Preheat the oven to 450 degrees. Line a baking sheet with parchment paper that can tolerate heat up to 450 degrees.
Divide the pizza dough into 8 equal pieces and roll each piece into about an 8-inch oval.
Place 1 slice of cheese in the middle of each oval. Place 3-4 slices of the thinly sliced ham on each slice of the cheese.
Fold the dough over, creating a crescent shape. Using your fingers or the prongs of a fork, tightly seal the edges of the "hot pocket."
Whisk the egg with 1 tablespoon water and brush each hot pocket evenly 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 the hot pocket is nicely golden brown.
Serve warm or cool and store.
Ham: Use deli ham or leftover thinly sliced ham. Cheese: Colby Jack Cheese was my family's preferred cheese for this, but Swiss, cheddar, and provolone are all good options. Pizza Dough: 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 ½ 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 ½ tablespoon of cooked breakfast sausage over each piece of dough. Top with ¼ cup scrambled eggs and 1 tablespoon shredded cheddar cheese.
To Freeze Hot Pockets: Place fully cooked hot pockets on a baking sheet and place them in the freezer and freeze until solid. Place frozen Hot Pockets in a freezer-safe bag for up to 3 months. Reheat by microwaving for 2 minutes or baking at 400 degrees for 12-15 minutes.