Ham Pesto Provolone Pockets


Recipe: Ham Pesto Provolone Pockets

Summary: Move over, frozen pizza pocket – these dripless packets of ham, pesto and provolone enveloped in soft pizza dough are divine. You could, of course, fill these with anything you like – spread tomato sauce or paste on the dough in place of the pesto and layer with pepperoni or other pizza-friendly meats; sautéed mushrooms or roasted red peppers are delicious, too. And of course any meltable cheese will work.


  • 1 batch pizza dough
  • 1/4 cup bottled pesto
  • 12 slices Black Forest or honey ham (about 100 g) (or leftover ham)
  • 12 slices thinly sliced Provolone, Edam, havarti or mozzarella cheese (about 150 g)
  • 1 egg, lightly beaten


  1. Preheat oven to 400°F.
  2. Divide the dough into 6 pieces and roll each into an 8” circle on a lightly floured surface. Spread each with pesto and layer with ham and provolone.
  3. Roll the dough up, folding the ends over and pinching them to seal. Place the rolls on a cookie sheet and brush with the beaten egg. Cut a few small vents in each roll to let the steam out.
  4. Bake for about 30 minutes, until golden. Let cool slightly before serving. Makes 6 pockets.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 6

Recipe and Photo Courtesy of Babble.com

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