Baked Ham and Cheese Sandwich Pockets

Baked Ham and Cheese Sandwich Pockets

Golden pockets of freshly baked bread, stuffed with ham and two cheeses, then brushed with butter and sprinkled with everything bagel seasoning! Great any time of day!

Course Appetizer, Main Course, Snack

Cuisine American

Keyword frozen dinner rolls, ham and cheese recipe, ham and cheese slider recipe, uses for dinner rolls

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 309kcal

Author Robin Miller

Ingredients

For the Sandwich Pockets

1 loaf frozen bread dough thawed according to the package directions, I used Rhodes Bake-N-Serv™Thaw, Rise & Bake White Bread
4 ounces deli ham chopped (about 1 cup)
2 ounces diced or shredded cheddar cheese about 1/2 cup
2 ounces diced or shredded Swiss cheese (about 1/2 cup)
2 tablespoons melted butter
2 tablespoons everything bagel seasoning

For the Mayo Dip

1/4 cup mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon paprika

Instructions

Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper or foil.
Divide the dough into 8 equal pieces and flatten each piece into a 4-inch circle.
Place an equal amount of ham and both cheeses on the center of each circle. Pull up the edges of the dough, as if making a pouch, and pinch them together, sealing the dough "ball" completely.
Arrange the dough balls on the prepared pan, seem-side down. Brush the tops and sides of the rolls with the butter. Sprinkle with the everything bagel seasoning.
Bake for 20 to 25 minutes, until the sandwiches are puffed up and golden brown.
To make the dip, combine the mayonnaise, mustard, and paprika and mix well. Serve the sandwiches warm or room temperature, with the dip on the side for dunking.
Store leftovers in an airtight container for up to 3 days.

Nutrition