Cookie Cutter Ham and Cheese Pockets

At our play group Halloween party, these little gems got quite a bit of buzz. I had several people request the recipe, so I thought I would share it here! I’ve been making these for four years, since I first saw them in a Woman’s Day issue (back when I inexplicably received that magazine in the mail–it just began appearing one month, then disappeared a year or so later. Some anonymous benefactor must have thought I needed help being a woman?)

Anyway, for a four-ingredient recipe, these ham and cheese pockets really shine. The flaky-on-the-outside, tender-on-the-inside pie crust melts in your mouth with the gooey cheese and salty ham. Their greatest virtue is their versatility. You can use any cookie cutter you choose, as long as it’s big enough and not too weirdly shaped (reindeer shaped pockets for Christmas might pose a challenge). And of course the filling can be modified as well. If you’re a turkey and cheddar fan rather than ham and Swiss, knock yourself out. They store well in the fridge and can be reheated in the oven on warm if you’ve made them ahead of a party. I like to serve them with a side of honey mustard.

Cookie Cutter Ham and Cheese Pockets
(Adapted from Woman’s Day)


1 box (15oz.) refrigerated pie crusts
8 oz. thinly sliced deli ham
8 oz. sliced Swiss cheese
1 egg, lightly beaten


Heat oven to 400 degrees.

On a large surface, unroll pie crusts. Using a rolling pin, roll dough out to approximately 1.5 times its original diameter. Cut crusts into shapes using desired large cookie cutter (3 inch works great). Collect scraps and roll out again to get as many shapes as possible. You will need an even number.

To form pockets, place one slice Swiss cheese and one small portion ham on one cut-out shape. Place a second cut-out shape and on top and press edges together firmly. Place on a greased cookie sheet. Repeat until all dough is used. Cut slits in top crust to allow steam to escape.

Brush tops of pockets with beaten egg. Bake 12-15 minutes.

Makes 9-11 pockets.

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