Homemade Ham and Cheese Hot Pockets made with Rhodes Rolls are perfect for a quick lunch at home, on the go or for school! Easy and delicious, the whole family will love them.
This post is a collaboration with Rhodes Bread. I received compensation, but all opinions are my own.
Is it just me or is lunch one of the hardest meals of the day?? I’m always struggling last minute to come up with something to make my kids. I decided to be more organized about that this school year and developed this recipe!
These ham and cheese pockets are perfect whether you’re sending your kids back to school, homeschooling, or doing a combination of each. You can even prep them ahead and stock your freezer so you have them on the go.
I love using Rhodes Rolls because they are so good and ready right when I need them. I try to avoid most things in the freezer section because they are pricey. One of my few exceptions is Rhodes Rolls and Rhodes Bread!
I love having a stock of Rhodes products in my freezer. They are a great price, my family loves them, and I feel good about having extra in case I ever can’t get to the store.
How to Freeze Ham and Cheese Pockets
Speaking of stocking your freezer, these ham and cheese pockets freeze so well!! Another benefit to Rhodes Rolls! Here is how I freeze them:
- Bake the ham and cheese pockets slightly shy of being done, about 13 minutes.
- Let the sheet tray and ham and cheese pockets cool.
- Place the whole sheet tray in the freezer and freeze until solid, about 1 hour.
- Remove the ham and cheese pockets from the freezer and place them in a freezer container or bag.
- To reheat, thaw the ham and cheese pockets for about 1 hour.
- Bake at 350ºF for about 10 minutes until warmed through.
How to Thaw Rhodes Rolls
I like to thaw my Rhodes Rolls in the fridge. The night before I need them, I set them on a sheet tray lined with parchment, evenly spaced.
I have covers for my sheet trays but if you don’t you can spray the tops with cooking spray and cover them with plastic wrap.
Then I put them in the fridge and by the time I’m ready to make this recipe, they are perfectly thawed! To avoid it being too cold to work with, remove them from the fridge about 30 minutes before you need them.
How to Make Ham and Cheese Pockets
- Preheat oven to 375ºF.
- Gently roll out all of the rolls. Yeast doughs can resist rolling so just roll as much as you can, then let them rest for about 5 minutes and roll again. You want them to be about 4 inches in diameter.
- Place 6 of the rolled out rolls on a sheet tray. Repeat with another sheet tray.
- Evenly divide up the ham and cheese between the rolls on the sheet trays, leaving room around the edges.
- Place the remaining rolled our rolls on top of the filled rolls.
- Crimp the edges with a fork.
- Combine the egg and water, whisking well.
- Brush the tops of the ham and cheese pockets with the egg wash.
- Using a fork, gently poke vent holes in the top of the ham and cheese pockets.
- Bake for 15-18 minutes, until the tops and bottoms are golden brown, and the rolls are cooked through.
- Let cool slightly before serving.
What could you serve with ham and cheese pockets?
I like to keep lunch simple, so I usually serve it with fresh fruit and veggies. Here are some other ideas!
- Homemade Ranch Dressing
- Canned Green Beans
- Canned Corn
- Chick-fil-A Lemonade
- Strawberry Lemonade
- Grilled Zucchini
- Chocolate Chip Cookie Bars
- Yellow Cupcakes
- Frosted Sugar Cookie Bars
Ham and Cheese Pockets
Equipment
Ingredients
- 24 Rhodes Rolls thawed, see note
- 1 1/2 cups cheese shredded, cheddar or cobly jack
- 1 1/2 cups ham chipped, see note
- 1 egg
- 1 tablespoons water
Instructions
- Preheat oven to 375ºF.
- Gently roll out all of the rolls. Yeast doughs can resist rolling so just roll as much as you can, then let them rest for about 5 minutes and roll again. You want them to be about 4 inches in diameter.
- Place 6 of the rolled out rolls on a sheet tray. Repeat with another sheet tray.
- Evenly divide up the ham and cheese between the rolls on the sheet trays, leaving room around the edges.
- Place the remaining rolled our rolls on top of the filled rolls.
- Crimp the edges with a fork.
- Combine the egg and water, whisking well.
- Brush the tops of the ham and cheese pockets with the egg wash.
- Using a fork, gently poke vent holes in the top of the ham and cheese pockets.
- Bake for 15-18 minutes, until the tops and bottoms are golden brown, and the rolls are cooked through.
- Let cool slightly before serving.
- To freeze these, bake slightly shy of being done, about 13 minutes. Flash freeze the ham and cheese pockets on a sheet tray and then combine them in freezer containers or bags.
- Reheat by letting them thaw for about 1 hour and then baking for 10 minutes.
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