This was my first time making Ham and Cheese Pockets for the freezer. You can also call them Hot Pockets, or Calzones… they’re pretty much the same thing, but much more delicious than store-bought.
I started with my recipe for Bread Machine Pizza Dough. This part takes the longest because the cycle is 50 minutes. Once that finished, I cut the dough into 6 equal pieces and let them rise for an hour.
Then I rolled them out into thin circles, almost like mini pizzas. I put about a 1/4 cup of diced deli ham and 1/4 cup of shredded cheddar cheese on one side, then carefully folded the top over and scrunched up the ends.
After about 10 minutes in the oven, they came out perfectly cooked and with no leaking!
To freeze them, place them on a cooling rack once they’re completely cooled and place in the freezer. Once they’re frozen, put them into a gallon-sized freezer bag. I didn’t bother wrapping them in plastic wrap.
There’s one modification you can make that I’ve never tried, and that’s using store-bought pizza dough. I’ve only made my own pizza dough so I don’t know how big your Pockets will be. But I’m sure it’ll work either way!
In order to reheat, the best way would be to let it thaw and put it in the toaster oven or microwave. The toaster oven makes it nice and crispy, but I had to put it in the microwave for about 20 more seconds to get the inside hot.
How’s your freezer cooking going so far? Share with me in the comments!
For Pizza Dough (Use store-bought instead if desired)
- 1 cup warm water
- 2 tablespoons olive oil
- 1 teaspoon salt
- 3 cups flour (All-Purpose or whole wheat)
- 1 tablespoon active dry yeast
- 1 1/2 cups diced ham (Regular ham or deli)
- 1/4 cup shredded cheddar cheese
- If making the pizza dough: Add all the ingredients to your bread machine in the order suggested by the manufacturer. Use the Pizza Dough cycle, usually 50 minutes. Divide the finished dough into 6 pieces and let rise for an hour.
- If using store-bought pizza dough: Roll out flat and divide into 6 equal sections.
- Preheat the oven to 375 degrees.
- Roll out each piece of dough (if using homemade) into 6 flat circles.
- On one side of each, add 1/4 cup diced ham and 1/4 cup shredded cheddar. Carefully fold the top over and pinch the ends to create a seal.
- Bake for 10-12 minutes until the pocket is firm to the touch.
To freeze: Place cooled pockets on a cooling rack and place in the freezer. Once completely frozen, transfer to a gallon-sized freezer bag.
To reheat: Thaw completely, then reheat in the microwave or toaster oven.
Other Posts in “4 Weeks to Fill Your Freezer” Series
–4 Weeks to Fill Your Freezer Week 1- Breakfast
–Whole Wheat Waffles (Day 1)
–Banana Bread Baked Oatmeal (Day 2)
–Breakfast Burrito Packs (Day 3)
–Morning Glory Muffins (Day 4)
–Healthy Breakfast Sausage Balls (Day 5)
–4 Weeks to Fill Your Freezer Challenge Week 2- Lunch
–Freezer Ham and Cheese Pockets (Day 6)
–Slow Cooker Mexican Burritos (Day 7)
–Pepperoni Pizza Pockets (Day 8)
–Santa Fe Chicken Frozen Lunches (Day 9)
–Cream Cheese Chicken Chimichangas (Day 10)
–4 Weeks to Fill Your Freezer Week 3- Dinner
–Freezer Friendly Baked Penne (Day 11)
–Turkey Chili (Day 12)
–Freezer Sloppy Joes (Day 13)
–Slow Cooker Chicken Fajitas (Day 14)
–Red Chicken Enchiladas (Day 15)
–4 Weeks to Fill Your Freezer Week 4- Snacks/Dessert
–Peanut Butter Energy Bites (Day 16)
–Cinnamon Banana Muffins (Day 17)
–Pumpkin Chocolate Chip Bread (Day 18)
–Freezer Chocolate Chip Cookies (Day 19)
–Carrot Cake Cookies (Day 20)