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Homemade Meat Lovers Ham Pockets
These homemade meat lovers ham pockets are packed with savory ham, pepperoni, and a rich ground pork meat sauce, all layered with melted mozzarella and wrapped in golden, flaky pizza dough. Baked until crisp on the outside and cheesy on the inside, they make a hearty lunch, snack, or crowd-pleasing game-day treat.
25 min 
Prep 30 min 
Serves 6
Ingredients
- 1 tbsp neutral oil
- ½ lb ground pork
- 1 cup pizza or marinara sauce
- ½ tsp kosher salt
- 1 ½ tsp Italian seasoning
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 1 tsp onion powder
- 1 (13-16 oz) packages ready-made pizza dough
- 18 pepperoni slices
- 3 oz left-over pre-cooked spiral-cut ham, chopped
- 1 cups shredded low moisture mozzarella cheese
- ¼ cup grated Parmesan
- Egg Wash: 1 large egg, beaten with 1 tsp water
Ingredients
- 1 tbsp neutral oil
- ½ lb ground pork
- 1 cup pizza or marinara sauce
- ½ tsp kosher salt
- 1 ½ tsp Italian seasoning
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 1 tsp onion powder
- 1 (13-16 oz) packages ready-made pizza dough
- 18 pepperoni slices
- 3 oz left-over pre-cooked spiral-cut ham, chopped
- 1 cups shredded low moisture mozzarella cheese
- ¼ cup grated Parmesan
- Egg Wash: 1 large egg, beaten with 1 tsp water
Directions
Heat a large skillet over medium heat with 1 tsp neutral oil. Add the ground pork and cook, breaking it apart with a spoon, until browned and fully cooked to an internal temperature of 160 degrees F. Season with kosher salt, Italian seasoning, black pepper, garlic powder, onion powder, and smoked paprika. Drain excess grease.
Add the pizza or marinara sauce to the skillet and stir to combine. Simmer for 2-4 minutes until slightly thickened. Remove from heat and let cool slightly.
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Divide the pizza dough into 6 equal pieces. Roll each piece into a 5×5-inch square. Top one side of each square with 1-2 tbsp ground pork mixture, 3 pepperoni, some of the ham, and a pinch of mozzarella and Parmesan leaving about a ½ inch border. Fold the dough over to form a rectangle. Press the edges firmly together, then crimp with a fork to seal.
Cut two small slits in the top of each pocket to allow steam to escape. Brush each hot pocket with egg wash for a golden finish.
Bake in preheated oven 20–25 minutes until the crust is golden brown. Let cool 5 minutes before serving as the filling will be very hot.