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Easy Ham and Cheese Lunchbox Pockets

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Quick, simple, and incredibly satisfying ham and cheese pockets made with pizza dough, perfect for lunchboxes, picnics, or a quick dinner. They stay intact, don’t get soggy, and taste great at room temperature.

Ingredients

  • Pizza dough or refrigerated biscuit dough (1 lb or about 450g)
  • Deli ham (8 oz or 225g), thinly sliced and chopped
  • Shredded cheddar cheese (1 cup or 120g)
  • Cream cheese (2 oz or 60g), softened
  • Dijon mustard (1 tablespoon or 15ml)
  • Egg (1 large), beaten
  • Sesame seeds (1 tablespoon, optional)
  • Butter (1 tablespoon, melted)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prepare the dough: If using pizza dough, divide into 6 equal pieces (about 2.5 oz or 70g each). Roll each into a ball, then flatten into a 5-inch circle. If using biscuit dough, separate biscuits and flatten each to about ¼-inch thickness.
  3. Mix the cream cheese and mustard: In a small bowl, combine softened cream cheese and Dijon mustard until smooth. Spread about 1 teaspoon of the mixture onto one half of each dough circle, leaving a ½-inch border.
  4. Add the ham and cheese: Place about 2 tablespoons of chopped ham on top of the cream cheese mixture, then top with about 2 tablespoons of shredded cheddar.
  5. Fold and seal: Fold the empty half of the dough over the filling to create a half-moon shape. Press edges together firmly with fingers, then use a fork to crimp the edges all around.
  6. Brush with egg wash: Place pockets on prepared baking sheet, leaving 2 inches between each. Brush tops with beaten egg, covering crimped edges. Sprinkle sesame seeds if using. Cut 2-3 small slits in the top of each pocket for steam to escape.
  7. Bake for 15-18 minutes until golden brown and puffed. Internal temperature should reach 165°F (74°C).
  8. Brush with melted butter (optional) as soon as they come out of the oven. Let cool on baking sheet for 5 minutes before serving.

Notes

Let pockets cool completely before packing in a lunchbox to prevent soggy crust. For freezing: bake, cool, freeze on baking sheet, then transfer to freezer bag. Reheat in toaster oven or air fryer at 350°F (175°C) for 10 minutes. Double seal edges (fingers then fork) to prevent leaks. Don’t overfill—about 2-3 tablespoons of filling per pocket.

Nutrition

Keywords: ham and cheese pockets, lunchbox recipes, easy lunch ideas, homemade pockets, kid-friendly meals, quick dinner, meal prep

Find it online: https://pokirecipes.com/easy-ham-and-cheese-lunchbox-pockets-best-homemade-recipe/