Time 2h15m Number Of Ingredients 9 Steps:
In a large mixing bowl or the bowl of your stand mixer fitted with a hook attachment, combine the yeast and warm water. Stir it around and let sit for 5 minutes until the mixture is foamy. If the yeast doesn’t dissolve or foam, your yeast is dead. Start again with active yeast. Add flour, sugar, olive oil, and salt. Mix by hand or with the dough hook on low speed for 1 minute. Once all of the ingredients are mixed, slowly knead for 7 minutes by hand or with your dough hook on low-medium speed. If your dough is too wet, add up to 1/4 cup more flour. After kneading, your dough should be smooth and elastic. Poke it with your finger - if it slowly bounces back, your dough is ready to rise. If not, keep kneading. Shape the dough into a ball and place in a large mixing bowl that has been greased lightly with olive oil. Turn it over to coat all sides. Cover tightly with plastic wrap and allow to rise in a warm environment (about 75°F or 80°F/24°C or 27°C)* for 1 hour or until doubled in size. Preheat oven to 400°F (204°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Once risen, punch the dough down to release the air. Turn the dough out onto a lightly floured surface. Using a sharp knife, slice dough in half. Then slice each half into quarters. You’ll have 8 pieces of dough, as shown in the photo above. Flatten each piece with your fingers or use a rolling pin. You want each piece of flattened dough to be about 6 inches long and 4 inches wide. They don’t have to be perfect rectangles, as you can see in my photos! Transfer flattened dough to the baking sheets. Place the cheese (I fold the slice in half) and ham (2 slices for each) on top of the dough on one side, then fold the other side over top. Pinch the edges to seal as best you can. Use a fork to crimp the edges. Brush the tops and sides of each pocket with egg wash, then slice 2-3 slits in the tops for air vents (use a super sharp knife to do that). Bake the pockets for 20-25 minutes, or until the tops are golden brown. Make sure to rotate the baking sheet once or twice during bake time. Remove pockets from the oven and allow to cool on the pan until ready to handle and serve.
Time 30m Yield 10 servings. Number Of Ingredients 5 Steps:
Let dough rise according to package directions. Punch down; divide into 10 pieces. On a lightly floured surface, roll each piece into a 5-in. circle., Preheat oven to 375°. Place 1 circle on a greased baking sheet; top with about 1/4 cup ham and 2 tablespoons cheese to within 1/2 in. of edge. Press filling to flatten. Combine egg yolk and water; brush edges of dough. Fold dough over filling and pinch edges to seal. Repeat with remaining dough and filling. Brush tops with remaining egg yolk mixture., Bake until golden brown, 15-20 minutes. Serve warm or cold.
Time 30m Yield 4-6 serving(s) Number Of Ingredients 4 Steps:
Prepare pizza dough. Use a turnover maker or just roll out the dough into squares, fill each with a little ham and cheese and another desired vegetable, don’t overfill, as they will leak! Seal edges with water, bake at 350°F for about 20 minutes on a greased baking sheet (those air bake ones are great for this!). Eat, or freeze, then nuke ’em for convenience! Look in the freezer section of the grocery store for more hot pockets to clone at home!
Time 1h Yield 1 pocket, 12 serving(s) Number Of Ingredients 5 Steps:
Don’t foget to allow time for the dough to thaw out! Divide thawed dough into 12 pieces. On floured surface, roll each piece into 5 or 6 inch circle. Place 1/4 cup ham and one piece of cheese, chopped on each circle. Fold dough over filling and seal edges. Place on greased cookie sheet. Bake at 350 degrees for 10-15 minutes. After 10 minutes, check pockets - remove when they begin to brown.
Time 20m Yield 6 serving(s) Number Of Ingredients 3 Steps:
Separate the biscuits and flatten them. They should be fairly thin. Add ham and cheese. Close and seal. Bake 350F degrees about 7-10 minutes- until brown.
Yield 8 pockets Number Of Ingredients 10 Steps:
Preheat oven to 450ºF (230ºC), and line a sheet tray with parchment paper. In a large bowl, mix the warm water, sugar, and yeast. Let sit for 5 minutes, or until the mixture becomes cloudy and slightly foamy. Add the flour, salt, and 1 tablespoon of oil to the bowl with the yeast mixture and stir until combined. Turn out onto a lightly floured surface and knead for 3-5 minutes. Wipe the large bowl clean and lightly coat with remaining oil. Place the dough into the bowl and cover with plastic wrap and a dish towel Set in a warm place for 20 minutes, or until the dough has nearly doubled in size. Once risen, turn dough out onto a lightly floured surface and stretch the dough into a 12x22-inch (30x56 cm) rectangle. Layer the ham and provolone in the center of the rectangle, lengthwise, leaving 1-2 inches (2 ½-5 cm) on the top and bottom. Slice the dough in half through the center, lengthwise. Fold each piece’s center edge towards the outer edge and pat down, creating a long roll-up. Slice each roll into 4-5 equal pieces. Pinch the edges closed on all the pieces and place on sheet tray. Brush the tops with olive oil and sprinkle with Parmesan. Bake for 15-20 minutes, or until light golden brown. Serve immediately or allow to cool, then freeze in an airtight container up to 1-2 months. To reheat, microwave for 45 seconds to 1 minute. Enjoy!
