Ham and cheese pockets make the perfect kid-approved lunch
The best way to get your kids to eat lunch is to serve them something that's both fun and tasty. Easier said than done, right?
Worry no more, Mom, because these DIY ham and cheese pockets are the simple solution to your lunchtime blues. Make a big batch, and you'll be covered all week long.
Ham and cheese pockets recipe
- 1 (17.3-ounce) box Pepperidge Farm puff pastry sheets (2 pack)
- 1 package Hormel Natural Choice Honey Deli Ham
- 8 slices mild cheddar cheese
- Dijon, yellow or honey mustard (about 1 teaspoon per pocket)
- 1 large egg, whisked
- Cut each pastry sheet into fourths, and roll each square slightly thinner so there is room for the meat and cheese.
- Add 3 slices of ham, 1 slice of cheese (folded in half) and a squirt of mustard (smeared) to 1/2 of each square. Then brush whisked egg on the edges of the half of the square with the meat and cheese so you can fold over the top and seal the edges.
- Fold over the top half of the dough, and pinch the edges, or crimp them with a fork to seal the dough together.
- Place the pockets on a parchment- or silicone-lined baking sheet. With a knife, cut a few slits on top of each pocket for ventilation, and then brush the tops with the whisked egg.
- Bake at 400 degrees F for 15 – 25 minutes. Make sure you peek underneath the pockets to check that the puff pastry is brown and not doughy. The dough should rise and get flaky.
This post was sponsored by Hormel.