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Easy Ham and Cheese Pocket Sandwiches: Best 10-Minute Recipe

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These ham and cheese pocket sandwiches are made with refrigerated biscuit dough, deli ham, and shredded cheddar, baked until golden and melty. They come together in under 20 minutes and are perfect for busy days, lunchboxes, or quick dinners.

Ingredients

Scale
  • 1 can (16.3 oz) refrigerated biscuit dough (like Pillsbury Grands! — homestyle or buttermilk)
  • 8 oz thinly sliced deli ham (black forest or honey ham; leftover baked ham works too)
  • 4 oz shredded cheddar cheese (sharp cheddar preferred; mild, mozzarella, provolone, or Swiss also work)
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon Dijon or yellow mustard (optional)
  • 1 teaspoon everything bagel seasoning (optional)
  • ¼ teaspoon garlic powder or onion powder (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Pop open the can of biscuit dough. Separate the biscuits and place them on a clean work surface. Gently flatten each one with your palm or the bottom of a glass until they’re about 4 inches in diameter.
  3. Layer the ham and cheese. Place 2 to 3 slices of ham on one half of each flattened biscuit, leaving a small border around the edge. Top with about 2 tablespoons of shredded cheese.
  4. Fold and seal. Gently fold the empty half of the biscuit over the filling. Press the edges together firmly with your fingers. Then crimp the edges with a fork to seal them completely.
  5. Brush with butter. Place the pockets on the prepared baking sheet, spacing them about 2 inches apart. Brush the tops generously with melted butter. If using everything bagel seasoning or garlic powder, sprinkle it on now.
  6. Bake for 10 to 12 minutes, or until the tops are deep golden brown and the filling is bubbling. Let them cool on the baking sheet for 2 minutes, then transfer to a wire rack if you have one.
  7. Serve warm. These are best eaten fresh out of the oven when the cheese is still stretchy.

Notes

Don’t overwork the dough. Seal edges well with a fork to prevent cheese from leaking. Let pockets rest 2 minutes before eating to avoid burns. To freeze: bake, cool completely, wrap individually in plastic wrap, and store in a freezer bag for up to 3 months. Reheat in toaster oven at 350°F for 8 minutes or air fry at 350°F for 6-8 minutes.

Nutrition

Keywords: ham and cheese pocket sandwiches, easy ham and cheese pockets, 10-minute recipe, biscuit dough pockets, quick lunch, kid-friendly dinner, leftover ham recipe

Find it online: https://platebelle.com/easy-ham-and-cheese-pocket-sandwiches-best-10-minute-recipe/