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Ham and Potato Pockets - Revisited- Lunch Version

<p>Over a year ago I created the Ham & Potato Pockets, today I am reinventing that recipe! These are perfect for back to school or for work because they use sliced deli ham and are a whole meal in one little package.</p>
8 Servings Recipe By

Ingredients

  • 20 ounces Hashed Brown Potatoes, Diced, Frozen
  • 2 1/4 cups slice Onion
  • 2 tablespoons Butter
  • 1/2 teaspoons Garlic Powder
  • 2 individual White Bread Dough, Frozen
  • 16 ounces Deli Ham, Sliced
  • 2 cups Ranch Dressing
  • 8 individual Mozzarella Cheese, Sliced
  • 1 individual Egg

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 pocket
  • 811 Calories
  • 43g Total Fat
  • 11g Sat Fat
  • 0g Trans Fat
  • 110mg Cholesterol
  • 2065mg Sodium
  • 76g Total Carb
  • 2g Fiber
  • 8g Total Sugars (Includes 0g Added Sugars)
  • 30g Protein
  • 25 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place potatoes in microwaveable safe bowl and defrost for approximately 6 minutes.
  2. In a large skillet, cook onions and hash brown potatoes in butter until warmed and slightly browned.
  3. Add garlic powder.
  4. Roll out thawed bread dough onto a floured surface and cut each loaf into fourths.
  5. On each square, layer 2-3 slices of ham, 1 Tablespoon Ranch dressing, potato mixture, another Tablespoon of Ranch and mozzarella cheese.
  6. Fold over dough and seal with fork.
  7. In a small bowl, beat egg and brush over each pocket.
  8. Bake at 350 for 15-18 minutes or lightly browned.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place potatoes in microwaveable safe bowl and defrost for approximately 6 minutes.
  2. In a large skillet, cook onions and hash brown potatoes in butter until warmed and slightly browned.
  3. Add garlic powder.
  4. Roll out thawed bread dough onto a floured surface and cut each loaf into fourths.
  5. On each square, layer 2-3 slices of ham, 1 Tablespoon Ranch dressing, potato mixture, another Tablespoon of Ranch and mozzarella cheese.
  6. Fold over dough and seal with fork.
  7. In a small bowl, beat egg and brush over each pocket.
  8. Bake at 350 for 15-18 minutes or lightly browned.
  9. Flash freeze.
  10. Once frozen, place into indicated number of freezer bags, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave for 2-3 minutes.

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