Ham And Cheese Kolache Pockets - cooking recipe

Ingredients

1/2 ounce yeast
1/4 cup warm water (luke warm)
2 cups milk
3/4 cup butter (divided - 1/2 cup solid, 1/4 cup melted)
1/2 cup sugar
2 teaspoons salt
2 eggs (slightly beaten)
6 1/2 cups flour (all purpose)
4 cups cheddar cheese (shredded)
2 lbs ham slices (about 36 deli style slices)

Preparation

Prepare 1 batch of Sylvia's Kolache Dough (#238688) per directions through step 9. (Note that I use my countertop mixer with the dough hook rather than mixing by hand and usually need about 6 1/2 cups of flour vs. the 6 that Sylvia calls for).
Divide the dough into 12 equal parts.
Roll into round balls and then one at a time:
Roll out each dough ball into an oval about 8\" x 6\".
Layer 3 slices of deli ham and 1/3 cup of shredded cheddar in the middle of the oval.
Bring the long ends up and together on top of the cheese (make sure to wrap it up!). Pinch the dough together to seal.
Bring the short ends up and together on top of the 1st layer of dough. Pinch the dough together to seal.
With your hands, roll each dough pocket around to smooth the seams and shape into a 4\"x3\" pocket (about 1 1/2 inches thick).
Arrange on a greased baking tray.
Brush the tops with melted butter.
Bake 20-25 minutes at 400 degrees until done.
Eat hot (very!) or allow to cool completely and store in the fridge. (Note: Let the pockets cool before putting them in bags - otherwise the moisture will condense in the plastic bag and make the dough a bit soggy).