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Ham and Cheese Pop-Tarts! A Pop-Tart like you have never seen them before. Who says they have to be sweet to be delicious??

Ham and Cheese Savory Pop-Tarts

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Hi Bold Bakers! 

There are so many possibilities when it comes to what you can do with Puff Pastry. I asked my Bold Bakers what they thought I should do and they said Savory Pop-Tarts!!! I went with what I considered Big & Bold flavors and something that everyone would enjoy. Ham and Cheese are everyday ingredients that you hopefully have to hand so you can make these pronto. 

Once you have your Puff Pastry to hand for this recipe you are halfway there with these Savory Pop-Tarts. Now, you can stick to my delicious recipes or come up with your own Big & Bold variations. Whatever you decide, just know you can keep on going until the pastry runs out. Be sure to share your favorite flavors here on my website or my social media.

Batch make and freeze these bad boys so you have a supply that you can go to when you get in from work or school. Just imagine coming home on a cold day and eating a freshly baked Pop-Tart. It doesn’t get much better than that.

Do you want even MORE Pop-Tart Flavors? Check out my Pizza Pop-Tart and Spinach Ricotta Pop-Tarts.

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5 from 2 votes
Ham and Cheese Pop-Tarts! A Pop-Tart like you have never seen them before. Who says they have to be sweet to be delicious??
Savory Ham and Cheese Pop-Tarts
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Servings: 8
Author: Gemma Stafford
Ingredients
  • 2 cups (3 ½ oz/100g) cheddar cheese, grated
  • 5 slices cooked Ham
  • Puff Pastry
  • Egg wash*
Instructions
  1. Roll out the puff pastry on a floured surface until ¼ - ½ inch thick.
  2. With a pizza cutter or knife cut your pastry to 3inch x 4inch rectangles. You will need 2 for each Pop-Tart.
  3. On one piece of pastry, lay on some ham and sprinkle over grated cheese. Take care not to overfill or the filling will come out.
  4. Egg wash the edges of the pastry around the filling, lay on the top layer and seal the 2 pieces together with a fork. Egg wash the top of the Pop-Tart, this will give it a lovely golden color. Prick the top with a fork to release steam while baking.
  5. Bake at 400oF (200oC) for 20-23 minutes or until golden brown.
  6. Enjoy warm from the oven.
  7. Notes
  8. You can freeze the Pop-Tarts raw and then bake from frozen when needed.
  9. Egg wash: whisk up an egg yolk with 4 tablespoons of milk and brush over pastry

 

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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16 Comments

Write a Comment and Review

  1. rocel on May 25, 2019 at 1:21 pm

    how to.make a puff pastry

    thanks

    • Gemma Stafford on May 27, 2019 at 7:28 am

      Here you go :

      Best,
      Gemma.

  2. Damaris Warkentin on July 11, 2018 at 10:13 am

    Can i store them in the freezer and pop them in the toaster to reheat?

    • Gemma Stafford on July 12, 2018 at 3:45 am

      Hi there,
      In a toaster oven, yes! I think they would be best reheated in an oven, I think the pastry would burn in a toaster unless it was carefully watched!
      Thank you for being here with us,
      Gemma 🙂

  3. joseph on October 4, 2017 at 8:19 am

    Hi ,PeaceBeWithYou ,,,,I am not a baker but an awesome cook ,Mom was the greatest ! made dough yesterday did use my hands to toss with started with a nife but I chilled flour in the mixing bowl over night prob. should not .today am going ta try to make pear turnovers ,using a keefer pear from my tree also leaving skin on no loss of vitamins and fiber will let ya know how it came out

    • Gemma Stafford on October 5, 2017 at 1:52 am

      Hi Joseph,
      I am rooting for you! your cooking instincts are great, I think you will get a great result. Do let me know, and you can post a pic here too, to encourage others,
      Gemma 🙂

  4. Lois Muzzy on January 20, 2017 at 11:28 am

    Are all 4 sides closed? From the picture it looks like at least one side is open.

    • Gemma Stafford on January 21, 2017 at 2:36 am

      These should be closed on all sides for baking, that is the idea really,
      Gemma 🙂

  5. Christine Northern Donley on January 2, 2017 at 10:58 am

    Did mine 1/4 inch thick and it made an impossibly thick dough that totally dwarfed my filling. Next time I’m going to aim for more of a pizza crust thickness.

    • Gemma Stafford on January 2, 2017 at 9:34 pm

      Hi Christine,

      Yeah if thats too thick for you them absolutely do it thinner next time.

      Thanks for your comment.
      Gemma.

  6. Christie ramcharan on September 7, 2016 at 1:29 pm

    These are really amazing. I’m gonna try it in a little while. Really excited to see how it turns out??

    • Gemma Stafford on September 8, 2016 at 12:29 am

      Get to it Christie! 🙂

  7. Alyssa on August 29, 2016 at 3:17 pm

    I just followed your puff pastry recipe last night and I’m gonna try to make these today. fingers crossed that all goes well (:

    • Gemma Stafford on August 30, 2016 at 2:22 am

      Yea! i am happy to heat this. Rest the poptarts in the fridge while you are heating the oven, then pop them in, and the pastry will ‘pop’!
      Gemma 🙂

  8. Amanda on August 26, 2016 at 9:28 am

    I can’t wait to try these pop tarts. They look like hot pockets, and I love hot pockets, but I don’t love the stuff they put in hot pockets. Can’t wait to make them! 🙂

    • Gemma Stafford on August 27, 2016 at 2:11 am

      Hi Amanda,
      That is the idea, it is so much nicer to be able to fill these yourself and control the seasoning too!
      Gemma 🙂

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