The Kitchn: Grown-up Prosciutto and Cheddar Hot Pockets
Long before juice joints and farm-to-table salad bars made their way to campus dining halls, I found myself in a "heated" romance with my freshman dorm's battered communal microwave. (Don't worry, we weren't exclusive.) Parked right next to that ticking time bomb was the vending machine of my 18-year-old dreams. It was stocked to the brim with every sodium-laden, powdered-cheese junk food you could think of with plenty of sugary treats to spare.
Too bad I only had eyes for one thing, and my E.T. finger never failed me the many, many times I dialed myself up a Hot Pocket prize.
I must admit, while my culinary prowess has moved well beyond discard wrapper, heat, and eat, there are still some lingering food memories I'll never quite be able to shake. When I think of guilty pleasures, the ham and cheese, pepperoni pizza and broccoli cheddar varieties of Hot Pockets immediately come to mind. And while, these days, I don't get the urge to microwave a late-night Hot Pocket (or four) after a particularly raucous night, that doesn't mean I don't still crave those oh-so-delicious freshman flavors.
Thankfully it's beyond easy (and so much better!) to make these store-bought favorites at home. I've played around with different crusts and fillings over the years, and this one is definitely my gold standard. My recipe goes just a tad further than your typical chopped ham and grated cheese filling -- it has a silky cheddar sauce laced with salty specks of diced prosciutto that provide a hint of grown-up flair.
But let's be real here: I'm not claiming to reinvent the wheel. This recipe may not win any James Beard Awards, but that doesn't mean it won't give the vending machine version a run for its money.
Grown-up Prosciutto and Cheddar Hot Pockets
Serves 6
2 sheets frozen puff pastry, thawed according to package directions
1 packed cup grated cheddar cheese (about 3 ounces)
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