Ham, Egg and Cheese Pockets (Print version)

Flaky crescent pockets filled with soft scrambled eggs, ham and melted cheese. Ready in 30 minutes and perfect for on-the-go mornings.

# Ingredients:

For the filling

01 - 4 large eggs

02 - 2 tablespoons whole milk

03 - 1/4 teaspoon salt

04 - 1/4 teaspoon black pepper

05 - 1 tablespoon unsalted butter

06 - 4 oz (115 g) thinly sliced deli ham, chopped

07 - 4 slices sharp cheddar cheese (or 1/2 cup shredded)

For the pockets

08 - 1 can (8 oz / 226 g) refrigerated crescent roll dough

09 - 1 large egg (for egg wash)

10 - 1 teaspoon water

11 - 1 teaspoon everything bagel seasoning or sesame seeds (optional)

# Instructions:

01 - Whisk the eggs with milk, salt and pepper. Melt butter in a non-stick skillet over medium heat. Cook the eggs gently, folding constantly, until just set but still glossy. Stir in the chopped ham and remove from the heat immediately.

02 - Unroll the crescent dough onto parchment paper. Press perforated seams together to form a solid sheet. Cut into 4 equal rectangles.

03 - Spoon the egg mixture onto one half of each rectangle. Top with a slice of cheddar. Fold the bare half over the filling and press the edges closed. Crimp tightly with a fork to seal.

04 - Beat the remaining egg with water and brush over each pocket. Sprinkle with seasoning if desired. Bake at 375°F (190°C) for 12 to 15 minutes until deep golden and puffed. Cool for 5 minutes before serving.

# Good to know:

01 - Best served warm while the cheese is still molten.

02 - Let cool completely before freezing.

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