Honey Ham and Swiss Pockets

With a new school year underway, our weeknights are becoming busier than usual. I have been clinging to recipes that I can make and serve in 30 minutes or less, and I would imagine that I am not alone!

I stumbled upon a version of this recipe published by Pillsbury a couple years ago and have made a couple tweaks to make it my own. These biscuit pockets are a favorite in our house, and I promise that they will be well-loved and highly requested if you give them a try! They make a great main dish or side dish, and with needing only four ingredients, you’ll wonder where they’ve been all your life.

Even the most novice of chefs can master this recipe--just remember to take them out of the oven! In fact, it’s a fun one for kids to help out with in the kitchen. Average Chefs, prepare to feel like Master Chefs!

Honey Ham and Swiss Pockets

Serves 3-4, but easy to double

Estimated time, start to serve: 30 minutes

Ingredients:

• One can of Pillsbury Honey Butter Grands biscuits (8 count), the “Flakey Layers” variety; if you can’t find the “Honey Butter” version, still opt for the “Grands” size that has layers

• ⅓ pound of thin-sliced deli ham (Black Forest ham not recommended)

• 4 slices of Swiss cheese

• 1-2 Tbsp. of honey

Instructions:

1. Preheat the oven to 350 degrees.

2. Peel each biscuit into halves--leaving one corner still intact--and press down each half to create more surface area. Having the “flaky layers” variety of biscuits makes this splitting process a bit easier.

3. Cut each slice of Swiss cheese into fourths. You should have 16 mini squares of cheese.

4. Fold a slice of ham into fourths, and sandwich it between two pieces of Swiss cheese.

5. Lay the ham and cheese stack between the biscuit layers. Pinch the edges together to form a pocket. Tuck the edges underneath, if possible. Place the biscuit pocket on a greased baking sheet.

6. Repeat the process for the rest of the biscuits.

7. Bake for 14-15 minutes or until the tops of the biscuits are golden brown. Some of the cheese may have leaked out of the sides at this point.

8. Drizzle or brush honey on the tops of the biscuits. I poured my honey into a small Ziplock bag and cut a tiny corner out of it for mess-free drizzling. Cut each biscuit pocket in half, if desired. We eat ours plain, but they would be delicious dipped in honey mustard or yellow mustard.

9. Enjoy! We enjoyed our pockets with some fruit, but I more commonly serve them with soup! They’re especially awesome dipped in my broccoli cheese soup (most likely a future recipe).

Proud of your work? Take a photo of your “Average” creation and tag @the.brass.spoon on Instagram to show off your skills! If you allow me to follow you, I’ll post your story to my story!

If you’re new, remember to subscribe to future recipes by entering your email address below. Share the link to this recipe with friends and family who could use a few meal ideas! Please reach out to me with questions or special requests for future weeks via the Contact Me page or my Instagram DM’s.