Name: Copycat Crescent Roll Ham and Cheese Hot Pockets
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Yield: 8 hot pockets
Cuisine: American
Ingredients: 1 can refrigerated crescent roll dough, 8 count, use GF crescent dough for gluten-free; 8 slices low-sodium deli ham; 8 slices Swiss cheese, Swiss is naturally lower in sodium; 1 egg; 1 tbsp water

Ingredients

Cooking for

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1 can refrigerated crescent roll dough, 8 count, use GF crescent dough for gluten-free
8 slices low-sodium deli ham
8 slices Swiss cheese, Swiss is naturally lower in sodium
1 egg
1 tbsp water

Steps

Preheat oven to 375°F. Line a baking sheet with parchment paper.
Unroll the crescent dough and separate into 8 triangles.
Lay one slice of ham on each triangle, then one slice of cheese. Fold or trim to fit: do not let filling overhang the edges or it will leak.
Roll from the wide end toward the tip, tucking the sides in as you go. Press the seam and tip firmly to seal.
Whisk the egg and water together, then brush over each roll. Bake 12 to 14 minutes until deep golden brown.
Rest 2 minutes before eating: the cheese will be very hot.

Chef's notes

To make rectangles instead of rolls: press two triangles together, fold over the filling like a calzone, and crimp edges with a fork. Add a thin smear of cream cheese under the ham for extra richness. Reheat in an air fryer at 325°F for 3 to 4 minutes to keep them crispy. Use GF crescent dough for a gluten-free version safe for Meg.

Source: Gaither

Copycat Crescent Roll Ham and Cheese Hot Pockets

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