Ham and Cheese Pockets
1 loaf (1 pound) frozen bread dough, thawed
2-1/2 cups finely chopped fully cooked ham
1 cup shredded Swiss cheese
1 large egg yolk
1 tablespoon water
Let dough rise according to package directions. Punch down; divide into 10 pieces. On a lightly floured surface, roll each piece into a 5-in. circle. Place circles on a greased baking sheet and top with about 1/4 cup ham and 2 tablespoons cheese to within 1/2 in. of edge. Press filling to flatten. Combine egg yolk and water; brush edges of dough. Fold dough over filling and pinch edges to seal. Brush tops with remaining egg yolk mixture. Bake at 375° until golden brown, 15-20 minutes. Serve warm.