Amber Dietrick – Panhandle Harvesting
A harvest-time and cattle work-day favorite around the Dietrick house has always been hot ham and cheese pockets. I originally got the idea from these hot sandwiches the cafeteria at school used to make. They were always my favorites, so I started re-creating them.
They’re so easy to mix up and change-up to whatever your own tastes are.
Recipe
bread dough—(my go to dough recipe here) or four cans of Pillsbury Artisan Pizza Dough
deli meat- your choice
Cheese slices- your choice
1/2 stick melted butter
Make dough according to the recipe or open cans (I’ve been known to do both depending on what time and energy allows.)
Roll dough fairly thin because it will rise while cooking.
Cut dough into approx. 4×2 rectangles
Place meat and cheese into dough (works best if you roll them together).
Roll dough around meat and cheese like a burrito and pinch ends closed.
Bake at 350* until bread is a nice golden color.
Brush with butter as soon as they come out of the oven.
Serve hot or cold.
(Can roll in foil and pack in an insulated bag and they’ll stay warm for hours.)
Makes about 20 rolls.
