These gluten-free ham and cheese hot pockets are the real deal! Perfectly crispy pockets of smooth soft dough are stuffed with leftover Christmas ham and melty cheese, closed up, and brushed with an olive oil, honey, brown sugar, and garlic sauce. It’s the perfect tasty meal on-the-go and a great way to finish off those Christmas ham leftovers!
I can NOT believe that Christmas is tomorrow! I am so excited for the festivities to begin! But what happens when the festivities end? On December 26th, what do you do with all those holiday leftovers? You eat them of course!
What do you do with all that leftover holiday ham that’s sitting in your fridge? More specifically, what do you do with all that leftover Christmas ham when you are sick of ham sandwich after ham sandwich, after ham soup, after ham casserole? Well, you can make hammy hot pockets! But not just any hot pocket (or calzone-y thing, or hand pie, or…. whatever, you know what I mean!), but Gluten-Free Ham and Cheese Hot Pockets! Yum!
These gluten-free ham and cheese hot pockets are something to get excited about! You know how many years it’s been since I have had anything like this? Years my friends, years! Once you bite into these doughy on the inside and crispy on the outside, cheesy-and-melty, garlicky-and-sweet pockets of goodness, you will find that your fridge has a lot less of that holiday ham left in it!
Gluten-Free Ham and Cheese Hot Pockets
- 2 cups brown or white rice flour
- 2 cups tapioca flour
- 1 cup coconut flour
- 2 cups milk warmed
- 1 tsp granulated sugar
- 2 TBSP GF active dry yeast powder
- 1 tsp salt
- 4 TBSP olive oil divided
- 2 cups ham cubed
- 2 cups cheddar cheese cubed
- 1 TBSP fresh honey
- pinch of coarse sea salt
- pinch of garlic salt
- chopped parsley for garnish
- In a large mixing bowl, combine all three flours and mix well. Set aside.
- In another large mixing bowl, combine the warm milk, sugar, and yeast. Mix well and allow to sit for about 5 minutes. Slowly add in the flour mixture and your 1 tsp salt, mixing until dough forms. Add in 2 TBSP olive oil and knead dough until fully combined.
- Lightly coat one more bowl with olive oil and place the dough inside. Cover with a warm damp cloth and allow to rise to double it's original size (1-2 hours).
- Preheat your oven to 375*F. Line your counter top with parchment paper.
- Divide the dough into 4 equal parts. Roll out each quarter into 1/4 inch thick sections. Using a pizza cutter or knife, cut this thinned-out dough into 3 equal sections (see pictures below for reference).
- Place Equal amounts of ham and cheese into each "bottom" piece of dough. Place the "top" piece of dough on top of the ham and cheese mixture and close the two pieces together by pinching the dough between your fingers. The third piece of dough can be used as a "top" or "bottom" piece for the next quarter of dough that you roll out flat.
- Once the hot pockets are made, place all 6 on a ungreased baking sheet.
- In a small mixing bowl, combine 2 TBSP olive oil and honey together. Using a basting brush, brush the mixture on top of the hot pockets. Sprinkle with the coarse sea salt, garlic salt, and parsley before placing in the oven for 20-25 minutes, or until the edges start to turn golden brown. Enjoy them messy!
I hope that everyone has a wonderful holiday weekend and fully enjoys family, friends, and good grub! I will be off of the blog for a few days enjoying my family time, creating some new recipes, and catching up on sleep! I will be back in a few days with some new recipes and my goals for BHHY in the coming year.
Wishing you the happiest of holidays!