Hot Grilled Cheese Pockets
Prep time
Cook time
Total time
A totally whimsical approach to grilled cheese, which makes me feel more like a kid than I normally do.
Serves: 6
  • 3 cups all purpose flour
1/8 to ¼ teaspoon active dry yeast
1½ teaspoons sea salt
1¼ cups water
  • About 1¼ cups grated cheese--one kind or several mixed together. Only thing: don't overdo it on the fresh mozzarella, since it'll get watery. But a little bit is fine!
  • 2 tablespoons butter, melted
  • Flour for shaping
  • Coarse kosher or sea salt
Make the dough:
  1. Either the night before or the morning of, grab a large bowl, and mix together the flour, ⅛ teaspoons yeast (if the night before) and ¼ teaspoon (if the morning of), salt, and water with a spoon. It won't look very manageable, but don't worry! Leave for either 22 hours or 10 to 12 hours, until bubbly and doubled.
Make the pockets:
  1. Divide the risen dough into 6 equal balls.
  2. Push each ball into a roughly 8-by-4 inch rectangle on a parchment-lined baking sheet. Arrange about 3 tablespoons of grated cheese on top of one half. Fold the second half back over and seal as best you can. If you want to be sure no cheese comes out, make little pleats, sealing as you go. Brush the tops with the butter and sprinkle with the salt.
  3. Repeat with the remaining balls of dough and the cheese. You'll need a second baking sheet.
  4. Bake each pocket for 10 to 12 minutes, until the top is deep golden brown. It's okay if a little cheese leaks out. Cool for 1 minute, then cut in half and serve.
Recipe by Big Girls Small Kitchen at