Aunt Rocky’s Ham & Cheese Pockets (Gluten Free, Low Carb)

For the dough:
Line baking sheet with parchment paper, set aside.

Soften cream cheese in microwave just until it begins to melt and can be stirred (about 30–35 seconds). Add eggs and whisk until you have a creamy consistency. Add dry ingredients and whisk well. Let rest for 10 minutes.

While the dough is resting and thickening, preheat oven to 350ºF, and prepare pocket filling.

For the filling:
Blot each ham slice with a paper towel. Fold in quarters. Tuck a slice of cheese into the center of each folded piece of ham. Add a generous smear of spicy brown mustard on top of the cheese, fold the ham back over the top.

After 10 minutes, the dough should be stiff enough to shape. Divide into 8 portions. Scoop 4 of the portions onto the lined baking sheet. Using wet fingers, shape dough into a rectangle a little bigger than the ham and cheese filler. Place one of the ham and cheese fillers on each rectangle of batter. The buns will spread some while baking, so leave room around each one.

Scoop the remaining 4 portions of batter onto the tops of your pocket filling. Again, use wet fingers to shape the dough, making sure to seal the top and bottom layers completely. Smooth the tops. Sprinkle with sesame seeds, if desired.

Bake for 30 minutes; tops will be lightly browned, and bun will be springy to the touch.

Transfer to cooling rack. Allow to cool at least 10 minutes before serving.

Store in the refrigerator or freezer. Defrost on the counter. Rewarm defrosted pocket sandwich in microwave or low temperature oven/toaster oven.

Variations: You can stuff whatever you like in these buns. Some ideas would be shredded pork or beef with BBQ sauce, salami and cheese, pizza toppings, etc.

Notes:
• This would be a fun recipe for older kids to help with. They can form the pockets, fill and shape them. Substitute other fillings as desired, but check the carb counts for any changes.
• For dairy free or paleo, omit cheddar from filling, use Kite Hill almond cream cheese substitute in dough.
• Oat fiber is made from the hull of the oat plant, not the grain. It is 100% fiber. For that reason most Ketoers find it acceptable. I use Lifesource Oat Fiber 500 to assure a product free from gluten cross contamination. If gluten is not an issue for you, use whatever brand is cheapest. If you can’t find it, omit it from the recipe. The outcome will not have as nice a texture, but will still be good.
• Nutrition estimates are based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries.
• For more Atkins/low carb/Keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Per serving: Calories 317, Total Fat 25 g, Saturated Fat 14 g, Sodium 517 mg, Potassium 137 mg, Total Carbohydrate 7 g, Dietary Fiber 3 g, Net Carbs 4 g, Sugars 2 g, Protein 15 g. Macros: 74% fat, 21% protein, 5% carbs.

© November 29, 2018 Roxana Lopez for Aunt Rocky’s.