cooking
Ham & Potato Pockets
Posted by
tricia on
03.28.09 |
19 Comments
Short Link: http://onceamonthmom.com/?p=1504
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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!
So here is a sneak peak at one of the April menu items
Author/Source:
Tricia Callahan @ Onceamonthmom.com
Ingredients
- 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
Directions:
- 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.
Freezing Instructions
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.
Servings: 8
Step-By-Step Instructions
19 Responses to “Ham & Potato Pockets”
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this looks so yummy and a great way to use up the leftover Easter ham! consider this bookmarked
wow…that sounds awesome
)
Oh yum oh yum oh yum!!!! I have leftover ham from tonight and everything else listed but the swiss cheese. I wonder if Provolone would work. MMMMMM…Oh I better go to bed, so I can get up and make these before church.
I tried this tonight. It is SO Yummy! My husband is taking one to work tomorrow.
This sounds sooooo GOOD!!
Do you have to thaw these before you pop them in the micro for 2-4 mins? They look really tasty!
No thawing needed!
No cardboard sleeve either!
hmmm any suggestion on what to use other than ham? will turkey /chicken work?
Not sure what to suggest, I suppose chicken would work fine.
Definitely going to have to try this one! And going to have to quit looking at your blog when I’m hungry
This comment was originally posted on http://vanderbiltwife.blogspot.com/)” rel=”nofollow”>Vanderbilt Wife
Definitely going to have to try this one! And going to have to quit looking at your blog when I’m hungry
This comment was originally posted on http://vanderbiltwife.blogspot.com/)“>Vanderbilt Wife
Thanks for trying the Ham and Potato Pockets!
This comment was originally posted on http://vanderbiltwife.blogspot.com/)“>Vanderbilt Wife
Tried this recipe last night. It was okay but dh and I thought it tasted too salty. That was probably due to the ham and the ranch dressing because I did not add any extra salt. Also probably the crescent rolls. We never buy refrigerated rolls so we’re not used to the taste but they seemed pretty salty. I would try these again but maybe tweak the recipe a bit; a little less ranch, maybe a homemade dough.
For the hashbrowns are you using the shredded or the homestyle cubed?
I used cubed.
Do you have to go to the bakery to get the ham or can i find it where i finde the meat and stuff?
You can find your ham in the meat section of most grocery stores.
Tasty! I made mine with homemade crescent roll dough from my bread machine and they were yummy.
I made this last night and they were good but I didn’t care for the sweetness of the crescent rolls so I made it again tonight (we had a bunch of leftover ham from Christmas) but used a french loaf from the can that I just unrolled and plopped everything inside then folded as one big loaf. Then I just cut into slices to serve. Oh and we don’t like swiss here so I just used what I had which was a pre-shredded mix of colby & Monterey Jack and it turned out great! Just a suggestion for those who may have my same tastes
Thanks for the recipe!!