Ryan Scott’s Hungry Hunter Pockets

by Rachael Ray Show Staff 9:00 AM, June 28, 2016

Aired June 28, 2016

Serves 12 pockets

1 1/2 cups whipped cream cheese
1 cup chopped chives
1 tablespoons Dijon mustard
Flour, for dusting
12 5x5” squares puff pastry
12 slices black forest ham
1 1/2 cups shredded white cheddar
1 cup sliced pepperoncini
4 eggs, whisked for an egg wash
1/2 cup toasted sesame seeds
1 tablespoon cracked black pepper
1/2 teaspoon salt


In a medium size bowl, add cream cheese, chives and Dijon, and mix until all is incorporated and then preheat your oven at 375°F.

Dust your cutting board or counter with flour and place all your puff squares out like soldiers, leaving space between each one for room to roll each them up.

Fold each ham slice in half and place one in the middle of each puff pastry square. Smear a good amount of cream cheese spread in the middle of each ham/puff square. Sprinkle with shredded white cheddar and top with pepperoncini.

Brush all four corners of each puff pocket with egg and then fold each square over and seal or crimp with a fork, (It's ok to have the sides exposed, the cheese will melt out and become delicious and crispy.) Brush the top of each puff square with egg wash and dust with toasted sesame seeds, salt and pepper.

Place all puffs on a baking sheet and bake for 20-25 minutes until golden and crispy. Best served immediately or reheated the next day for a lunch snack. (Wrap them in a damp paper towel and microwave for 45 seconds.) Serve them with a side of house made chive-ranch dressing, dipping sauce or BBQ sauce.

Named after Hunter Pence of the Giants.

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