Ham and Cheese Hot Pockets

In this month's Food Network Magazine, there are recipes for different dinner pockets.  Just like Hot Pockets, these were nice and tasty, but they're better because you can control the ingredients that go into them.  In the magazine, they suggest broccoli-cheddar pockets, shredded chicken pockets, and picadillo pockets.  We went with good ol' ham and cheese. 

These were so easy because the recipe only calls for refrigerated bread dough.  The can that I had expired in April, so instead of wagering a precious sick day over a $3 can of bread dough, I opted for the two new cans of crescent rolls that I had.  I think they were even better than they'd be if I'd followed the recipe.

I'm putting the recipe like it calls for in the magazine, but if I use two cans of crescent rolls again, I'll definitely make more filling next time.  Also, change it up to make it how you like it--I always use whatever cheese we have, which usually ends up being the Mexican four-cheese blend.  If you want to splurge on some gruyere, be my guest!

Ham and Cheese Hot Pockets

1 (11oz) tube refrigerated French bread dough (or 2 cans crescent rolls)
1 cup (about 4 oz) grated cheese
1 cup (about 4 oz) deli sliced ham
2 tsp Dijon mustard
1/8 tsp grated nutmeg
Pinch of cayenne pepper
All-purpose flour, for dusting
Cooking Spray
1 large egg

Preheat oven to 425.  Mix the cheese, ham, mustard, nutmeg, and cayenne in a bowl until combined.  Squeeze the mixture together with your hands to make it compact.  Spray a baking sheet lightly with cooking spray. 

On a floured surface, roll out the dough.  (If using bread dough, cut the dough into four pieces, and roll out each piece into a 6"x8" rectangle.  If using crescent rolls, cut the dough into 8 pieces.)  Divide the filling evenly among each dough rectangle.  Fold the two shorter sides of the dough over the filling, stretching the dough to cover.  Fold the two longs ides of the dough to form a packet; pinch the edges to seal. 

Place the pockets seam-side-down on the prepared baking sheet.  Beat the egg and one tablespoon of water in a small bowl; brush the pockets with the egg wash.  Bake until golden-brown, or about 15 minutes.