Lunch-Box Handwiches

These handwiches are basically homemade Hot Pockets, except they actually taste like real food. Frozen bread dough gets divided into ten pieces, rolled into circles, and stuffed with chopped ham and shredded Swiss cheese before being sealed and baked golden.

The egg yolk wash on top is what gives them that bakery-style shine and a slightly crisp, golden shell. Brush the edges with the wash too before sealing so the dough sticks and stays closed during baking. A good pinch along the seam is a must.

They work warm right out of the oven or cold from the lunchbox, and they freeze beautifully. Bake a full batch on Sunday and you’ve got grab-and-go lunches sorted for the week.

Pro Tips

• Roll each dough piece to exactly 5 inches. Too thin and it tears; too thick and the center stays doughy.
• Press the filling flat inside each circle before folding. Mounded filling creates air pockets that can burst open while baking.
• Pinch the edges firmly, then press with a fork for extra insurance against blowouts.
• To freeze, cool completely, wrap individually in foil, and reheat straight from frozen.

Variations

• Swap ham for chopped turkey or roast chicken with cheddar.
• Add a teaspoon of Dijon mustard inside each pocket before sealing for a sharper bite.
• Go breakfast-style: fill with scrambled eggs, crumbled sausage, and shredded cheese.