Ham & Potato Pockets REVISITED
Over a year ago I created the Ham & Potato Pockets out of a desire to emulate a sandwich I had eaten at a restaurant that now no longer exists. I miss those Ham and Potato Subs. The original recipe I created was good but lacking. Mostly, I wasn’t happy with the croissant packaging.
So I finally got around to rethinking them, and I have come up with a new recipe. One that I am proud to put the Once A Month Mom name on. One that is so delicious that I am eating them every day. They are so tasty. And so much closer to what I remember!
They are perfect for back to school or for work because they use sliced deli ham and are a whole meal in one little package. And you will definitely be seeing many of these ingredients on upcoming grocery sales lists as it is time to start seeing any and everything Back-To-School. (Like it or not it is just around the corner.)
Tricia @ Onceamonthmom.com
- 2 frozen bread loaves, thawed
- 1 pound sliced deli ham
- 8 ounces Mozzarella cheese
- 1 medium onion, sliced
- 20 ounces sliced cooked potatoes (or frozen diced/sliced hashbrowns)
- .5 teaspoons garlic powder
- 2 cups Ranch dressing
- 1 egg
If using frozen hash brown potatoes, place in microwaveable safe bowl and defrost for approximately 6 minutes. Skip if using refrigerated sliced potatoes. In a large skillet, cook onions and hash brown potatoes in butter until warmed and slightly browned. Add garlic powder. Roll out thawed bread dough onto a floured surface (see pictures below). Cut into fourths using a pizza cutter. You should have 8 squares total using 2 bread loaves. On each square, layer the following: 2-3 slices ham, 1 T Ranch Dressing, Potatoes/Onion Mix, 1T Ranch, mozzerella cheese. Fold over dough and seal with a fork. In a small bowl, beat egg and brush a bit of egg mixture over each pocket. Place in 350 degree oven for 15-18 minutes or until lightly browned.
Let cool and then flash freeze (or in sandwich bags) and place in a gallon size freezer bag. Freeze. To serve: Place in microwave for 2-4 minutes OR in oven for 10-15 minutes until heated through.
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