Pizza and Ham & Cheese Lunch Pockets
It’s tough to get back in the groove when it’s back-to-school time. Whether it’s school lunches, after-school snacks or a quick dinner, choosing something the kids will like isn’t always easy. We’re making our own version of a frozen kid favorite that can be made ahead-of-time and thrown into a lunch box or made and frozen to have ready whenever you’re short on time. Best of all, they can be customized to fit different tastes.
For both of these lunch pocket flavors, you’ll need 2 sheets of thawed puff pastry, 1 egg and 1 tablespoon of water. For the pizza flavor, you’ll need 1/2 cup of pizza sauce, 1 cup of sliced pepperoni, 1 and 1/2 cups of shredded mozzarella and 1 tablespoon of Italian seasoning. For the ham and cheese flavor, you’ll need 8 slices of deli ham or turkey, 8 slices of Swiss or American cheese, 1/3 cup of dijon mustard and 1/4 cup of parmesan cheese.
Preheat oven to 400º. Roll out the puff pastry on a floured surface until ¼ – ½ inch thick. With a pizza cutter or knife cut your pastry to 3 x 4-inch rectangles.
On one piece of pastry, spoon a little pizza sauce or mustard. Layer meat and cheese overtop. Mix together egg and water and brush along the edges, lay another piece of dough overtop and seal the edges together with a fork. Brush egg wash overtop the dough and sprinkle with Italian seasoning or Parmesan cheese. Poke holes in the top with a fork to release steam.
Bake for 20-23 minutes or until golden brown.
*You can freeze the lunch pockets raw and then bake or air fry from frozen when needed.
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Pizza and Ham & Cheese Lunch Pockets
Ingredients
- 2 sheets puff pasty thawed
- 1 egg
- 1 Tbsp. water
Pizza Pocket
- 1/2 cup pizza sauce
- 1 cup pepperoni sliced
- 1 1/2 cups mozzarella shredded
- 1 Tbsp. Italian seasoning
Ham and Cheese Pocket
- 8 slices deli ham or turkey
- 8 slices Swiss or American cheese
- 1/3 cup Dijon mustard
- 1/4 cup Parmesan cheese
Instructions
- Preheat oven to 400º. Roll out the puff pastry on a floured surface until ¼ - ½ inch thick. With a pizza cutter or knife cut your pastry to 3 x 4-inch rectangles.
- On one piece of pastry, spoon a little pizza sauce or mustard. Layer meat and cheese overtop. Mix together egg and water and brush along the edges, lay another piece of dough overtop and seal the edges together with a fork. Brush egg wash overtop the dough and sprinkle with Italian seasoning or Parmesan cheese. Poke holes in the top with a fork to release steam.
- Bake for 20-23 minutes or until golden brown.
