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Crispy Ham and Cheese Lunchbox Pockets

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These crispy ham and cheese pockets are a quick and easy 15-minute recipe perfect for lunchboxes. Made with simple ingredients and pan-fried to golden perfection, they’re a crowd-pleasing twist on a classic calzone.

Ingredients

Scale
  • 2 cups all-purpose flour (plus extra for dusting)
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup cold unsalted butter, cubed
  • 1/2 cup cold water
  • 8 slices deli ham (thick-cut recommended)
  • 1 cup shredded cheddar cheese (sharp preferred)
  • 1/2 cup shredded mozzarella cheese
  • 1 tablespoon Dijon mustard (optional)
  • 2 tablespoons butter (for pan-frying)
  • 1 egg, beaten (for egg wash, optional)

Instructions

  1. Make the dough: In a large bowl, whisk together flour, baking powder, and salt. Add cold butter cubes and cut into flour using a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized butter pieces. Drizzle in cold water and stir with a fork until dough just comes together (shaggy, not smooth). Do not overmix.
  2. Chill the dough: Turn dough onto a lightly floured surface, gently form into a ball, flatten into a disc, wrap in plastic wrap, and refrigerate for at least 10 minutes.
  3. Prepare the filling: While dough chills, shred cheese if needed and lay out ham slices. If using Dijon mustard, mix with 1 tablespoon mayo for a creamier spread.
  4. Roll and cut the dough: On a floured surface, roll dough to about 1/8-inch thickness. Cut into 4×4-inch squares (about 8 squares). Re-roll scraps if needed.
  5. Assemble the pockets: Place a slice of ham on each square, slightly off-center. Top with a generous pinch of cheddar and mozzarella. If using mustard spread, add a small dollop on ham before cheese. Fold dough over to form a triangle or rectangle, press edges firmly to seal, and crimp with a fork.
  6. Preheat the pan: Place a large non-stick skillet or cast iron pan over medium heat and add 1 tablespoon butter. Let it melt and sizzle until foamy but not brown.
  7. Cook the pockets: Carefully place 3-4 pockets in the pan, leaving space between them. Cook for 3-4 minutes on the first side until deep golden brown and crispy. Flip carefully and cook for another 3-4 minutes on the second side. Adjust heat if browning too fast.
  8. Finish and serve: Transfer cooked pockets to a paper towel-lined plate to drain excess butter. Let rest for 2 minutes before serving (filling is very hot).

Notes

For best texture, ensure butter is very cold (freeze for 10 minutes before cubing). Do not overwork the dough. Seal edges tightly to prevent bursting. Medium heat is key to avoid burning. Let pockets cool completely before packing for lunchboxes to maintain crispiness. Assemble pockets up to 24 hours ahead and refrigerate. Freeze assembled pockets for up to 3 months; cook from frozen adding 2-3 minutes.

Nutrition

Keywords: ham and cheese pockets, lunchbox recipe, crispy pockets, easy 15-minute recipe, pan-fried pockets

Find it online: https://bakebelle.com/crispy-ham-and-cheese-lunchbox-pockets-easy-15-minute-recipe/