Ham Egg & Cheese Pockets

These are a breakfast and on the go staple at our house. This is a BIG recipe, and it makes about 3 to 4 dozen pockets. They freeze and microwave well. The potato dough is WORTH IT, its delicious! So much better than cereal or another sugary option for our family on busy mornings!

Dough:
3 large potatoes peeled and cut in chunks
1pkg dry yeast
2/3 c sugar
2 eggs well beaten
2/3 c cooking oil
1/2 tsp salt
7-71/2 c flour

Filling
30 Eggs - Scrambled & Cooked
3 Pounds Diced Ham - Cooked
1/2 Slice American Cheese per Pocket

Boil potatoes in water until done, drain potatoes and SAVE THE WATER.  Mash them and measure 1 cup to be added to dough.  Measure 1 1/2 c of the potato water and cool to 130 degrees, add yeast and dissolve, then add sugar and salt.  Add mashed potatoes, eggs, oil, and half the flour and mix. Add remainder of flour until mixed and turn out onto floured surface and knead dough until smooth and stretchy (about 20 minutes). Let dough rest in a warm place until doubled.

Divide dough into 8 pieces, roll out on floured surface until 1/8 inch thick. Cut into approximately 5 or 6” squares (should get about 6 per roll). Put in 1/2 slice of American Cheese and filling in center and fold together and close. Turn over so seams are on the bottom and put an parchment paper lined baking sheet. Bake at 350 on top rack of oven for 15-17 minutes, or until golden brown on top.

Recipe makes 3-4 dozen depending on size, can freeze for later and they microwave well!