If you ever ate Hot Pockets as a kid, you are going to love these Homemade Hot Pockets. As I was thinking of something fast and delicious to make for Easter Breakfast or an Easter Brunch, these Homemade Hot Pockets came to mind. I recreated my favorite childhood breakfast with this recipe and it brought back so many memories. When I was in grade school, my mom always stopped by a local shop and bought me a ham and cheese hot pocket every morning on my way to school. It always just made my day and to this day I can remember the taste and wonderful smell of that hot pocket as I ate it on the way to school.
I made this Homemade Hot Pocket recipe with a crowd and busy morning in mind, so if you’re cooking for several people on Easter Sunday, this recipe will save your bacon for Breakfast or Brunch.
Without further delay, let’s jump straight into making this recipe. I laid out all of my ingredients so that you could see what I’m using for these Homemade Hot Pockets. The really great thing about this recipe is that it is so flexible and versatile. You can use any lunch meat and any cheese you have on hand for this so don’t get too fussy with it. Go ahead and start preheating your oven at 350F while you’re getting all of your ingredients out. Preheating your oven just makes the cooking process go faster.
After you have set your ingredients out (I like to lay them all out before starting in because it makes the next steps go by faster) spray a 9×13 casserole pan with nonstick cooking spray.
Once your pan has been sprayed with nonstick cooking spray, open the first can of crescent rolls and unroll it into the casserole pan just like you would pizza dough.
When your crescent roll dough has all been unrolled, it should look like this:
Now just pinch each seam of the dough together to create one solid sheet of crescent roll dough. You don’t want seams or gaps in the dough or your cheese will ooze out while it cooks.
When you’re finished pinching the seams of the dough together, you should have a solid sheet of dough like the photo shown below. Now you can move onto adding the ham (or whichever lunch meat you choose) for these Homemade Hot Pockets.
I used eighteen slices of honey ham for my Homemade Hot Pockets and just folded them in half as I place them in two rows on the crescent roll dough. I will note, my slices of ham were pretty small slices so you may not need to use as many as I did if your slices of lunch meat are larger.
Once the ham lunch meat has been added, place six slices of baby swiss cheese (or any cheese you like – American Cheese or Cheddar Cheese would also be great choices!) on top of the lunch meat.
Now it’s time to open that second can of crescent roll dough and place it on top of the ham and cheese. Just unroll the dough the same as you did with the first layer and spread it over the top of the ham and cheese. Don’t forget to pinch the seams together so that you have one solid piece of dough when you’re finished! I even pinched the dough along the edges so that it connected with the bottom layer of dough.
Time to bake it! Place the pan of Homemade Hot Pockets into an oven that has preheated at 350F and bake for fifteen minutes or until the crescent rolls are golden brown and flaky.
Once the cooking period is over, remove the pan from the oven and place on the counter to cool. Look at that pan of golden, delicious, Homemade Hot Pockets! YUMMY!!
When your Homemade Hot Pockets have cooled, use a sharp knife to slice them into six large squares.
After slicing them into squares, cut each square diagonally so that you have twelve individual Homemade Hot Pockets.
And just like that, you’re finished! Wasn’t that simple and easy? I love simple and easy for breakfast! This is one your kids will ask for again and again!
Time to serve it up and enjoy! I served mine with Honey Dijon Mustard on the side for dipping. Mmmm….mmm…good!
Happy breakfasting and brunching my friends!
Homemade Hot Pockets
All of the flavors of a ham and cheese hot pocket, made at home! Perfect for Easter breakfast or brunch!
- 2 cans crescent roll dough
- 18 slices honey ham
- 6 slices baby swiss cheese
- Honey Dijon Mustard for dipping
Preheat oven to 350F and spray a 9x13 casserole pan with nonstick cooking spray.
Roll out the first can of crescent roll dough and lay it flat in the casserole pan like you would if you were using pizza dough.
Pinch the seams together on the crescent roll dough so that you have one solid sheet of dough.
Place the slices of ham onto the dough in a roll, folding each slice of ham in half.
Place the sliced cheese on top of the ham slices.
Roll out the second can of crescent roll dough and place it on top of the ham and cheese. Pinch the seams together as you did before and pinch the top layer of dough to the bottom layer of dough around all of the edges.
Place in the oven and bake for 15 minutes or until the dough is golden brown and flaky.
Remove the hot pockets from the oven and allow to cool.
Once cooled, slice into six large squares, then cut each square diagonally to form twelve slices of Hot pockets. Serve with Honey Dijon Mustard for dipping and enjoy!
Any lunch meat or cheese can be used for this recipe so mix it up and have fun!
Shared at Meal Plan Monday
Shared at Weekend Potluck
Also shared at Full Plate Thursday
View at Foodie Friday