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Golden homemade ham and cheese hot pockets on a ceramic plate, featuring flaky pizza dough crusts with crimped edges and a cut-open pocket revealing melted cheese and sliced ham inside.
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Homemade Ham and Cheese Hot Pockets

Soft, golden pizza dough stuffed with savory deli ham and plenty of melted cheese. These homemade Ham and Cheese Hot Pockets are freezer-friendly, family-friendly, and perfect for lunches, quick dinners, or meal prep.
Course dinner, Lunch, Main Course, Snack
Cuisine American
Keyword baked ham and cheese pockets, cheesy ham pockets, deli ham and cheese pockets, easy baked sandwiches, easy lunch recipe, family friendly recipes, freezer friendly meal, ham and cheese hot pockets, ham and cheese pockets, homemade freezer meals, homemade ham and cheese hot pockets, homemade hot pockets, hot pocket copycat recipe, kid friendly dinner, make ahead lunch, meal prep lunch recipe, pizza dough hot pockets, portable lunch ideas, quick weeknight dinner, savory hand pies
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 hot pockets
Calories 400kcal
Cost $13 for entire recipe

Equipment

  • Large baking sheet
  • Parchment paper
  • Rolling Pin
  • Sharp knife or pizza cutter
  • Small mixing bowl
  • Whisk or fork
  • pastry brush
  • Measuring spoons
  • Fork (for crimping the edges)
  • cooling rack (optional)

Ingredients

  • 2 tubes 13.8 ounces each refrigerated pizza dough
  • 10 ounces thinly sliced deli ham
  • 8 slices provolone cheese
  • 1 cup shredded mild cheddar cheese
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1 large egg
  • 1 tablespoon water

Instructions

  • Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  • Roll each tube of pizza dough into a rectangle about 10 x 14 inches. Cut each rectangle into 4 equal rectangles for a total of 8 pieces.
  • Spread about 1/2 teaspoon Dijon mustard on one half of each rectangle, leaving a 1/2-inch border around the edges.
  • Divide the ham evenly among the rectangles.
  • Top each portion with 1 slice of provolone cheese and about 2 tablespoons shredded cheddar cheese.
  • Sprinkle the garlic powder, onion powder, and black pepper evenly over the filling.
  • Fold the dough over the filling and press the edges together firmly. Crimp with a fork to seal.
  • In a small bowl, whisk together the egg and water. Brush the tops of the hot pockets with the egg wash.
  • Cut two small vents in the top of each pocket.
  • Bake for 18 to 22 minutes, or until puffed and deep golden brown.
  • Allow the hot pockets to cool for 5 minutes before serving.

Notes

Making homemade Ham and Cheese Hot Pockets is simple, but a few tips will help ensure they turn out perfectly every time. These easy notes will help you achieve a golden crust, melty cheese filling, and bakery-quality results.
  • Roll the pizza dough fairly thin before filling. This helps create a soft, tender crust and prevents the hot pockets from becoming too bread-heavy.
  • Leave a 1/2-inch border around the edges when adding the filling. This allows the dough to seal properly and helps prevent cheese from leaking during baking.
  • Thinly sliced deli ham works best because it layers easily and heats evenly inside the pocket. Thicker slices can make the hot pockets harder to seal.
  • Provolone and cheddar create the perfect balance of flavor and meltability. Provolone provides classic deli-style flavor, while cheddar adds richness and a gooey cheese pull.
  • Crimp the edges firmly with a fork to keep the filling contained and give your homemade Ham and Cheese Hot Pockets a classic appearance.
  • Cutting small vents in the top of each pocket allows steam to escape, helping the crust bake evenly and preventing the pockets from bursting.
  • For an extra golden finish, don't skip the egg wash. It gives the crust a beautiful bakery-style shine and color.
  • If you enjoy extra flavor, sprinkle a little grated Parmesan cheese or Italian seasoning over the egg wash before baking.
  • Allow the hot pockets to cool for about 5 minutes before serving. The cheese filling will be extremely hot straight from the oven.
  • These homemade Ham and Cheese Hot Pockets freeze exceptionally well, making them a great option for meal prep, school lunches, and quick weeknight dinners. Simply wrap individually and freeze for up to 3 months.