Hot Pocket Cooking Time: Ham And Cheese Edition

Hot Pockets are a convenient snack that can be prepared in a microwave or oven. The cooking time for Hot Pockets varies depending on the cooking method and the number of sandwiches being cooked. For example, cooking two sandwiches in the microwave for a high wattage oven takes 3 minutes and 30 seconds, whereas cooking two sandwiches in an air fryer takes 15 minutes.

Cooking ham and cheese hot pockets in the microwave

Prepping the Hot Pocket

Remove the ham and cheese Hot Pocket from its box, unwrap it, and take off any cardboard packaging.

Cooking Time

Place the Hot Pocket on a microwave-safe plate and cook on high for 1 minute and 50 seconds for one sandwich or 3 minutes and 30 seconds for two sandwiches. If you are cooking two sandwiches, it is recommended that you cook them one at a time for best results.

If you are using a lower wattage/compact microwave, cook for 2 minutes and 50 seconds for one sandwich. Again, it is recommended that you cook one sandwich at a time for best results.

Crisping Sleeve

If you want to use the crisping sleeve, insert the Hot Pocket into the sleeve and place it on a microwave-safe plate. Cook for 1 minute and 50 seconds for one sandwich or 3 minutes and 30 seconds for two sandwiches.

Cooking Time for Refrigerated/Frozen Hot Pockets

If your Hot Pockets are refrigerated, cook for 1 minute if using an 1100-watt microwave, or 1 minute and 45 seconds if using a 700-watt microwave.

If your Hot Pockets are frozen, cook for 1 minute and 45 seconds if using an 1100-watt microwave, or 2 minutes if using a 700-watt microwave.

Important Notes

Let the Hot Pockets sit for 2 minutes after cooking to complete the cooking process and to avoid burning yourself. The product will be hot, so be careful when handling and eating.

Ovens vary, so cooking times may need to be adjusted. Always read the cooking instructions on the packaging and follow any safety guidelines provided.

Cooking ham and cheese hot pockets in the oven

Ingredients

To make the dough, you will need:

• 1 and 1/3 cups (320ml) warm water (between 100-110°F, 38-43°C)
• 2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)
• 1 Tablespoon (13g) granulated sugar
• 2 Tablespoons (30ml) olive oil, plus more for pan and brushing on dough
• 3 and 1/2 cups (about 450g) all-purpose flour (spooned & leveled)
• 1 large egg beaten with 1 Tablespoon of milk for egg wash

For the filling, you will need:

• 8 slices of cheese or 2 cups of shredded cheese (sharp cheddar is recommended)
• 16 thin slices of deli ham or 2 cups of cubed ham

Method

• Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. If you don’t have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or silicone spatula in the next step.
• Add the olive oil, salt, and flour. Beat on low speed for 2 minutes until combined.
• Knead the dough: Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. (If you’re new to bread-baking, a dough kneading tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft.
• Lightly grease a large bowl with oil or nonstick spray—just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until doubled in size. (Tip: For a warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)
• Preheat your 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, slice the dough in half. Then slice each half into quarters. You’ll have 8 pieces of dough, as shown in the photo above. 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. They don’t have to be perfect rectangles. Transfer the flattened dough to the baking sheets.
• Place the cheese (fold the slice in half) and ham (2 slices for each) 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 (use a super sharp knife to do that).
• 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.

Notes

• The pockets can be made through step 5 and then covered and refrigerated for up to 1 day. Then bake as directed.
• You can also freeze the baked pockets. After the pockets cool, wrap them individually in aluminum foil and freeze. Then microwave for 2-3 minutes on high or bake at 350°F (177°C) for 20 minutes. No need to thaw.
• To make just the dough ahead of time, see freezing and thawing instructions in pizza crust recipes.
• For a slow rise, prepare the dough through step 3 but allow the dough to rise for 8-12 hours in the refrigerator. (If it needs to be in the refrigerator for longer, use cooler water in the dough, which will slow the dough’s rise and allow for more time.) The slow rise gives the dough a wonderful flavor! When ready, continue with step 4. If the dough didn’t quite double in size overnight, let it sit at room temperature for 30-45 minutes before punching down (step 5).

Making the dough for ham and cheese hot pockets

Ingredients:

Firstly, gather your ingredients. You will need yeast (such as Red Star Platinum Yeast), warm water (about 100-110°F or 43°C), all-purpose flour, olive oil, salt, and granulated sugar.

Mixing:

In a large mixing bowl or the bowl of a stand mixer, combine the yeast and warm water. Give it a quick stir, and then let it sit for around 5 minutes, or until the mixture becomes foamy. Next, add in the flour, sugar, olive oil, and salt. If you're using a stand mixer, use the dough hook attachment and mix on low speed for about a minute, or until everything is well combined.

Kneading:

Now it's time to knead the dough. You can do this by hand on a lightly floured surface or by keeping the dough in the mixer and using the dough hook. Knead for about 5-7 minutes, until the dough becomes smooth and elastic. If the dough feels too sticky, you can add a little more flour, a teaspoon at a time, until it feels softer and less sticky.

First Rise:

Once your dough is kneaded, shape it into a ball and place it in a large, lightly oiled mixing bowl. Turn the dough over so that all sides are coated with a thin layer of oil. Cover the bowl tightly with plastic wrap or a clean kitchen towel, and let the dough rise in a warm place (around 75-80°F or 24-27°C). It should take about an hour for the dough to double in size.

Shaping:

After the dough has risen, punch it down to release the air. Place the dough on a lightly floured surface and use a sharp knife or a dough cutter to divide it in half, and then divide each half into quarters. You should now have 8 pieces of dough, which you will flatten into rectangles, about 6 inches long and 4 inches wide. Don't worry about making them perfect rectangles!

Filling and Baking:

Now for the fun part—filling and baking your hot pockets! Place your desired amount of ham and cheese on one side of each dough rectangle, and then fold the other side over to enclose the filling. Use a fork to crimp and seal the edges. At this point, you can also brush the tops and sides of each pocket with an egg wash (an egg beaten with a small amount of milk) for a golden, shiny finish. Finally, bake your ham and cheese hot pockets in a preheated oven at 400°F (204°C) for 20-25 minutes, or until they are golden brown and delicious!

Tips and Tricks:

• If you're short on time, you can use refrigerated crescent dough or puff pastry instead of making your own dough.
• Feel free to experiment with different types of cheese, such as sharp cheddar, Swiss cheese, or mozzarella.
• You can also add other ingredients to your ham and cheese filling, such as mustard, mayonnaise, or vegetables.
• For a crispier crust, try air frying your hot pockets instead of baking them.
• If you have any leftover dough, you can freeze it for later use or try using it for other recipes like garlic knots, pizza rolls, or cheesy breadsticks!

Filling ideas for ham and cheese hot pockets

Ham and cheese hot pockets are a versatile meal that can be adapted to your taste preferences. Here are some ideas for fillings to add to your ham and cheese hot pockets:

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 yoghurt, and a pinch of salt and pepper. Spread this mixture onto one side of your dough rectangles before folding and assembling.

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

Spread 2 teaspoons of spaghetti sauce, 2-3 tablespoons of shredded mozzarella cheese, and 1 tablespoon of chopped cooked chicken onto each hot pocket.

Meatball Hot Pockets

Add 2 teaspoons of marinara or spaghetti sauce to each hot pocket. 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.

Pizza Hot Pockets

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

Freezing and reheating ham and cheese hot pockets

Ham and cheese hot pockets are a convenient snack that can be frozen and reheated. Here are some detailed instructions on how to freeze and reheat them:

Freezing Ham and Cheese Hot Pockets:

• Allow the hot pockets to cool completely after baking.
• Wrap each hot pocket individually in aluminium foil or plastic wrap. Make sure they are tightly wrapped to prevent freezer burn.
• Place the wrapped hot pockets in a freezer bag or airtight container.
• Store them in the freezer for up to 3 months.

Reheating Frozen Ham and Cheese Hot Pockets:

• Preheat your oven to 350°F (177°C).
• Remove the hot pockets from the freezer and keep them wrapped.
• Place the wrapped hot pockets on a baking sheet or foil.
• Reheat in the oven for about 20 minutes, or until heated through.
• Alternatively, you can reheat the hot pockets in the microwave. Remove the foil or plastic wrap and place them on a microwave-safe plate. Microwave on high for 2 to 3 minutes, or until heated through.

Tips for Freezing and Reheating:

• It is not recommended to refreeze ham and cheese hot pockets after thawing.
• Always follow food safety guidelines and read the cooking instructions on the package for the best results.
• Ovens may vary, so cooking times may need to be adjusted slightly.
• Always allow the hot pockets to cool slightly before handling and consuming to avoid burning yourself.

Frequently asked questions