About
These delicious ham and cheese pockets are super versatile and would make a great breakfast, lunch or snack.
Grated cheddar has been used alongside cooked and sliced deli ham but you could use any combination of your favorite ham and cheese.
These are a great idea for kids and family lunches!
Ingredients
- 4 tablespoon, grated shredded cheddar
- 2 large slice – 6 1/4" x 4" x 1/16" – each 1 ounce ham lunchmeat
- 1 ¾ cup, grated mozzarella cheese, whole milk
- 1 ¼ cup finely ground almond meal flour by bob's red mill
- 1 tablespoon butter
- 1 tablespoon cream cheese spread
- 1 medium egg whole
- ¼ teaspoon salt
- â…› teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Add the shredded mozzarella to a bowl with the butter over a double boiler until the cheese has melted.
- Transfer the melted cheese and butter to a food processor along with 1 cup of ground almonds and the cream cheese. Season the mixture with salt and pepper and blend well to thoroughly combine.
- Ensuring the mixture is cool, add the egg to the food processor and blend again until you have a thick paste.
- Add the remaining ground almonds to the food processor and blend until you have a sticky dough.
- Transfer the dough to a clean bowl and allow to sit for 10 minutes then roll and cover in saran wrap. Transfer to the freezer for 15 minutes to chill.
- Remove the dough from the freezer and flour a sheet of baking parchment with some ground almonds to prevent sticking. Cover the dough with saran wrap and roll into a rectangle shape, trimming off any uneven edges. Once you have a rectangle, score into 8 even sections.
- Preheat the oven to 380 degrees Fahrenheit and line a shallow oven tray with baking paper.
- Add one heaped tablespoon of shredded cheddar to each of the small rectangles on the bottom of the grid, leaving a good 1cm border around the edges. Finely dice the ham and add that to the top of the shredded cheese.
- Lifting the far edge of the baking paper, roll the empty dough towards you so that it covers the filled halves and peel off the baking paper.
- Separate each filled rectangle carefully and pinch the dough edges together well to seal the filling inside. Make a small incision in the top of each dough pocket and brush with a little olive oil.
- Transfer to the lined baking tray and bake for 15-18 minutes or until golden brown all over and cooked through. Serve warm.
Nutrition Facts
- Servings: 4
- Calories: 489.0kcal/2045.9kJ (per serving)
- Fat: 41.2g (per serving)
- Carbs: 9.4g (per serving)
- Protein: 24.4g (per serving)