Easy Hot Ham and Cheese Pockets

If you’re like me, the moment the calendar page flips over to November, all you can think about are the mouth-watering Thanksgiving dishes that’ll soon be piled on your plate. But we still have to eat every other night until it gets here! A few fast and easy meals like these Easy Hot Ham and Cheese Pockets will help you keep your work to a minimum as you gear up for the big feast.

Easy Hot Ham and Cheese Pockets | Culinary Craftiness

These Easy Ham and Cheese pockets can be made with canned pizza crust or crescent rolls. It tastes great both ways. Any kind of ham will do, pick your favorite, and while Swiss cheese is the usual ingredient when people think of a hot ham and cheese sandwich, using an Italian blend, all provolone, or even cheddar would taste equally yummy. I’m all about using what you have on hand. 🙂

Easy Hot Ham and Cheese Pockets

  • Easy Ham & Cheese Pockets | Culinary Craftiness
  • Easy Ham & Cheese Pockets | Culinary Craftiness
  • Easy Ham & Cheese Pockets | Culinary Craftiness
  • Easy Hot Ham and Cheese Pockets | Culinary Craftiness


Pizza Dough Ham & Cheese Pocket Pictures

  • Culinary Craftiness
  • Culinary Craftiness
  • Culinary Craftiness
  • Culinary Craftiness
  • Easy Hot Ham and Cheese Pockets | Culinary Craftiness

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Another great meal-maker for a supper leading up to a big holiday dinner is this Easy Meatball Hoagies. Frozen meatballs, jarred sauce, and hoagie rolls bring it together with minimal effort! Our faves that taste stellar together are Casa Di Bertacchi Homestyle Meatballs from Sam’s Club. And Mid’s Pasta Sauce.

Happy eating!

Culinary Craftiness

About Melissa

Melissa is a wife, mother, family cook, and romance novelist. The very first thing she learned in the kitchen was how to scramble eggs in an old cast iron skillet at the age of five. Her great-grandmother put her on a step-stool at the stove and thus began her passion for whipping up great tasting foods.

4 Replies to “Easy Hot Ham and Cheese Pockets”

  1. Looks good And will try. I just did these yesterday ( a different recipe ) where I made my own dough but sometimes I think it is better to go the rout you did and by the pastry pre made. I also had the problem of the cheese drying up. I guess that could be the quality of the cheese. I tried to add more cheese then normal to avoid the drying but it still did. Did yours come out gooey? What did I do wrong lol. Thanks for the recipe ; )

    • Thanks for stopping by, Christine!

      If there’s a good shortcut to be had, I’ll take it wherever possible. 😉 Pillsbury (and most store brands these days) taste great and help make short work of putting food on the table. Plus, there are lots of good herbs and spices that can take a store-bought dough over the top. 🙂

      Mine were super gooey and cheesy. I almost always buy store brands of shredded real cheeses unless there’s a sale on a name brand and I have coupons that will make it cheaper. And I rarely buy part-skim or low-fat cheese. No matter how you slice it, it just doesn’t taste as good and full fat cheese isn’t going to kill us.

      It sounds to me like as your dough was baking, it was pulling the moisture out of the cheese. Try your recipe with pre-made crescent rolls or canned refrigerated pizza dough and don’t over bake.

      I hope this helps! Good luck!

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