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Horizontal image of savory ham and cheese pockets, with three pieces stacked in the foreground and the two on top cut in half to expose the filling, and more in soft focus in the background, on square pieces of parchment paper on top of a dark gray slate surface on a countertop, with scattered pieces of meat and cheese.

Ham & Cheese Pockets

  • Author: Meghan Yager
  • Total Time: 23 minutes
  • Yield: 8 pockets 1x


Why make a trip to the freezer aisle when you can make your own ham and cheese pockets right in your kitchen? It’s the ideal copycat recipe.


  • 2 8-oz tubes crescent rolls
  • 10 oz chopped thick-cut ham
  • 2 cups shredded cheddar cheese


  1. Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper. Set aside.
  2. Unroll the dough from one can and separate into 4 rectangles (two triangles each). Press the rectangles together along the seams so they seal well. Repeat with the second can of dough.
  3. Top half of each rectangle with ham and cheese, evenly distributing it among the eight pieces. Fold the dough over the top of the filling and press the edges to seal. 
  4. Place on the prepared baking sheet. Bake until golden brown, about 12-13 minutes. Serve immediately.
  • Prep Time: 10 minutes
  • Cook Time: 13 minutes
  • Category: Savory Pastry
  • Method: Baking
  • Cuisine: Snacks

Keywords: ham, cheese, cheddar, savory pastry, snacks