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

Easy Ham & Cheese Crescent or Pizza Pockets

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 8 servings

Easy Ham & Cheese Crescent or Pizza Pockets

Created by Melissa Woolard | Culinary Craftiness


  • 2 (8 oz.) cans crescent rolls or 2 cans of pizza dough
  • 16 oz. ham, your choice, patted dry and chopped
  • 4 cups shredded cheese, your choice
  • Optional ingredients:
  • Diced sun-dried tomatoes
  • Diced onions
  • Diced green bell pepper


  1. Preheat oven to 375°F.
  2. If using pizza dough, unroll onto a large baking sheet. Stretch and smash the dough out with your fingertips to make an even rectangle and to thin it out. If using crescent rolls, separate into pairs of triangles. Smoosh the perforations together to keep the triangles together. Lay the bottom of each pocket down on a baking sheet.
  3. Depending on the type of ham you use, if it's very moist, pat it dry with paper towels then chop into pieces. Equally divide the ham between the crescent roll bottoms leaving a 1/2 inch all around. No need to vent the top crust. On the pizza dough, spread the ham out on one half of the rectangle, leaving an inch all around the outer three sides. Poke 2-3 holes in the top to let it vent like a pie.
  4. Divide the cheese and any other ingredients you might want to add equally between the number of pockets you are making.
  5. Place the top crescent rolls on top of each pocket and use a fork to seal the dough up all the way around. As an added precaution to keep the cheese from oozing out while baking, roll the edges up all around. For the pizza dough, fold over and seal all around by pressing with the tines of a fork.
  6. Bake the crescent roll pockets in the oven for 13-15 minutes, or until the crust is golden brown. The pizza dough pocket may take a few minutes more.

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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