Hot Ham and Cheese Pockets with Mustard and Chutney
Ingredients
Bread dough:
1
cup
water
very warm
1
tbsp.
yeast
sprinkle of sugar
1/2
tbsp.
kosher salt
kosher
2
tbsp.
olive oil
2 1/2 – 3
cups
flour
Filling:
1
lb.
ham
sliced thin
3/4
cup
cheese
grated (swiss, cheddar, or other)
1/2
cup
chutney
3
tbsp.
mustard
coarse grained, or Dijon
olive oil
Instructions
Bread dough:
Dissolve yeast in warm water, add sugar, and let sit until bubbly.
Add salt, olive oil and enough flour to make a just-sticky bread dough that springs back to the touch after kneading for about 5 to 10 minutes.
Keep adding flour until not sticky.
Put back in bowl, and cover.
Let rise about 1 hour or until doubled in size.
Filling:
Divide dough into 6 lumps.
Roll out into 7 inch circles.
Spread center of each circle with mustard, then grated cheese, chutney, and finally ham bunched on top.
Pull up edges of circle, and press edges together to form a ball.
Place with seam side down on a pan lined with parchment.
Let sit about 15 minutes.
Brush tops with olive oil, and bake in a 350 degree oven for about 20 to 25 minutes, or until bubbly and golden.