sprinkle with coarse salt. Ham and cheese galette (Ashlie D. Stevens) This simple ham and cheese galette is like a grown-up Hot Pocket Premade pie dough is the basis for this flavorful, savory pastry — perfect for.

Instructions to make Stuffed Crust Ham and Cheese Pockets:
  1. Preheat oven to 400°F
  2. For the crust: mix salt, garlic powder and flour.
  3. Add butter and shortening and mix until crumbly. (I use my hands)
  4. Carefully add the iced water (but not the ice) a little at a time until dough is soft but not sticky
  5. Separate dough into 6 equal parts. And on a floured surface, roll each into about 1/4 inch thick circle.
  6. Place ham and cheeses in center of dough, leaving about an inch of dough all the way around.
  7. Carefully fold in half. Press edges together, then place a small amount of mozzarella on the edge.
  8. Fold over and gently pinch the dough with damp fingers to seal.
  9. Brush pastries with butter and bake until golden brown. About 15 to 20 minutes.
  10. Let rest before serving for 10 minutes.

Fill the pockets with ham and cheese. Whisk together eggs, milk, cream, salt and pepper in a shallow dish. Heat very large non-stick frying pan over medium heat and melt butter. Savory hickory ham, reduced fat cheddar cheese and sauce, all in a warm, flaky, croissant crust. Firmly press perforations and center seam to seal.

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