Sunday Brunch: Homemade Hot Pockets

Homemade Hot Pockets

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Servings: 6

One package frozen puff pastry (2 sheets per package); make sure to thaw overnight or 45 minutes before preparation.

1 cup cooked ham (I bought the cubed kind for use in omelets)

1 cup mild cheddar cheese, shredded (sharp would be tasty too)

1 egg, beaten for egg wash (to “glue” pockets together and brush on top)

Other possible ingredient ideas:
– Eggs/sausage
– Pepperoni/Cheese/Marinara Sauce
– Turkey/Cheese

Prep Day: Preheat oven to 375 degrees.

Line baking sheet with parchment paper. If you don’t have this paper, then spray pan with non-stick spray.

Roll out each thawed puff pastry.

Cut each sheet into 6 rectangles. You will have 12 total rectangles.

Place ham and cheese on 6 rectangles.

Brush egg wash along sides of rectangle.

Place matching rectangle on top and press together using end of fork.

Poke 2 or 3 holes in the top of each pastry.

Wrap them individually with plastic wrap before freezing and place in a freezer bag. Freeze.

Serve Day: Thaw. Brush with egg wash. Bake for 25-30 minutes, or until golden brown. Allow to cool for a few minutes. Do not want to burn mouth.

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