Ham and Cheese Pockets

There is something deeply comforting about warm Ham and Cheese Pockets emerging from the oven, their golden crust giving way to soft bread filled with savory ham, creamy bechamel, and just the right amount of gooey swiss cheese. I reach for this recipe when I want the smell of baking bread and the satisfying bite of a bakery treat but with all the coziness of home cooking.

My family lights up every time I make these I started baking them for lunchbox treats and they quickly became our rainy Saturday tradition

Ingredients

• All purpose flour: Makes a beautifully soft yet sturdy dough Look for unbleached flour for the best flavor
• Whole milk: Adds richness and helps the dough stay tender Use whole milk if possible for creamy results
• Active dry yeast: Gives the buns their perfect rise Check the date for freshness and proof before using
• Vegetable oil: Keeps the dough extra soft and light Choose a neutral oil like sunflower or canola
• Granulated sugar: Feeds the yeast and adds slight sweetness Use regular white sugar for best texture
• Salt: Essential for flavor in both dough and sauce Use fine sea salt for even distribution
• Unsalted butter: For the silkiest bechamel Go for a European style if you want extra richness
• More all purpose flour: Helps thicken the bechamel No substitutions here for the classic texture
• Grated swiss cheese: Melts beautifully and pairs perfectly with ham Freshly grated is best for meltiness
• Ground nutmeg: Optional but adds a hint of warmth and complexity Only a tiny pinch needed
• Fresh cracked black pepper: Adds depth to the bechamel sauce Grind fresh for maximum flavor
• Sliced ham: Choose a good quality ham from the deli counter It makes a difference in every bite

Step-by-Step Instructions

Make the yeast mixture:

Place lukewarm milk in a measuring cup Sprinkle with active dry yeast and let stand until foamy This usually takes five to ten minutes and ensures the yeast is active

Mix and knead the dough:

In a large mixing bowl combine flour sugar and salt Start your stand mixer or mix by hand Then pour in the milk yeast mixture Mix until a rough dough forms Drizzle in the oil a few tablespoons at a time mixing thoroughly after each addition Once all oil is incorporated continue kneading three to five minutes until the dough feels soft smooth and pulls away from the bowl

Proof the dough:

Form the dough into a ball and transfer to a lightly buttered bowl Cover with plastic wrap or a damp towel and let rise in a warm place about one hour or until doubled in size Meanwhile make the bechamel sauce

Prepare the bechamel sauce:

Melt butter in a small saucepan over medium heat When foamy whisk in flour with a pinch of salt Cook stirring constantly until the mixture smells toasty and is pale golden Do not let it brown Slowly pour in warm milk in two additions whisking constantly to avoid lumps Cook and stir about seven minutes until you see the first bubbles Lower the heat and let simmer gently for up to ten minutes until thickened Season with cracked pepper and a pinch of nutmeg If lumpy blend briefly with an immersion blender Let cool to room temperature

Shape and fill the dough:

Punch down the proofed dough on a floured surface Knead briefly then roll or pat into a twelve by sixteen inch rectangle Use a rolling pin or your palms Spread the cooled bechamel sauce over half the long side of the dough Top with ham slices then scatter grated swiss cheese evenly

Fold and divide:

Gently fold the uncovered half over the filling Seal the edges by pressing together with your fingertips or the side of your palm Slice into eight equal pockets

Final rise:

Arrange the pockets on a parchment lined baking sheet leaving room between each Cover loosely with a damp towel propped above the dough Let rise in a warm spot for another hour until puffy

Bake the pockets:

Preheat the oven to three hundred fifty degrees Fahrenheit before baking Brush the tops with milk or an egg yolk then scatter more grated cheese for a golden crust Bake twenty to twenty five minutes until deeply golden and puffed Cool on a rack for a few minutes before enjoying

Pin it

I absolutely love how the swiss cheese bubbles up through the top crust This recipe always reminds me of lazy Sunday mornings with the smell of bread filling my kitchen and the laughter of my kids as they assemble their own pockets

Storage Tips

Ham and Cheese Pockets keep best stored in an airtight container at room temperature for up to two days If you are making them ahead for meal prep freeze them individually wrapped in foil or plastic and reheat straight from frozen in a moderate oven They taste just as good as fresh and pick up a bit more crisp on the outside

Ingredient Substitutions

No ham on hand Use roast turkey or rotisserie chicken for a fun spin If you prefer sharper cheese swap swiss for cheddar or gruyere The dough itself is very flexible and you can use two percent milk if you must though the result will be a touch less rich

Serving Suggestions

Serve these pockets warm with a crisp green salad lightly dressed The creamy center pairs well with a simple tomato soup for chilly days or slice into pieces for a crowd pleasing party platter They also make the ultimate grab and go lunch for school or office

Pin it

These comforting pockets bring people running to the kitchen and they hold up well from freezer to lunchbox or even as a midnight snack They are proof that baking at home can feel like a treat and a tradition all at once

Frequently Asked Questions

→ How do I keep the brioche dough soft and fluffy?

Let the dough rise sufficiently and knead until smooth and elastic. Proper proofing ensures a tender, airy texture.

→ Can I substitute the ham or cheese?

Yes, you can replace ham with turkey or chicken, and use cheddar or gouda instead of swiss cheese for different flavors.

→ How do I know when the pockets are fully baked?

The buns are ready when they turn golden brown; you’ll also notice a hollow sound when tapped lightly on the bottom.

→ What’s the best way to reheat leftovers?

Warm in a preheated oven at 325°F (160°C) for 5-8 minutes to restore the brioche’s softness and keep the filling creamy.

→ Can these be made ahead of time?

Yes, prepare up to the second rise, refrigerate overnight, then bake fresh the next day for the best flavor and texture.

→ Is homemade bechamel necessary?

Homemade bechamel provides a classic creamy texture and flavor, but you can use a high-quality store-bought white sauce if needed.