Hammy Hot PocketsApril 21, 2010
So what do you do with leftovers from a 10-lb ham?? How about some ham, cheese, and broccoli hot pockets? These are pretty quick to pull together, plus you could make them bite-sized for parties or larger for a meal. I cheated and used store-bought crescent roll dough, but feel free to make your own! Using two cans will give you 16 pockets, and you could estimate about 2-3 per person for a meal along with a salad.
You will need…
- 2 cans reduced-fat crescent roll dough
- 1 1/5 c cooked ham, chopped
- 3/4 c broccoli, chopped
- 3/4 c cheese, shredded (I used a combination of cheddar and jack)
- Salt and pepper, to taste
- Dijon mustard, to taste
- Paprika, to taste (optional)
- Preheat the oven to 350. Line a cookie sheet (or two) with aluminum foil or parchment paper. This will make your clean up much easier.
- In a large mixing bowl, combine the ham with the broccoli and cheese. Season with salt and pepper.
- Remove the crescent dough from its can. For each triangle, lightly stretch the wider end and then spread a little of the mustard in the middle of the wider part.
- Spoon about 2 T of the ham mixture in a small mound on top of the mustard. Fold and stretch the dough over the top and press the edges to seal. You’ll get a sense of how much filling you can use per pocket as you try it out. If you want bite-sized, just cut each triangle into smaller pieces and adjust accordingly!
- Place the filled pocket with the edge-side down on the lined baking sheet. Sprinkle with paprika, if desired.
- Bake about 15 minutes, or until lightly golden and cooked through!
- Remove and let cool on a cooling rack at least 5 minutes before digging in.