Homemade Hot Pockets

Are you looking for ideas for what to do with your leftover Easter ham? Make homemade hot pockets! I made ham & cheddar and pepperoni and mozzarella with a sprinkle of dried basil. They were a hit with the family and I'm wrapping the leftovers to put in the freezer for after-school snacks. 

-MoneysavingMom.com, modified

3 cups flour

4 Tablespoons dry milk

1 Tablespoons sugar

1 teaspoon salt

1 Tablespoons yeast

1 cup warm water

Filling:

Sliced ham

Shredded cheddar cheese

or

Sliced Pepperoni

Shredded mozzarella cheese

Sprinkle of basil

To make dough in bread machine: Add ingredients in the bread machine in the order listed and run on the dough cycle. Check about halfway through to see if you need to add a little extra water or flour to make a soft dough.

To make dough by hand: Dissolve yeast in warm water. Stir in salt, sugar, and dry milk. Add flour and stir until dough pulls away from the sides of the bowl. Dump dough onto a floured surface and knead for around 5 minutes, until a soft dough forms. Add a little more flour, if needed.

To make Ham & Cheese Pockets: Divide dough into balls (for dinner size use 4 oz, for snack and kid-sized use 2 oz). Roll each ball into a rectangle. Put ham and cheese on half of the rectangle. Fold dough over and pinch sides to seal tightly.

Brush with egg wash (1 egg + 1 tsp water) and sprinkle with salt.

Bake Pockets on a Silpat, or greased cookie sheet at 350-degrees for 15-18 minutes, until lightly browned.

To freeze: Let cool completely. Freeze in airtight ziptop freezer bags for up to 2-3 months.

To serve: Remove desired number of pizza pockets from the freezer and warm them individually in the microwave for about two minutes or until heated through. Or, warm on a cookie sheet in a 350-degrees oven for 20 minutes, or until heated through.

Ham & Brie Melts

This combination may sound a little strange, but the sweet/salty combination is quite tasty!

-Taste of Home

Whole grain bread
Spreadable brie cheese
Apricot preserves
Deli-sliced ham
butter

Spread 1 slice of bread with brie and the other with apricot preserves; top with ham. Butter outsides of sandwiches and toast on a griddle or in a large skillet.

Ham & Cheese Pasta

Yummy! This is a slightly different twist on creamy pasta, with dill, garlic and lemon pepper. I did modify the original recipe a bit to fit our family's tastes.

-Taste of Home, modified

8 oz. penne pasta
1 Tbsp. butter
1 Tbsp. all-purpose flour
1 cup milk
1 tsp. dried parsley flakes
3/4 tsp. garlic salt
1/2 tsp. lemon-pepper seasoning
1/2 tsp. garlic powder
1/2 tsp. dried minced onion
1/2 tsp. dill weed
1/4 tsp. onion powder
1/8 tsp. pepper
1 cup sour cream
7 oz ham steak, cubed
1 1/2 cup (6 oz) shredded Mexican cheese blend
1/4 cup shredded Parmesan cheese

Cook pasta according to package directions; drain. In a Dutch oven, melt butter; whisk in flour until smooth. Gradually add milk and seasonings. Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat; fold in sour cream until blended. Add ham and pasta; cook until heated through. Remove from the heat; stir in Mexican cheese blend until melted. Sprinkle with Parmesan cheese.