Ham and Cheese hot pockets

This summer I canned a lot of things.  Problem is, you put so much work into all those pretty jars, and now I dont want to open them.  But at the same time, I feel ridiculous buying the same things, in cans at the grocery or from the freezer section.  What to do?   yeah yeah yeah, I know the answer is plainly obvious, but the getting past the pretty jars has been a difficult step.  To help push past the hesitation, the girls over at From mess hall to bistro and A latte with Ott, A have started a weekly blog hop.  Check them out and the other folks who are participating.  They are linked at the bottom of this post.

This week, I am opening up a can of tomato soup, but you could also use a can of pasta or tomato sauce.  This week I made homemade ham and cheese hot pockets.  It was originally suppose to be pizza pockets, but apparently no one told me there was a LARGE family of mold living in my pepperoni container.  So, we adjusted on the fly, and it was well worth it!

Ham and Cheese Hot Pockets

you need-

1 can of ready to use pizza dough(I used the longer can of thin crust dough)
Cheese of your choice, shredded
Ham, or your favorite pizza toppings if you are making the pizza variety

for topping-

olive oil
garlic salt or your favorite kind of seasoned salt
italian seasoning

To dip your hotpockets either your canned tomato soup or pasta sauce

Start by rolling out your dough or unrolling it.  you want it to be about 8 x 12

slice it into squares about 2x2 or 3x3  enough so you can pile your cheese and toppings and still gather the dough up and around to form a ball.  Once you make your ball shape, place the gathered side down, so your smooth side is facing up.  You dont want the ball to come apart during baking.

Once you have them all rolled up like so

drizzle with some oil and sprinkle your salt and italian seasoning on top.

Bake at 400 for 15-20 minutes, until lightly browned.

Dip in your choice of sauce, and enjoy. 

Dont forget to stop by and check out the other great recipes this week.

a Latte' with Ott, A

From Mess Hall to Bistro

A Happy Valentine

Gourmet Meals for Less

From the Hive