Homemade Hot Pockets
Note: From "Real Life Dinners," by Rachel Hollis.
• Cooking spray
• 1 (17.3-oz.) pkg. frozen puff pastry, thawed
• 2 tbsp. honey mustard
• 12 slices deli ham
• 1 c. grated cheese, fontina or Cheddar
• 1 egg, lightly beaten
• 1 tsp. Italian seasoning
• 1/2 c. grated Parmesan cheese
Preheat oven to 375 degrees and lightly spray 2 baking sheets with cooking spray.
Unwrap puff pastry and cut each sheet into 3 long strips following along the fold lines, for a total of 6 rectangles.
Using a rolling pin, roll each rectangle into 12-inch lengths. For each of the rectangles, spread about 1 teaspoon honey mustard along the middle of the first 6 inches of each pastry, leaving a 1/2-inch space around the edges (each of the rectangles will eventually be folded in half).
Fold each slice of ham into a rectangle, and place 2 slices ham per pastry on top of the mustard. Top each ham slice with about 2 tablespoons grated cheese. Brush edges with beaten egg, and fold pastry in half, pressing around edges to seal the pastries. Using a fork, lightly crimp the edges.
Repeat with remaining 5 pastries, transferring each to baking sheets as you go.
Lightly brush beaten egg over pastries and sprinkle with Italian seasoning and Parmesan cheese.
Bake each pan of pastries for 15 to 18 minutes, or until golden brown and crispy.