whole wheat ham and cheddar pockets

 

yields 10 petite pockets or 5 meal-sized portions

Ingredients

whole wheat pizza dough*

1 cup wrist-temperature water
1 package active dry yeast (such as Fleischmann's)
1 T honey
1 1/2 T extra virgin olive oil
2 tsp salt
2 cups organic whole wheat pastry flour (Bob’s Red Mill)
1/2 – 1 cup organic unbleached flour (Gold Medal) 

filling

20 slices nitrite-free ham
1 1/2 cups shredded medium cheddar
1 cup cup shredded romano or parmesan cheese
olive oil for basting

DIRECTIONs

for crust

Combine yeast with water, olive oil, honey and salt.  Stir until dissolved.  Let the mixture sit for five minutes to proof.

Whisk in flour until it is too thick to whisk.  Use one hand to knead the dough in the bowl for about five minutes.  Add flour until it is no longer sticky.

Drizzle a little olive oil in the bowl and turn the dough once to coat.  Cover the bowl and place in a warm, draft-free place for about one hour or until dough has doubled in bulk.

assembly

Once dough has risen, cut in half and divide each half into five equal portions.  Roll each portion into round discs, about 6 inches across.  

Divide 3/4 cup shredded cheddar amongst the discs, leaving a 1/2” border and reserving half of the dough for folding over the filling.  Next, add one slice ham, folded or torn to fit.  Divide and sprinkle remaining 3/4 cup cheddar over ham.  Finish with the shredded romano or parmesan.
Gently stretch 1/2 of the dough over the filling, sealing the edges by folding over and crimping.  If dough begins to dry, lightly brush edges with lukewarm water before sealing.  Brush pockets with olive oil.  Bake on a parchment lined cookie sheet at 500 degrees for 8-10 minutes or until golden brown around the edges and lightly golden on top. 
 
Serve hot or at room temperature.

*The pizza dough is quite versatile and works well for pizzas and calzones with any variation of toppings or filling.