All of the flavors of a ham and cheese hot pocket, made at home! Perfect for Easter breakfast or brunch!
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!