Freezer Meal Recipes / Lunch / Ham & Potato Pockets

Ham & Potato Pockets

Take a sneak peak at these sandwiches that will be on the April lunch Once A Month Mom menu! Mmmm, I'm hungry just looking at them!
8 Servings Meet The Cook Tricia's Whole30 Journey Print
Ham & Potato Pockets

Ingredients

  • 2 cups Hashed Brown Potatoes, Diced, Frozen
  • ½ cups dice Onion
  • 2 tablespoons Margarine
  • ⅛ teaspoons Garlic Powder
  • 2 ¼ cups dice Ham, Fully Cooked
  • 1 cup Swiss Cheese, Shredded
  • ½ cups Ranch Dressing
  • 16 ounces Refrigerated Crescent Rolls

Freezer Containers

  • 1 Gallon Freezer Bag

Supplies

  • Baking Sheets
  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

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

  1. Place frozen hash brown potatoes in microwavable safe bowl and defrost in microwave for approximately 3 minutes.
  2. In a skillet, cook onions and hash brown potatoes in margarine until warmed and slightly browned.
  3. Stir in garlic powder and remove from heat.
  4. In a separate bowl, mix together ham, swiss cheese and ranch dressing.
  5. Spread out crescent dough on a cookie sheet. Pinch together triangle perforations to make 1 square for every 2 servings you are making.
  6. Divide potato mixture and ham mixture into the center of the crescent squares.
  7. Fold over dough and seal with a fork.
  8. Bake at 350F for 15-18 minutes, or until 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 frozen hash brown potatoes in microwavable safe bowl and defrost in microwave for approximately 3 minutes.
  2. In a skillet, cook onions and hash brown potatoes in margarine until warmed and slightly browned.
  3. Stir in garlic powder and remove from heat.
  4. In a separate bowl, mix together ham, swiss cheese and ranch dressing.
  5. Spread out crescent dough on a cookie sheet. Pinch together triangle perforations to make 1 square for every 2 servings you are making.
  6. Divide potato mixture and ham mixture into the center of the crescent squares.
  7. Fold over dough and seal with a fork.
  8. Bake at 350F for 15-18 minutes, or until lightly browned.
  9. Flash freeze.
  10. After frozen, divide among indicated number of gallon bags, label & 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. Microwave for 2-4 minutes.

17 Comments

Join the discussion
  1. this looks so yummy and a great way to use up the leftover Easter ham! consider this bookmarked 🙂

  2. Oh yum oh yum oh yum!!!! I have leftover ham from tonight and everything else listed but the swiss cheese. I wonder if Provolone would work. MMMMMM…Oh I better go to bed, so I can get up and make these before church.

  3. Tried this recipe last night. It was okay but dh and I thought it tasted too salty. That was probably due to the ham and the ranch dressing because I did not add any extra salt. Also probably the crescent rolls. We never buy refrigerated rolls so we’re not used to the taste but they seemed pretty salty. I would try these again but maybe tweak the recipe a bit; a little less ranch, maybe a homemade dough.

  4. I made this last night and they were good but I didn’t care for the sweetness of the crescent rolls so I made it again tonight (we had a bunch of leftover ham from Christmas) but used a french loaf from the can that I just unrolled and plopped everything inside then folded as one big loaf. Then I just cut into slices to serve. Oh and we don’t like swiss here so I just used what I had which was a pre-shredded mix of colby & Monterey Jack and it turned out great! Just a suggestion for those who may have my same tastes 🙂 Thanks for the recipe!!

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