Ham & Swiss Hot Pockets #Ham #& #Swiss #Hot #Pockets

Ham & Swiss Hot Pockets

Easy, peasy, hamy, cheesy!  These homemade freezer-friendly Ham & Swiss Pockets are great to have on hand - they go right from the freezer into the oven, and 25 minutes later, you have a delightfully flaky sandwich treat!

 #Ham #Swiss #Hot #Pockets

Ingredients

• 1 box puff pastry (2 sheets)
• 9-14 oz thin-sliced ham
• 8 slices Swiss cheese
• 1/2 cup honey dijon mustard
• 1 egg (for egg wash)

Instructions

1. Thaw puff pastry according to package directions.
2. Gently unfold pastry sheets and cut each into 4, for a total of 8 pieces.
3. Working one at a time, using a silicone mat or floured work surface, roll one piece of pastry into a slightly larger square, about 8x8.
4. Lay 3-4 slices of ham on one side of square, being careful to leave about half and inch of pastry on each edge uncovered.
5. Fold a slice of cheese in half, then tear.  Lay both halves of the cheese on top of the ham.  
6. Spread 2 teaspoons mustard over cheese slices.
7. Using a pastry brush or folded paper towel, carefully brush exposed edges of the pastry (the side with the meat and cheese) with egg wash.
8. Gently fold the other half of the pastry over the meat and cheese, and press edges down to seal.  Crimp with a fork if desired.
9. Cut a slit or poke holes with a fork in the top of the pocket.  Lay aside.
10. Repeat with remaining pastry squares.
11. Lay pockets on a baking sheet lined with parchment or wax paper (or silicone mat) and place sheet directly into freezer.  Allow pockets to freeze until solid.
12. Once pockets are solid, remove from freezer, place in between layers of wax or parchment paper, and place into gallon-size freezer bag.  Label and return to freezer.

To bake:

1. Preheat oven to 400 degrees Fahrenheit.
2. Remove frozen pocket(s) from freezer.  Place on baking sheet lined with parchment paper or silicone mat.
3. Bake from frozen, at 400 degrees Fahrenheit for 20-25 minutes, until pastry is fully puffed and golden brown.

Original Recipe Article from makeaheadmealmom.com

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