Ham & Cheese Hot Pockets

ham, pepper jack, and sage hot pockets

Happiness is ham and cheese wrapped up in flaky puff pastry. If you are looking for an easy breakfast, lunch, or dinner – this is it. I took hot pockets to a whole new level and stuffed them with delicious ham, pepper jack cheese, a touch of whole grain mustard, and crumbled sage.

ham and pepper jack cheese hot pockets

You can fill these with any cheese of your choice, but I love a little kick from the pepper jack. I used fresh sage from my kitchen and dried it in the oven.

ham and pepper jack cheese hot pockets

I like the edges to be nice and golden brown.

ham and pepper jack cheese hot pockets

Ham & Cheese Hot Pockets
Prep time
Cook time
Total time
Gourmet hot pockets filled with ham, pepper jack cheese, whole grain mustard, and sage.
Serves: 8 hot pockets
  • 1 box of puff pastry (includes 2 sheets)
  • ½ cup diced ham
  • ½ cup shredded pepper jack cheese
  • 1 teaspoon whole grain mustard
  • a handful of fresh sage leaves
  • melted butter
  • additional shredded pepper jack
  1. Pre heat the oven to 350 degrees
  2. Cut each sheet of puff pastry into four even pieces.
  3. Mix ham, cheese, and mustard.
  4. Place one heaping tablespoon of the ham mixture in the center of each pastry. Fold over and press down the edges with a fork. Poke holes in the center of each pastry.
  5. Place each hot pocket on a baking sheet. Brush with melted butter and sprinkle additional cheese on top. Add sage leaves to the baking sheet as well.
  6. Bake for 20-25 minutes or until the edges are golden brown. Crumble the dried sage leaves on top of the hot pockets and serve.

ham and pepper jack cheese hot pockets

I hope you enjoy these as much as I did. Just looking at these photos reminds me that I need to make them again, ASAP.

ham and pepper jack cheese hot pockets

Give them a try and let me know what you think!

Share on FacebookTweet about this on TwitterPin on Pinterest

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: