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Freezer Ham and Cheese Pockets (4 Weeks to Fill Your Freezer Day 6)

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These oven-baked Freezer Ham and Cheese Pockets are a quick, easy-to-make, and portable lunch to have on hand on busy days!

Image of ham and cheese pockets with the title "4 Weeks to Fill Your Freezer: Ham and Cheese Pockets"

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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.

Image of opened up ham and cheese pocket

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.

Need to see this in video form? Click here to watch the video on Youtube!

After about 10 minutes in the oven, they came out perfectly cooked and with no leaking!

How do you freeze these Ham and Cheese Pockets?

To freeze them, place them on a cooling rack once they’re completely cooled (Or put them on a baking sheet with parchment paper) 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, but you can if you want to keep them fresh longer.

An open ham and cheese pocket on a cutting board

Can you use store-bought pizza dough?

Yes! I actually did this recently, but I found I could only get 4 pockets from it instead of 6.

If you were to roll the dough out thinner, you might be able to squeeze 6 out of it. But with store-bought dough, I think 4 gives you the perfect size.

Ham and cheese pocket on a plate with broccoli

What kind of ham can you use?

I usually use a package of deli ham. However, if you have leftover spiral ham from the holidays, you could easily chop that up and use that instead!

In fact, I recommend chopping up your leftover ham and freezing them in quart-sized freezer bags. That way you’ll always have ham available for an easy meal.

Sausage Egg and Cheese Breakfast Calzones

What else can you put in these pockets?

Oh man, you can do SO many things with these pockets.

Like pizza? Turn it into a Pizza Pocket.

Feeling breakfast-y? Make Sausage, Egg, and Cheese Breakfast Pockets!

Whatever you decide, just don’t put TOO many ingredients inside these. Too much and you won’t be able to close them, and they’ll end up being flat pizzas instead of pockets/calzones. Ask me how I know this.

Image of ham and cheese pocket cut in half

How do you re-heat these?

In order to reheat, the best way would be to let it thaw completely in the fridge overnight 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.

Freezer Ham and Cheese Pockets (4 Weeks to Fill Your Freezer Day 6)

Freezer Ham and Cheese Pockets

Yield: 6 pockets
Prep Time: 2 hours
Cook Time: 10 minutes
Total Time: 2 hours 10 minutes

These oven-baked Freezer Ham and Cheese Pockets are a quick, easy-to-make, and portable lunch to have on hand on busy days!

Ingredients

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

For Pockets

  • 1 1/2 cups diced ham (Regular ham or deli)
  • 1/4 cup shredded cheddar cheese

Instructions

  1. 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.
  2. If using store-bought pizza dough: Roll out flat and divide into 6 equal sections.
  3. Preheat the oven to 375 degrees.
  4. Roll out each piece of dough (if using homemade) into 6 flat circles.
  5. 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.
  6. Bake for 10-12 minutes until the pocket is firm to the touch.

Notes

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)

Freezer Friendly Morning Glory Muffins
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