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Ham & cheese pocket sandwiches by Tia Mowry

7
Points® value
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
3
Difficulty
Easy
These copycat ham-and-cheese stuffed pockets are reminiscent of the frozen savoury pastries we used to microwave for an after-school snack or easy dinner. Change up the filling to meet your taste: Try turkey pepperoni instead of ham, add a little tomato sauce and switch to mozzarella for a pizza vibe, or go vegetarian with scrambled egg and roasted veggies.

Ingredients

Cooking spray

4 spray(s)

All-purpose flour

1 cup(s), plus more for dusting

Baking powder

2 tsp(s)

Garlic powder

½ tsp(s)

Kosher salt

½ tsp(s)

Plain fat free Greek yogurt

1 cup(s)

96% fat-free deli sliced ham

2 oz, 6 slices

Reduced-fat cheddar cheese

7 tbsp(s), shredded

Dijon mustard

1 tbsp(s), optional

Egg

1 medium

Instructions

  1. Preheat oven to 375°F. Generously coat a small sheet pan with cooking spray.
  2. In a large bowl, whisk flour, baking powder, garlic powder, and salt. Add yogurt and using a rubber spatula, mix until fully combined. Remove the rubber spatula and using your hands, work the dough into a ball shape. (If your dough is sticky, add a touch more flour.) Knead the dough in the bowl, incorporating flour from the sides of the bowl, until the dough is smooth and elastic, 2 to 3 minutes.
  3. Lightly flour a work surface, divide dough into 3 equal parts, and gently roll each piece of dough into a 6- X 6-inch square. Working with 1 dough square at time (leaving a ½-inch space on all four sides), spread 1 tsp mustard on the dough, top it with 2 slices of ham (folded over and overlapping), and sprinkle the ham with 2 tbsp cheese. Fold the dough in half to form a rectangle and using the tines of a fork, press the edges together to seal the dough pocket and to make little lines along the edges of the pocket. Place the pocket on the prepared pan and repeat with the remaining ingredients to form 3 pockets.
  4. In a small bowl, whisk the egg and 1 tbsp water. Brush the pockets with the egg mixture (being careful not to get any egg on the pan). Sprinkle each pocket with 1 tsp cheese and bake until the tops are golden brown, rotating the pan halfway through cooking, 20 to 25 minutes. Remove from the oven and let sit for a few minutes before eating.
  5. Serving size: 1 pocket sandwich

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