Hot Ham Pockets

Leftover ham has never tasted this good.

Studio 5 contributor, Becky Low, shares how to shake up your Easter leftovers.

Ham & Cheese Homemade Hotpockets
1 can (13.8-oz) refrigerated pizza dough*
6 ounces cheese slices, or 1 ½-cup shredded cheese**
8 ounces ham, thin sliced or fine diced (about 1½ cup diced)
Melted butter, optional
Grated Parmesan Cheese, optional
Garlic powder, optional

Preheat oven to 400 degrees. Line baking sheet with parchment paper or spray with non-stick spray.

On a lightly floured surface, roll pizza dough into a 10×18 inch rectangle; cut into 6 smaller rectangles (approximately 5×6). Place cheese and ham down center of each rectangle. Fold sides over lengthwise, pinch to seal edges; fold top and bottom ends over and pinch to seal; place seam side down on prepared baking sheet. If desired, brush each rectangle lightly with optional butter, sprinkle with Parmesan cheese and garlic powder; cut a vent in the top of each pocket. Bake 15-18 minutes or until golden browned and cooked through.

Freeze for later Fast Fix:

Cool completely, place individual Hotpockets in a sandwich bag,remove excess air and seal. Place sandwich bags in larger freezer bag, label and date, freeze for 2-3 months. To reheat, microwave on high for 1-2 minutes or place on a baking sheet in 350 degree oven for approximately 20 minutes, until heated through.

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