Homemade Ham and Brie Hot Pockets

Ingredients:

Bread Dough

• 1 packet instant yeast (2¼ teaspoons)
• 1⅓ cups warm water, about 110°F
• 3½ cups all-purpose flour
• 1 tablespoon granulated sugar
• 2 tablespoons olive oil
• ¾ teaspoon salt
• 1 large egg beaten with 1 tablespoon milk

Filling

• 2 cups cubed ham
• 2 cups brie
• 8 tablespoons Dijon mustard

Directions:

Combine the yeast and warm water in the bowl of your stand mixer or a large mixing bowl. Stir gently and let sit for 5 minutes until the mixture is foamy. Add flour, sugar, salt and olive oil to yeast mixture. Using the stand mixer fitted with dough hook, mix on low speed for 1 minute, or mix by hand.

Once all of the ingredients are mixed, continue kneading with your dough hook on low-medium speed or by hand for 7 minutes. If your dough is too wet, add up to ¼ cup more flour a tablespoon at a time. The dough should be smooth and elastic after kneading and will it slowly bounces back if poked with your finger.

Shape the dough into a ball and place in a large mixing bowl greased lightly with olive oil.  Cover with towel and allow to rise in a warm place (about 75°F or 80°F) until doubled in size, about 1 hour.

Preheat oven to 400°F. Spray 2 large baking sheets with non-stick cooking spay or line with parchment paper.

Once dough has risen, punch it down and turn the dough out onto a lightly floured surface. Slice dough in half, using a sharp knife, then slice each half into quarters. You should have 8 pieces of dough. Roll out dough until each piece is about 6 inches long and 4 inches wide.

Transfer dough to the baking sheets. Spread one tablespoon of Dijon mustard on each piece of dough. Place the ham and brie on top of the dough on one side, then fold the other side over top. Pinch the edges to seal and crimp the edges using a fork. Brush the tops and sides of each pocket with egg wash, then slice 2-3 slits in the tops for air vents using a bread lame, razor, or very sharp knife.

Bake the pockets for 20-25 minutes, or until the tops are golden brown. Rotate the baking sheet halfway through baking to ensure the pockets cook evenly. Cool on baking sheet and serve while hot.

Refrigerate any leftover pockets, they can also be frozen and cooked later in the microwave or baked in conventional or toaster oven without thawing.