Description
Flaky baked pocket sandwiches filled with fully cooked ham, sharp Cheddar cheese, and tangy Dijon mustard. These portable sandwiches are easy to assemble and bake until golden with a warm, melted center.
Ingredients
2 refrigerated crescent-dough sheets, 8 ounces each
2 tablespoons Dijon mustard
8 ounces thinly sliced fully cooked ham
6 ounces sharp Cheddar cheese, shredded
1 large egg
1 tablespoon water
1 teaspoon sesame seeds, optional
Instructions
1. Preheat the oven to 375°F and line a large baking sheet with parchment paper.
2. Unroll the chilled crescent-dough sheets and cut each sheet into four rectangles, creating eight rectangles in total.
3. Gently stretch each dough rectangle to approximately 5 by 7 inches without making the center too thin.
4. Spread about 3/4 teaspoon Dijon mustard over one half of each rectangle, leaving a clean 1/2-inch border around the edges.
5. Place approximately 1 ounce of folded ham and 3 tablespoons of shredded Cheddar in a compact mound over the mustard.
6. Fold the empty half of the dough over the filling and gently press around the filling to remove large air pockets.
7. Press the open edges together, then crimp all three open sides firmly with a fork. Pinch any gaps closed.
8. Transfer the pockets to the prepared baking sheet, leaving about 2 inches between them.
9. Cut two small steam vents in the top of each pocket.
10. Whisk the egg with 1 tablespoon of water. Brush a thin layer over each pocket and sprinkle with sesame seeds if desired.
11. Bake for 13 to 16 minutes, rotating the pan halfway through if needed, until the tops are deeply golden, the bottoms are lightly browned, and the seams look dry and set.
12. Cool for at least 5 minutes before serving because the melted cheese filling will be hot.
Notes
Keep the crescent dough refrigerated until you are ready to use it because cold dough is easier to shape and seal.
Use fully cooked ham and pat unusually moist slices dry before assembling the pockets.
Keep the mustard, ham, and cheese away from the edges so the seams seal properly.
Do not overfill the pockets because excess filling can cause the dough to split or the cheese to leak.
Refrigerate cooled leftovers in an airtight container for 3 to 4 days.
Freeze cooled pockets individually for up to 2 months.
Reheat refrigerated pockets in a 350°F oven for 8 to 10 minutes or in an air fryer at 325°F for 4 to 6 minutes.
Reheat leftovers until the center reaches 165°F.
Nutrition
- Serving Size: 1 pocket sandwich
- Calories: 350 kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 55mg