In Good FlavorTransform store-bought pizza dough into delicious Ham and Cheese Pretzel Pockets filled with ham and Swiss cheese, then top them with everything bagel seasoning. These soft and chewy sandwiches make for a great lunch or dinner option.
Pretzel bread elevates a simple ham and cheese sandwich into a deliciously fresh meal. While it takes a little more time to prepare than just putting filling between two slices of bread, the results are well worth the effort. These ham and cheese pockets are delightful on their own or can be enjoyed with condiments on the side.
I use store-bought pizza dough. It’s such a great convenience item, but feel free to make your own. You will need two 16-18 ounce pizza dough rounds. This recipe makes six pockets.
Ingredients needed:
- Store-bought pizza dough—two 16-18 ounce size rounds. Leave out at room temp for an hour before use.
- Deli ham—1 pound of your favorite ham.
- Cheese—I use Swiss. Choose your favorite.
- Baking soda and water bath—to boil the pockets.
- Egg—beaten and brushed onto the pockets before baking.
- Everything bagel seasoning—to sprinkle on top of the pockets.
Recipe highlights:
- Divide pizza dough into quarters. Keep covered while you work on rolling and filling the dough pieces one at a time.
- Roll one piece into a rectangular shape.
- Layer one half with ham and cheese, leaving a border around the edges.
- Cinch edges closed with the tines of a fork. Flip over and repeat on the backside.
- Heat the water and baking soda solution to a gentle boil.
- Add a pocket. Boil for 30 seconds. Turn over and boil for 30 seconds. Transfer to a surface lined with paper towels and parchment paper to dry out.
- Transfer boiled pockets onto a baking sheet lined with dry parchment paper.
- Brush with beaten egg and sprinkle with everything bagel seasoning.
- Bake at 400° F for 15-18 minutes.
- Refer to the recipe card below for detailed instructions.
View the how-to video or save it for later with this Pinterest Pin.
What does boiling do?
Boiling in a baking powder and water bath helps to develop dark color and chewy texture. The process gelatinizes the dough and increases the alkalinity on the surface. The effect of the alkalinity further comes into play when the dough is exposed to oven heat. During baking, the alkalinity becomes the catalyst for developing the deep color, chewy texture, and pretzel flavor.
How to store:
- Refrigerate—store in an airtight container for 3-4 days.
- Freeze—wrap pretzel pockets individually in plastic wrap, then place them in a large zipper bag or an airtight container. Freeze for up to 3 months.
How to reheat:
- Microwave—place in a microwave-safe plate. Microwave for 45 to 60 seconds or until heated through.
- Oven—place the pocket in a preheated 350° F oven for about 15 minutes or until heated through.
- Frozen pockets can be reheated directly. Add a few extra seconds in the microwave or minutes in the oven.
Helpful tips:
- Use room-temperature pizza dough. Cold dough tends to spring back when rolled out. I leave mine out on the counter in the packaging for at least one hour.
- It’s extremely important to seal the edges well to prevent leaking during boiling. Cinch the edges on the front and back sides of the pockets with the tines of a fork during assembly. Cinch again just before adding to the water. However, if the seams break, it’s not the end of the world. Just make sure to drain the water out of the pockets after boiling.
- Use the largest spatula you have to lift the boiled pockets out of the water (use two spatulas if you need to). The boiled pockets are delicate and floppy at this stage. Transfer them carefully onto parchment lined baking sheet set over paper towels. The paper towels soak up moisture, which can cause the boiled pockets to stick.
- I don’t recommend adding condiments (ketchup, mayo, mustard, etc.) to the pockets during assembly. If the seam becomes unsealed during the boiling process, the condiments will be washed out. Serve pockets with condiments on the side.
Recommended supplies:
(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)
- This wide-slotted spatula is a great tool for lifting the boiled pockets out of the water. The wide bed helps the pockets to hold their shape.
- A 4-quart stainless steel saute pan is a great size for boiling the pretzel pockets.
- Large baking sheet. I have this baking sheet and use it all the time. It’s extra large, measuring at 20. 75 x 14. 75 x 1 inches.
- Parchment paper to help prevent the pretzel pockets from sticking.
- Rolling pin for rolling out the pizza dough.
- Pizza wheel for trimming excess dough.
- Silicone pastry brush for applying beaten egg.
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Ham and Cheese Pretzel Pockets
Description
Transform store-bought pizza dough into delicious Ham and Cheese Pretzel Pockets filled with ham and Swiss cheese, then top them with everything bagel seasoning. These soft and chewy sandwiches make for a great lunch or dinner option.
Ingredients
Instructions
- Allow pizza dough to rest at room temperature in the packing for one hour before use. It rolls out better than cold dough.
- Divide ham and cheese into 6 equal portions. Set aside.
- Divide each pizza dough round into 4 equal pieces. Keep lightly covered to prevent drying out. Lightly flour the work surface or LIGHTLY wipe oil on the work surface. Use a rolling pin to roll one of the pieces into a rectangle (about 5 x 12 inches).
- Using one of the ham and cheese portions, layer onto one half of the rectangle. Leave the outer 1/2-inch of the outer border uncovered. Fold the empty dough half over to cover the ham and cheese. Press along the edges to seal.
- Press the tines of a fork into the edges to cinch close. Continue cinching along all 3 open edges. Turn over the pocket. Repeat cinching on this side. Trim off excess dough with a sharp knife or pizza cutter. Do not cut too close into the sealed edges. Transfer to a parchment paper lined surface. Cover loosely with another sheet of parchment.
- Continue rolling, filling, and cinching the remaining pizza dough pieces.
- Heat water in a 4-quart skillet until the water is just hot (not boiling). Slowly add baking soda. Stir to dissolve. Bring water to a gentle boil.
- Set up the draining station while you wait for the cold water to heat up. Place a couple of layers of paper towel on a large baking sheet. Top with parchment. The boiled pockets will be transferred here.
- Preheat oven to 400° F.
- Cinch the edges again on one of the pockets. Gently drop one pocket into the gently boiling water. Boil for 30 seconds. Using the largest spulata you have, place it on the underside of the pocket. As you start to turn the pocket over, position another spatula on the opposite side of the pocket to support it as it flips over and into the water.
- Boil for 30 seconds. Transfer to the parchment paper draining station. Note: Do not let the water come to a hard boil at any point because it might force open the seams. If it comes to a hard boil, lower the heat or remove the skillet from the heat until the temperature has adjusted.
- Repeat the steps, cinching and boiling the remaining pockets.
- Transfer pretzel pockets onto a baking sheet lined with dry parchment paper. Set the pocket quickly on a dry paper towel first to blot off any moisture that collected on the bottom before setting it down on the dry parchment paper.
- Brush tops and sides with beaten egg. Add a sprinkling of everything bagel seasoning.
- Bake for 15 -18 minutes or until the crust is an amber color.
- Makes 6 pretzel pockets.
Notes
- Don’t worry about the perfection. The pizza pockets might not turn out perfectly rectangular. They might look rustic but will taste great.
- Don’t worry too much if the seams break during boiling. The ham and cheese should remain intact. Drain out the water as much as you can before transferring it onto the drying station. It will still bake up fine.
- Refrigerate—store in an airtight container for 3-4 days.
- Freeze—wrap pretzel pockets individually in plastic wrap, then place them in a large zipper bag or an airtight container. Freeze for up to 3 months.
- Reheat in the microwave—place on a microwave-safe plate. Microwave for 45 to 60 seconds or until heated through.
- Reheat in the oven—place the pocket in a preheated 350° F oven for about 15 minutes or until heated through.
- Frozen pockets can be reheated directly from the freezer. Add a few extra seconds in the microwave or minutes in the oven.
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