Tank Cooks Ham and Egg Hot Pockets
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Making a hot pocket from scratch
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Ingredients:
- 2 large eggs
- 4 teaspoons milk
- 2 teaspoons butter
- 1 ounce thinly sliced deli ham, chopped
- 2 tablespoons shredded cheddar cheese
- 1 tube of crescent rolls
Directions:
- Preheat oven to 375°.
- In a small bowl, combine egg and milk.
- In a small skillet, heat butter until hot.
- Add the egg mixture; cook and stir over medium heat until the egg is completely set. Remove from the heat. Fold in the ham and cheese.
- Separate the crescent dough into 2 rectangles on a greased baking sheet. Seal the perforations, spoon half the filling down the center of each rectangle, fold in the ends and sides, and pinch to seal.
- Bake until golden brown, 10-14 minutes.
