I tend to avoid anything prepacked because of all the unknown and extra ingredients. However, sometimes it is nice to have a snack or lunch that is quick and ready to go. This recipe was sent to me by my sister Allison. These little ham and cheese pies brought back memories of a family who lived down the street from the house I grew up in. I remember watching the mom roll the dough, add the ham and cheese on one side, fold the other side over and using a fork she pressed the edges closed to seal it. Those pies were so good we burnt our fingers trying to eat them straight out of the oven.
The day I made these I discovered I did not have any all-purpose flour on hand. Instead I used white wheat and instant yeast, which I mixed right into the flour. The dough was very wet and hard to work with so I let the dough rise for an hour. My sister later told me it was not necessary. But it was much easier to work with. She agreed that the dough was very sticky but a little flour sprinkled on the board was enough to allow her to cut the dough. I cut rectangles the size of a hot pocket then rolled the dough to double the size. The result is as my sister put it, “a crispy pocket on the outside and a “grilled cheese sandwich” on the inside. Makes 8 to 10 pockets.
2 pkg. yeast
1 cup warm water (110 degrees)
2 cup buttermilk
3/4 cup oil
1/4 cup sugar
6 cup flour
1 tsp baking powder
1 tbsp salt
3/4 tsp soda
slices of cheese
slices of ham
Mix yeast and warm water. Let sit for five minutes. If yeast does not bubble up throw it out and start over.
In a bowl combine the buttermilk, oil and sugar. Add yeast mixture.
In a large bowl sift together 2 cups flour, baking powder, salt and soda. Mix in remaining flour. Knead until smooth. Roll out a little thinner than biscuits. Cut with a large biscuit cutter. Add ham and cheese slices. Fold over and bake at 400 degrees until golden brown.
After the hot pockets have cooled, place in a freezer bag. To cook, remove from the freezer and place in the microwave for 1 minute at a time until heated through.