Ham and Cheese Pockets Recipe: Easy, Cheesy, and Perfect for Any Meal

Ham and cheese pockets are warm, buttery, and full of comfort. They’re easy to make, easy to eat, and perfect any time of day. You can bake a batch for quick lunches, snack trays, or lazy breakfasts.

These golden pockets are crisp on the outside and gooey inside. They freeze well and reheat beautifully. Best of all, you only need a few ingredients and less than 30 minutes.

Let’s make this classic combo even better.

Ingredients (With Measurements)

Makes 6 pockets.

For the Dough:

• 1 sheet puff pastry (thawed if frozen)
• Flour for dusting

For the Filling:

• 6 slices deli ham (folded or chopped)
• 6 slices Swiss or cheddar cheese
• 1 tablespoon Dijon mustard (optional)
• 1 egg (for egg wash)
• 1 teaspoon water

Optional Add-ons:

• Pinch of black pepper
• Dried herbs like oregano or thyme
• Sliced pickles or jalapeños
• Caramelized onions

Tools You’ll Need

• Rolling pin
• Knife or pizza cutter
• Baking sheet
• Parchment paper
• Pastry brush or fork
• Oven or air fryer

Step-by-Step Instructions

1. Preheat the Oven

Set your oven to 400°F.

Line a baking sheet with parchment paper.

If using an air fryer, preheat it to 375°F.

2. Prep the Puff Pastry

Lightly flour your surface.

Roll out the puff pastry sheet to smooth any creases.

Cut into 6 equal rectangles.

Try to keep them even for better sealing.

3. Add the Filling

Place one slice of ham and one slice of cheese on one half of each rectangle.

Leave a ½-inch border around the edge.

Add mustard or extras if using.

Fold the dough over to make a pocket.

Seal the edges by pressing with a fork.

4. Brush with Egg Wash

In a small bowl, beat the egg with 1 teaspoon water.

Brush the tops of each pocket with the egg wash.

This gives them a golden, glossy finish.

Optional: sprinkle with black pepper or dried herbs.

5. Bake the Pockets

Place the pockets on your prepared baking sheet.

Bake at 400°F for 15–18 minutes, or until golden brown.

In an air fryer: cook at 375°F for 10–12 minutes, checking for doneness.

Let cool for 2 minutes before serving.

Why Puff Pastry Works

Puff pastry is flaky, light, and fast.

It gives these pockets a bakery feel with little effort.

You can also use:

• Crescent roll dough
• Pizza dough
• Homemade biscuit dough

Puff pastry is crisp and golden. It holds in the cheese and keeps everything tidy.

Best Cheese for Melting

Good melting cheese is key.

Top choices:

• Swiss
• Cheddar
• Provolone
• Gouda
• Mozzarella

Use pre-sliced or shred your own for better melt.

Sharp cheddar adds bold flavor. Swiss adds a nutty twist.

Ham Tips

Use thin deli ham, chopped or folded.

Thicker slices work too, just don’t overload.

You can also use:

• Honey ham
• Black forest
• Smoked ham
• Leftover baked ham

Avoid watery ham—it can make the pockets soggy.

Flavor Boosters

Want more flavor? Try these:

• A swipe of Dijon or grainy mustard
• Thin-sliced pickles
• Chopped jalapeños
• A dash of hot sauce
• Sweet caramelized onions

Add just a little to keep things sealed tight.

Make It Your Own

This recipe is easy to customize.

Try these combos:

• Ham + Swiss + mustard
• Ham + cheddar + jalapeño
• Ham + mozzarella + pesto
• Ham + provolone + roasted red peppers

Mix it up based on what’s in your fridge.

Storage and Reheating

These pockets are great for meal prep.

To Store:

Cool completely. Wrap in foil or place in an airtight container.

Refrigerate for up to 4 days.

To Freeze:

Freeze individually, wrapped in parchment or foil.

Store in a freezer bag for up to 2 months.

To Reheat:

Bake at 350°F for 10 minutes.

Or air fry at 375°F for 6–8 minutes.

Microwave in 30-second bursts, but the crust may soften.

Serving Suggestions

These work for breakfast, lunch, or snack time.

Serve with:

• Tomato soup
• Side salad
• Pickles or chips
• Fruit or applesauce
• A fried egg on top (breakfast-style)

They also go great with dipping sauces like ranch, mustard, or garlic aioli.

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FAQs

1. Can I use different meats?

Yes. Turkey, roast beef, or cooked chicken all work. Just slice thin and don’t overfill.

2. Can I make these ahead?

Absolutely. Prep, fill, and seal the pockets. Store in the fridge and bake when ready. Or freeze and bake straight from frozen.

3. Can I make these vegetarian?

Yes. Skip the ham and use sautéed spinach, mushrooms, or roasted peppers. Add cheese and herbs for flavor.

4. What dipping sauces go well?

Try honey mustard, spicy mayo, ranch, or garlic butter. Even marinara works if you use mozzarella and Italian herbs.

5. Can I use shredded cheese?

Yes. Shredded cheese works well. Just make sure it’s evenly distributed and not too much, or it may leak out.

6. Can I make these with crescent roll dough?

Yes. Roll out the dough and cut into rectangles. Fill, fold, and bake as directed. Bake time may be a little shorter.

7. How do I keep them from opening?

Press the edges firmly and use a fork to seal. Don’t overfill, and use egg wash to help hold the seam.

8. Can I use more than one type of cheese?

Definitely. Mix cheddar with mozzarella or use a blend. Just don’t stuff them too full or the cheese will escape.

9. Are they good cold?

They’re best warm, but you can eat them cold too. Pack them in lunchboxes or picnic baskets.

10. Can I add vegetables?

Yes. Just chop them small and pre-cook watery veggies like mushrooms or spinach. Dry them well before adding.