Baking The Perfect Ham And Cheese Hot Pocket

Whether you're making your own ham and cheese hot pockets from scratch or heating up a store-bought frozen variety, you'll want to know the best way to cook them. If you're making your own, you'll need to prepare the dough, assemble the pockets, and then bake them in the oven for 20-25 minutes. If you're cooking a frozen ham and cheese hot pocket, you can either microwave it for around 2 minutes or bake it in the oven for 28-30 minutes.

Homemade ham and cheese pockets from scratch

Ingredients:

• 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
• 1 1/3 cups (320ml) warm water (about 110°F / 43°C)
• 3 1/2 cups (440g) all-purpose flour (plus more for work surface)
• 1 tablespoon (13g) granulated sugar
• 2 tablespoons (30ml) olive oil
• 3/4 teaspoon table salt
• Egg wash: 1 large egg plus 1 tablespoon milk (beaten together)
• 8 slices or 2 cups shredded cheese (such as sharp cheddar)
• 16 thin slices or 2 cups cubed deli ham

Method:

• In a large mixing bowl or the bowl of a stand mixer fitted with a hook attachment, combine the yeast and warm water. Stir it, then let it sit for 5 minutes until the mixture becomes foamy.
• Add flour, sugar, olive oil, and salt. Mix by hand or with the dough hook on low speed for 1 minute. Once all the ingredients are mixed, slowly knead for 7 minutes by hand or with your dough hook on low-medium speed. If your dough is too wet, add up to 1/4 cup more flour. After kneading, your dough should be smooth and elastic. Poke it with your finger – if it slowly bounces back, it is ready to rise. If not, keep kneading.
• Shape the dough into a ball and place it in a large, lightly greased mixing bowl. Turn it over to coat all sides. Cover tightly with plastic wrap and let it rise in a warm environment (about 75°F or 80°F/ 24°C or 27°C) for 1 hour or until doubled in size.
• Preheat the oven to 400°F (204°C). Line 2 large baking sheets with parchment paper or silicone baking mats.
• Once risen, punch the dough down to release the air. Turn the dough out onto a lightly floured surface. Using a sharp knife or dough cutter, slice the dough in half. Then slice each half into quarters. You should have 8 pieces of dough.
• Flatten each piece with your fingers or use a rolling pin. You want each piece of flattened dough to be about 6 inches long and 4 inches wide. Transfer the flattened dough to lined baking sheets.
• Place the cheese and ham on top of the dough on one side, then fold the other side over the top. Pinch the edges to seal. Use a fork to crimp the edges.
• Brush the tops and sides of each pocket with egg wash, then slice 2-3 slits in the tops for air vents.
• Bake the pockets for 20-25 minutes, or until the tops are golden brown. Make sure to rotate the baking sheet once or twice during bake time.
• Remove the pockets from the oven and allow to cool on the pan until ready to handle and serve.

Make-Ahead & Freezing Instructions:

The pockets can be made and then covered and refrigerated for up to 1 day before baking. You can also freeze the baked pockets. After they cool, wrap them individually in aluminium foil and freeze. Then microwave for 2-3 minutes on high power or bake at 350°F (177°C) for 20 minutes. There is no need to thaw them.

Microwave cooking instructions

Hot Pockets are an easy and quick option for a meal or a snack. They are frozen pastries with a variety of fillings, including ham and cheese. They can be cooked in the oven, air fryer, or microwave. Here are the step-by-step instructions for cooking Hot Pockets in the microwave:

First, take the frozen Hot Pocket out of its box and wrapping. Place it in the crisping sleeve, if you have one. If you don't have a sleeve, that's okay too!

Next, put the sleeve with the Hot Pocket inside on a microwave-safe plate. Make sure not to use a paper or plastic plate, as these can burn or release chemicals. You can also place the Hot Pocket on parchment paper if you don't have a microwave-safe dish.

Now, it's time to microwave! For one sandwich, cook on high power for 1 minute and 50 seconds. If you are cooking two sandwiches, microwave for 3 minutes and 30 seconds. If your Hot Pocket is meat-filled, add an extra 10 seconds. Also, if you are using a lower wattage/compact microwave, you may need to cook for a little longer: 3 minutes and 15 seconds for one sandwich, and it's recommended to cook one sandwich at a time for the best results.

Once the microwave is done, let the Hot Pocket sit for about 2 minutes to complete the cooking process and cool down a bit. This is important, as the Hot Pocket will be very hot!

And that's it! You now have a delicious, crispy Hot Pocket to enjoy.

Conventional oven instructions

If you're using a conventional oven to cook your ham and cheese hotpockets, there are a few key steps to follow. Firstly, remove the product from its wrapper and discard the sleeve, as this is only for microwave use. Place the hotpockets on a baking sheet or aluminium foil. Preheat your oven to 350 degrees Fahrenheit and then bake the hotpockets for 28-30 minutes.

If you're making your hotpockets from scratch, the process is a little different. First, make your dough and let it rise for about an hour. Then, shape the dough into 8 pieces and flatten each into a rectangle. Place your ham and cheese on one side of the rectangle, fold the dough over, and seal the edges. You can use a fork to crimp the edges for a neat finish. Brush the tops and sides of the pockets with an egg wash and cut 2-3 slits in the tops for air vents. Preheat your oven to 400 degrees Fahrenheit and line two large baking sheets with parchment paper or silicone baking mats. Place the pockets on the sheets and bake for 20-25 minutes, or until the tops are golden brown. Rotate the baking sheets once or twice during the bake to ensure even cooking.

Now you know how to cook your ham and cheese hotpockets in a conventional oven, you can enjoy them hot and crispy straight from the oven!

Make-ahead and freezing instructions

Homemade hot pockets are a great make-ahead option for a quick and easy meal. You can make the dough and filling ahead of time, assemble the pockets, and then bake them when you're ready to eat. Here are some detailed instructions on how to make, store, and reheat ham and cheese hot pockets:

Making the Dough and Filling:

• The dough can be made ahead of time and stored in the refrigerator for up to one day. Simply follow your chosen recipe's instructions for making the dough, but stop after step 5 (where you would usually preheat the oven).
• You can also make the filling ahead of time by preparing your ham and cheese and storing it in the refrigerator until you're ready to assemble the pockets.

Assembling and Baking:

• When you're ready to bake the hot pockets, preheat your oven to the temperature specified in your recipe (usually around 400°F or 200°C).
• Roll out the dough into small circles and fill them with your desired amount of ham and cheese.
• Seal the edges of the dough by pinching them together or using a fork to crimp them shut.
• Brush the tops and sides of the pockets with an egg wash to help them brown during baking.
• Bake the pockets for around 20-25 minutes, or until the tops are golden brown.

Storing and Reheating:

• To store baked hot pockets, wrap them individually in aluminium foil and freeze them. They will last for up to three months in the freezer.
• To reheat, you can either microwave the frozen pockets for 2-3 minutes on high power or bake them at 350°F (177°C) for 20 minutes. There is no need to thaw them before reheating.
• If reheating in the microwave, consider wrapping the pockets in paper towels to help trap moisture and ensure an even cook.

By following these instructions, you can enjoy freshly baked ham and cheese hot pockets whenever you crave them, without having to start from scratch each time!

Filling ideas

There are endless options for filling your homemade hot pockets. Here are some ideas to get you started:

Pizza Hot Pockets

Top each hot pocket with 2 teaspoons of pizza sauce, 2-3 tablespoons of shredded mozzarella cheese, and 1/2 tablespoon of pepperoni if desired. You can also add some finely shredded mozzarella cheese, diced pepperoni, mushroom, or green peppers for the inside.

Ham and Broccoli Hot Pockets

Top each hot pocket with 1 slice of ham, 2 tablespoons of shredded cheddar cheese, and 1 tablespoon of cooked diced broccoli florets.

Chicken Parmesan Hot Pockets

Top each hot pocket with 2 teaspoons of marinara sauce, 2-3 tablespoons of shredded mozzarella cheese, and 1 tablespoon of chopped cooked chicken.

Meatball Hot Pockets

Top each hot pocket with 2 teaspoons of marinara or spaghetti sauce. Cut cooked meatballs in half and add 3-4 halves to each hot pocket. Sprinkle with 2-3 tablespoons of mozzarella cheese.

Egg and Sausage Hot Pockets

Crumble 1/2 tablespoon of cooked breakfast sausage over each hot pocket. Top with 1/4 cup of scrambled eggs and 1 tablespoon of shredded cheddar cheese.

Chicken, Broccoli, and Cheese Filling

Mix 2 cups of chopped cooked broccoli, 1 cup of chopped cooked chicken (such as rotisserie chicken), 1 cup of shredded cheese, 2 tablespoons of sour cream or plain yogurt, and a pinch of salt and pepper together. Spread this mixture onto the dough before folding and assembling.

Pepperoni Pizza Filling

Spread 1 heaping tablespoon of your favorite pizza sauce onto the dough. Divide 1 and 1/2 cups of shredded mozzarella cheese and 3/4 cup of mini pepperonis between each, layering them on top of the sauce.

Breakfast Big & Bold

If you're looking for a heartier option, try the Breakfast Big & Bold flavour from Hot Pockets®. This flavour includes applewood bacon, egg, and cheese in a croissant crust.

Frequently asked questions