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Ham & Potato Pockets REVISITED

Over a year ago I created the Ham & Potato Pockets out of a desire to emulate a sandwich I had eaten at a restaurant that now no longer exists. I miss those Ham and Potato Subs. The original recipe I created was good but lacking. Mostly, I wasn’t happy with the croissant packaging.

So I finally got around to rethinking them, and I have come up with a new recipe. One that I am proud to put the Once A Month Mom name on. One that is so delicious that I am eating them every day. They are so tasty. And so much closer to what I remember!

They are perfect for back to school or for work because they use sliced deli ham and are a whole meal in one little package. And you will definitely be seeing many of these ingredients on upcoming grocery sales lists as it is time to start seeing any and everything Back-To-School. (Like it or not it is just around the corner.)


Tricia @ onceamonthmeals.com


  • 2 frozen bread loaves, thawed
  • 1 pound sliced deli ham
  • 8 ounces Mozzarella cheese
  • 1 medium onion, sliced
  • 20 ounces sliced cooked potatoes (or frozen diced/sliced hashbrowns)
  • .5 teaspoons garlic powder
  • 2 cups Ranch dressing
  • 1 egg


If using frozen hash brown potatoes, place in microwaveable safe bowl and defrost for approximately 6 minutes. Skip if using refrigerated sliced potatoes. In a large skillet, cook onions and hash brown potatoes in butter until warmed and slightly browned. Add garlic powder. Roll out thawed bread dough onto a floured surface (see pictures below). Cut into fourths using a pizza cutter. You should have 8 squares total using 2 bread loaves. On each square, layer the following: 2-3 slices ham, 1 T Ranch Dressing, Potatoes/Onion Mix, 1T Ranch, mozzerella cheese.  Fold over dough and seal with a fork. In a small bowl, beat egg and brush a bit of egg mixture over each pocket. Place in 350 degree oven for 15-18 minutes or until lightly browned.

Freezing Directions:

Let cool and then flash freeze (or in sandwich bags) and place in a gallon size freezer bag. Freeze. To serve: Place in microwave for 2-4 minutes OR in oven for 10-15 minutes until heated through.

Servings: 8

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26 Responses to “Ham & Potato Pockets REVISITED”

  1. […] Thursday – Lunch – (a friend was over) REVAMP of the Ham & Potato Pockets […]

  2. Shannon says:

    Yummy!!!! Love the idea of having those in the freezer!

  3. You’re so smart!!! Love this idea!
    I’m so glad you linked them up!!!!!

  4. I’ll be trying these. I liked the other ham and potato pockets, so I’m sure these are tastier!

  5. Tricia, these look mouth-watering! Such a great idea for busy weekend lunches too :)

  6. […] This post was mentioned on Twitter by SthrnFairytale, triciacallahan and triciacallahan, Phoebe. Phoebe said: Oh yum! RT @onceamonthmom: Is your lunch this good? If not, you need to be doing #oamc from OAMM :) – http://bit.ly/ajvc1p […]

  7. April Harris says:

    These certainly sound yummy, and I love things I can cook ahead!

  8. Melinda says:

    This look really good! I love the idea of the frozen hash browns. They would throw together really fast!

  9. Rana says:

    I can not wait to start making these. I was just talking to my sister about how I wanted to start making homemade bread again.

  10. Riza says:

    Yay! I was waiting for this recipe. This was so yummy. Thanks again for having us for lunch.

  11. Christy says:

    I’m confused about which the frozen bread loaves are? This seems like a silly question!

  12. Connie says:

    I’d have never thought to put ranch dressing, potatoes, and ham together. Interesting! Going to have to give them a try.


  13. […] Ham and Potato Pockets from Once a Month Mom. Need I say more? […]

  14. Karen says:

    I have made something similar for years, but use cubed (finely) leftover baked ham, cubed mozza and cubed potatoes with a bit of mustard, minced onion and parsley. I have also made them with leftover taco filling. I’m thinking your version might be good with leftover chicken, too. Son and hubby like them hot or cold. I have to make them when nobody is home or they won’t last long enough to get to the freezer.

  15. […] Karen: I have made something similar for years, but use cubed (finely) leftover baked ham, cubed mozza and cubed… […]

  16. […] filling and the convenience of frozen bread dough bought at the store, check out these great Ham & Potato Pockets from my friend Tricia at Once A Month […]

  17. Sunshine says:

    I am curious about what kind of potatoes you used in your picture and how you cooked them. Thanks

  18. Alissia says:

    These are soooo good! My 3 year old daughter wasn’t too fond of them, but I would eat these all the time if I could! It was a bit difficult to roll them out thin enough and fill them properly, but it got a little easier going as I went along. The cheese didn’t freeze too well, but hey, that’s what cheese does. It still tasted great!

  19. April M Smith says:

    I’m fairly new to the once a month cooking so when I found this website (on recommendation from a friend) I was ecstatic. I’m so wanting to try this recipe but I’m stuck at the frozen bread loaves. Everywhere I’ve been (6 stores) and I haven’t seen anything that comes close. I even went to the Rhodes Bread website and it tells me that several stores carry the dinner rolls (which I thought I could use in a pinch) and still nothing. I can’t even find anything close. Any other suggestions??

  20. Lorraine says:

    The ingredients say mozzarella cheese but the directions mention Swiss cheese. Which is the correct one we should be using?

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