Ham and Cheese Pockets (Better Than Lunchables, Takes 20 Minutes)

Pull the puff pastry from the freezer early so it thaws flat and pliable, because cold-stiff dough cracks the second you fold it. You're working one sheet cut into four rectangles, a layer of ham and cheese on each half, then a fold and a fork-crimp around the edges to lock it shut. Brush the tops with beaten egg, cut a small slit so steam has somewhere to go, and 15 minutes at 400 gets you golden, puffed pockets. They cool in two or three minutes, which is the hardest part since the cheese inside is molten.

By Nora Calloway

Swaps & Substitutions

• Puff pastry → crescent roll dough or pie crust both work; crescent dough puffs less but seals easier, and pie crust bakes denser and more crisp.
• Ham → sliced turkey, salami, or leftover roast chicken all hold up; cooked bacon adds smoke if you have it.
• Cheese (cheddar/Swiss/provolone) → mozzarella melts well but leaks more, so use a bit less; American slices melt cleanly if you want the Lunchables flavor exactly.
• Egg wash → a brush of milk or melted butter gives you color without an egg, just expect slightly less shine.
• Dairy-free → use a dairy-free puff pastry (most store brands are made with oil, not butter) and a plant-based cheese that melts; check the pastry label since some use butter.
• Gluten-free → gluten-free puff pastry exists but is fussy and tears easily, so chill it well and patch any cracks before baking.

Questions & Answers