Ham & Potato Pockets
This one is a Tricia original. There use to be this great sandwich and pizza restaurant near my parents where I would get this ham, potato, and ranch sub that was out of this world! The restaurant no longer exists and I have been craving the sandwich for several years now. In light of the Easter holiday and ham, I decided to reinvent the sandwich and share it with you here!
Added Note: I revamped these with bread dough and love them even more!
So here is a sneak peak at one of the April menu items
Tricia Callahan @ Onceamonthmom.com
- 3/4 lb cooked ham, diced
- 1 cup Swiss cheese, shredded
- 1/2 cup ranch dressing
- 2 cups frozen hash brown potatoes
- 1/2 cup onion, diced
- 2 Tablespoons margarine
- 1/8 teaspoon garlic powder
- 2 cans refrigerator crescent rolls
- Place 2 cups of frozen hash brown potatoes in microwaveable safe bowl and defrost for approximately 3 minutes.
- In a small skillet, cook onions and hash brown potatoes in butter until warmed and slightly browned. Add garlic powder.
- In a separate small bowl, mix together ham, Swiss cheese and ranch dressing.
- On a cookie sheets spread out refrigerated crescent dough and pinch together triangle perforations to make 4 squares (if you using the non-perforated dough cut into 4 large squares).
- Place 1/4 cup of potato mixture and 1/4 cup of ham mixture into the center of the crescent squares.
- Fold over dough and seal with a fork.
- Place in 350 degree oven for 15-18 minutes or until lightly browned.
Let cool and then flash freeze (or place each in a small zipper sandwich bag) 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.