These Ham and Cheese Turnovers are the perfect way to turn leftover ham into a warm, flaky, irresistible meal. They’re filled with a nostalgic Hot Pocket–style cheesy sauce that melts into the ham and creates the creamiest, most delicious center.
Everything bakes inside buttery puff pastry that gets crisp, golden, and beautifully puffed in under 20 minutes. You can even assemble them ahead of time, and bake later.
Why You Will Love This Ham and Cheese Turnovers Recipe
- Nostalgic Cheesy Filling: The Hot Pocket–style cheese sauce stays creamy and melty inside the pastry.
- Perfect for Leftover Ham: A great way to repurpose holiday ham, without it tasting like leftovers.
- Flaky, Buttery Puff Pastry: Bakes up crisp and golden every single time.
- Easy to Make Ahead: Assemble these ham and cheese turnovers and refrigerate or freeze to bake at a later date.
- Family-Friendly Comfort Food: Make for a great snack or meal your entire family will love.
Ingredient Substitutions
- Cheddar: Use Swiss, Gruyère, fontina, or a blend of your favorite cheeses. Pepper jack cheese is also a great alternative.
- Heavy Cream: Milk or half-and-half will work.
- Ham: Use leftover ham from the holidays, or deli ham, or you can easily substitute turkey, rotisserie chicken, cooked bacon, or deli ham.
- Grainy Mustard: Use Dijon, or omit if preferred.
- Puff Pastry: Use frozen if you cannot find refrigerated, just be sure to thaw properly. Crescent dough sheets can work in a pinch, though texture differs.
How to Prepare Ham and Cheese Turnovers
- Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook 30 seconds, until foamy.
- Slowly whisk in the heavy cream and cook for 1–2 minutes, until thickened.
- Lower the heat and add the shredded cheese in small handfuls, stirring until smooth.
- Add the mustard. Simmer 1–2 minutes until very thick. Cool slightly.
- Preheat oven to 400°F (205°C). Line a baking sheet with parchment.
- Roll out the puff pastry. Cut into three equal parts. Cut each of the sections into threes (you will have one small section of dough leftover). This recipe should make 4 large-sized turnovers. Cut the dough into smaller portions if you want smaller turnovers.
- Lay down one small section of the dough and top with diced ham.
- Spoon about two tablespoons of the cheese sauce on top of the ham. Top with a touch of shredded cheese, if desired.
- Place another piece of dough on top. Crimp the edges firmly with a fork to seal.
- Finish filling the remaining. Add to the parchment-lined baking sheet.
- Brush with egg wash.
- Bake for 15–18 minutes, or until puffed and golden brown.
How to Serve and Store
- Serve these ham and cheese turnovers warm on their own, with a simple salad, or with extra cheesy dipping sauce.
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat: Bake at 350°F (175°C) for 5 minutes, or add to a preheated 350°F (175°C) air fryer for 3 to 5 minutes.
- Freeze: Freeze assembled, unbaked turnovers. Bake straight from frozen, adding 3–5 minutes of cook time.
Frequently Asked Questions
- What other cheeses work well? Swiss, Gruyère, fontina, provolone, or a cheddar blend all melt beautifully.
- Can I add vegetables inside? Yes! Sautéed mushrooms, spinach (well-drained), leeks, or caramelized onions are great.
- Will the cheese sauce leak out? If the sauce is cooled and thickened properly, and the edges are sealed well, it should stay inside.
More Leftover Ham Recipes to Love
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Ham and Cheese Turnovers
- Total Time: 35 minutes
- Yield: 4 to 6 servings 1x
Description
These Flaky Ham and Cheese Turnovers filled with a creamy cheese sauce are the perfect way to use leftover ham for an easy snack or meal.
Ingredients
For the Cheesy Sauce:
- 1 tablespoon butter
- 1 tablespoon flour
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 teaspoon grainy or Dijon mustard
For the Turnovers:
- 1 sheet refrigerated puff pastry, or frozen (thawed properly)
- 1 to 1 1/2 cups diced leftover ham
- 1/2 cup shredded cheese (optional)
- 1 egg, beaten (for egg wash)
Instructions
- Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook 30 seconds, until foamy.
- Slowly whisk in the heavy cream and cook for 1–2 minutes, until thickened.
- Lower the heat and add the shredded cheese in small handfuls, stirring until smooth.
- Add the mustard. Simmer 1–2 minutes until very thick. Cool slightly.
- Preheat oven to 400°F (205°C). Line a baking sheet with parchment.
- Roll out the puff pastry. Cut into three equal parts. Cut each of the sections into threes (you will have one small section of dough leftover). This recipe should make 4 large-sized turnovers. Cut the dough into smaller portions if you want smaller turnovers.
- Lay down one small section of the dough and top with diced ham.
- Spoon about two tablespoons of the cheese sauce on top of the ham. Top with a touch of shredded cheese, if desired.
- Place another piece of dough on top. Crimp the edges firmly with a fork to seal.
- Finish filling the remaining. Add to the parchment-lined baking sheet.
- Brush with egg wash.
- Bake for 15–18 minutes until puffed and golden brown.
- Cool for a few minutes before serving, as the filling will be very hot.
- ENJOY!
Notes
- The cheesy sauce needs to cool slightly before filling to prevent leaks.
- Don’t overfill. A little sauce goes a long way once it melts.
- If desired, chill the turnovers before baking. It helps the pastry puff evenly.
- Brushing the tops with egg wash gives a glossy, golden finish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack, Lunch, Dinner, Meal Prep
- Method: Moderate
- Cuisine: American
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