How to Make a Ham and Cheese Hot Pocket Better

for 8 pockets

• 1 ⅓ cups warm water ( 315 mL )
• 2 ¼ teaspoons yeast
• 1 teaspoon sugar
• 3 ½ cups all-purpose flour ( 435 g )
• 1 teaspoon sea salt
• 1 tablespoon olive oil , plus 1 additional teaspoon

• 10 slices deli ham
• 12 slices provolone cheese
• 1 teaspoon olive oil
• 2 tablespoons grated parmesan cheese

1. Preheat oven to 450ºF (230ºC), and line a sheet tray with parchment paper.
2. In a large bowl, mix the warm water, sugar, and yeast. Let sit for 5 minutes, or until the mixture becomes cloudy and slightly foamy.
3. Add the flour, salt, and 1 tablespoon of oil to the bowl with the yeast mixture and stir until combined.
4. Turn out onto a lightly floured surface and knead for 3-5 minutes.
5. Wipe the large bowl clean and lightly coat with remaining oil. Place the dough into the bowl and cover with plastic wrap and a dish towel
6. Set in a warm place for 20 minutes, or until the dough has nearly doubled in size.
7. Once risen, turn dough out onto a lightly floured surface and stretch the dough into a 12x22-inch (30x56 cm) rectangle.
8. Layer the ham and provolone in the center of the rectangle, lengthwise, leaving 1-2 inches (2 ½-5 cm) on the top and bottom.
9. Slice the dough in half through the center, lengthwise.
10. Fold each piece's center edge towards the outer edge and pat down, creating a long roll-up.
11. Slice each roll into 4-5 equal pieces. Pinch the edges closed on all the pieces and place on sheet tray.
12. Brush the tops with olive oil and sprinkle with Parmesan.
13. Bake for 15-20 minutes, or until light golden brown.
14. Serve immediately or allow to cool, then freeze in an airtight container up to 1-2 months.
15. To reheat, microwave for 45 seconds to 1 minute.
16. Enjoy!

for 8 pockets

• 1 ⅓ cups warm water ( 315 mL )
• 2 ¼ teaspoons yeast
• 1 teaspoon sugar
• 3 ½ cups all-purpose flour ( 435 g )
• 1 teaspoon sea salt
• 1 tablespoon olive oil , plus 1 additional teaspoon

• 10 slices deli ham
• 12 slices provolone cheese
• 1 teaspoon olive oil
• 2 tablespoons grated parmesan cheese

1. Preheat oven to 450ºF (230ºC), and line a sheet tray with parchment paper.
2. In a large bowl, mix the warm water, sugar, and yeast. Let sit for 5 minutes, or until the mixture becomes cloudy and slightly foamy.
3. Add the flour, salt, and 1 tablespoon of oil to the bowl with the yeast mixture and stir until combined.
4. Turn out onto a lightly floured surface and knead for 3-5 minutes.
5. Wipe the large bowl clean and lightly coat with remaining oil. Place the dough into the bowl and cover with plastic wrap and a dish towel
6. Set in a warm place for 20 minutes, or until the dough has nearly doubled in size.
7. Once risen, turn dough out onto a lightly floured surface and stretch the dough into a 12x22-inch (30x56 cm) rectangle.
8. Layer the ham and provolone in the center of the rectangle, lengthwise, leaving 1-2 inches (2 ½-5 cm) on the top and bottom.
9. Slice the dough in half through the center, lengthwise.
10. Fold each piece's center edge towards the outer edge and pat down, creating a long roll-up.
11. Slice each roll into 4-5 equal pieces. Pinch the edges closed on all the pieces and place on sheet tray.
12. Brush the tops with olive oil and sprinkle with Parmesan.
13. Bake for 15-20 minutes, or until light golden brown.
14. Serve immediately or allow to cool, then freeze in an airtight container up to 1-2 months.
15. To reheat, microwave for 45 seconds to 1 minute.
16. Enjoy!

How to Make a Ham and Cheese Hot Pocket Better

Source: https://tasty.co/recipe/ham-and-cheese-pockets

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