Homemade Hot Pockets
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:
– Pepperoni/Cheese/Marinara Sauce
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.