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–+ servings
Ham Egg and Cheese Pockets

Ham Egg and Cheese Pockets

Yield: 4 servings
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Homemade copycat hot pockets are so easy to make! You can freeze and reheat as needed - for breakfast or late-night cravings!
4.8 stars (5 ratings)

Ingredients

  • 1 tablespoon olive oil
  • 4 large eggs, lightly beaten
  • Kosher salt and freshly ground black pepper, to taste
  • 1 8-ounce tube crescent rolls
  • 4 ounces thinly sliced ham
  • 1 cup shredded cheddar cheese

Instructions

  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  • Heat olive oil in large skillet over medium high heat. Add eggs whisking, until they just begin to set; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; set aside.
  • Remove rolls from the can, separating them into 4 rectangles, 2 triangles each. Press each rectangle to form a 6x4-inch rectangle, firmly pressing perforations to seal.
  • Top half of each rectangle with eggs, ham and cheese. Fold dough from the top over the filling, pressing the edges to seal.
  • Place onto the prepared baking sheet and bake until golden brown, about 12-13 minutes.*
  • Serve immediately.

Notes

*TO FREEZE: Cover each pocket tightly with plastic wrap. Freeze up to 1 month. To reheat, (1) microwave for 2-3 minutes, turning halfway, or (2) bake at 375 degrees F for 15-20 minutes, or until completely cooked through and warmed.