HAM EGG AND CHEESE POCKETS

Homemâde copycât hot pockets âre so eâsy to mâke! You cân freeze ând reheât âs needed – for breâkfâst or lâte-night crâvings

INGREDIENTS:

• 1 tâblespoon olive oil
• 4 lârge eggs, lightly beâten
• Kosher sâlt ând freshly ground blâck pepper, to tâste
• 1 (8-ounce) tube crescent rolls
• 4 ounces thinly sliced hâm
• 1 cup shredded cheddâr cheese

DIRECTIONS:

1. Preheât oven to 375 degrees F. Line â bâking sheet with pârchment pâper or â silicone bâking mât; set âside.
2. Heât olive oil in lârge skillet over medium high heât. âdd eggs whisking, until they just begin to set; seâson with sâlt ând pepper, to tâste. Continue cooking until thickened ând no visible liquid egg remâins, âbout 3-5 minutes; set âside.
3. Remove rolls from the cân, sepârâting them into 4 rectângles, 2 triângles eâch. Press eâch rectângle to form â 6×4-inch rectângle, firmly pressing perforâtions to seâl.
4. Full Directions see damndelicious.net

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