Ham and Cheese Hot Pockets

Ditch store-bought and serve up these Homemade Hot Pockets for a family-friendly meal or a perfect on the go lunch.  Filled with ham and cheese, these hot pockets are oozing with flavor!

Not only are these hot pockets easy to make, but the fillings can also be changed up for a variety of flavors, they freeze and reheat beautifully, and can be made with homemade or store-bought dough.

I have a confession to make. I ate Hot Pockets in college.

I was in desperate need of some quick and easy meals I could make right in my dorm room, and when I saw Ham and Cheese Hot Pockets, I thought it was a good idea. Just microwave and eat.

I must tell you, I did not love store-bought hot pockets. In fact, I rarely have them another thought, until I made my own version at home.

After finding myself with leftover holiday ham, I had the idea to make Ham and Cheese Calzones for lunches instead of just sandwiches.

And that is exactly what I did–but when my husband came home and grabbed a warm ham and cheese calzone off the cooking sheet, he said, Wow, these are really good Homemade Hot Pockets.

Flashbacks of college and dorm room hot pockets were dancing in my head. And I made a face of disgust but then realized I actually LOVED Homemade Hot Pockets.

But regardless of what you call these ham and cheese pockets, the soft dough wrapped around salty ham and creamy cheese is irresistible–and of course homemade tastes a heck of a lot better than anything you find in the freezer aisle.

How To Make Homemade Hot Pockets

• Prepare homemade pizza dough, or substitute homemade dough with 1-pound store-bought dough.
• Divide the dough into 8 equal pieces and roll each piece into about an 8-inch oval.

• Evenly divide ham and cheese between ovals, placing them on the center of the bottom half of oval.

• Fold the dough over, creating a crescent shape and using your fingers or the prongs of a fork, tightly seal the edges of the “hot pocket”–just like you would for a calzone.

• Place the hot pockets onto a baking sheet lined with parchment paper or that is well greased.  Cut 2-3 slits across the top of each hot pocket to allow steam to escape while baking.
• Bake for 12-15 minutes, until dough is nicely golden brown.

How to Freeze

I highly suggest making a large batch of these Ham and Cheese Hot Pockets and freezing them for a quick dinner or to pack for lunches.

To Freeze Hot Pockets

• Place fully cooked hot pockets on a baking sheet and place in the freezer.
• Freeze until the outside is solid–30-60 minutes.
• Place frozen Hot Pockets in a freezer-safe bag for up to 3 months.

To Reheat from frozen:

• To Heat in Microwave: Place in microwave for 2 minutes. Let cool 2-3 minutes before eating.
• To Heat in Oven (preferred Method): Place on baking sheet and place in a 400-degree oven for 12-15 minutes.

To Reheat from Fridge:

• To Heat in Microwave: Place in microwave for 45 seconds. Let cool 1-2 minutes before eating.
• To Heat in Oven (preferred Method): Place on baking sheet and place in a 400-degree oven for 5-8 minutes.

How to Pack for Lunch

Taking a homemade ham and cheese Hot Pocket to school or work is a great option for a filling lunch. You have several options as to how to take pack them in lunches.

• If your office/school has a microwave, place a homemade hot pocket (frozen or from the fridge) wrapped on wax paper in a lunch bag with an ice pack. Heat the hot pocket right on the wax paper in the microwave and then enjoy.
• If you don’t have access to a microwave, heat hot pocket in the morning before leaving for school or work. Place in a thermos and your hot pocket will be warm and ready for your lunch.
• If you like your hot pockets room temperature, heat hot pocket in the morning before leaving for school or work. Pack warm hot pocket in lunch container along with an ice pack (this keeps the hot pocket from developing bacteria) while sitting in a locker or at an office desk.

More Recipes Featuring Ham

• Cheesy Ham and Scalloped Potatoes
• Ham and Swiss Roll
• Easy Monte Cristo Sandwich
• Ham and Egg Breakfast Casserole

Ham and Cheese Hot Pockets

Ham and Cheese are baked into a homemade hot pocket for a salty, cheesy, savory perfect hand-held meal or on the go lunch. 

5 from 6 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Servings: 8

Calories: 322kcal

Author: Kristen Chidsey

Ingredients

• 1 recipe homemade pizza dough or store bought dough
• 1 pound ham thinly sliced
• 1/2 pound colby jack cheese slices
• 1 egg

Instructions

• Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. 
• Divide the dough into 8 equal pieces and roll each piece into about an 8 inch oval.
• Evenly divide ham and cheese between ovals, placing on center of bottom half of oval. Fold the dough over, creating a crescent shape and using your fingers or the prongs of a fork, tightly seal the edges of the "hot pocket."
• Whisk egg with 1 tablespoon water and brush each hot pocket with the egg wash. Cut 2-3 slits on top of each hot pocket to let steam escape while baking. 
• Bake for 12-15 minutes, until dough is nicely golden brown.

Notes

• Use deli ham or leftover thinly sliced ham.  
• Colby Jack Cheese was my family's preferred cheese for this, but Swiss, cheddar, and provolone are all good options. 
• Homemade pizza dough or store bought pizza dough both work for this recipe. 
• To make EGG FREE Hot Pockets, brush with olive oil before baking instead of the egg wash.
• Different Filling Suggestions
  • Pizza Hot Pockets: Top each hot pocket dough with 2 teaspoons pizza sauce, 2-3 tablespoons shredded mozzarella cheese, and 1/2 tablespoon pepperoni if desired. 
  • Ham and Broccoli Hot Pockets: Top each hot pocket with 1 slice of ham, 2 tablespoons shredded cheddar cheese, and 1 tablespoon cooked diced broccoli florets. 
  • Chicken Parmesan Hot Pockets: Top each hot pocket dough with 2 teaspoons marinara sauce, 2-3 tablespoons shredded mozzarella cheese, and 1 tablespoon chopped cooked chicken. 
  • Meatball Hot Pockets: Top each piece of dough with 2 teaspoons marinara sauce. Cut cooked meatballs in half. Add 3-4 halves to each piece of dough and sprinkle with 2-3 tablespoons mozzarella cheese. 
  • Egg and Sausage Hot Pockets: Crumble 1/2 tablespoon of cooked breakfast sausage over each piece of dough. Top with 1/4 cup scrambled eggs and 1 tablespoon shredded cheddar cheese. 
• To Freeze Hot Pockets:
  • Place fully cooked hot pockets on a baking sheet and place in the freezer.
  • Freeze until the outside is solid--30-60 minutes.
  • Place frozen Hot Pockets in a freezer-safe bag for up to 3 months.
  • Reheat by microwaving for 2 mintes or baking at 400 degrees for 12-15 minutes. 

Nutrition Facts

Ham and Cheese Hot Pockets

Amount Per Serving

Calories 322 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 7g44%

Cholesterol 47mg16%

Sodium 1686mg73%

Potassium 280mg8%

Carbohydrates 28g9%

Fiber 5g21%

Protein 19g38%

Vitamin A 285IU6%

Calcium 219mg22%

Iron 1.9mg11%

* Percent Daily Values are based on a 2000 calorie diet.

I would love to know how you enjoy this recipe!Snap a picture and tag #amindfullmom on Instagram or Facebook - I would love to see!