Rosemary Ham and Brie Pockets

Rosemary Ham and Brie Pockets

It’s Friday! E and M will be visiting us this weekend.  Kimi has already planned the weekend out so it’ll be lots of family time.  I can’t wait to see my nieces! :) We are celebrating K’s 2nd birthday so it should be lots of fun!

Rosemary Ham and Brie Pockets

Aside from the Double Chocolate Chip Blondie Bites I was snacking on while cleaning last weekend,  I also made these pockets.  Ham (rosemary) and melted brie.  What’s not to love? And it’s really quick to put together.  The only time-consuming part is rolling out the dough.  Chris and I both snacked on these while we tackled the house.  Then afterwards, we had a cocktail to unwind.  Ahhh….. Have
great weekend!

Rosemary Ham and Brie Pockets

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  • 1 can of buttermilk biscuits
  • 4 slices of rosemary ham (or any ham you like), cut in half
  • 1 cup of brie, cubed
  • 2 tablespoons of unsalted butter, melted

Rosemary Ham and Brie Pockets


Preheat the oven to 375 degrees F.  Line a large baking sheet/pan with parchment paper or Silpat.

Remove biscuit dough from the can and separate them into 8 biscuits.  Roll the biscuits out with a rolling pin (be sure to dust some flour on the surface and rolling pin) into a 5-inch round.  Top half of each round with a slice of ham and a couple cubes of brie.  Fold the other half of biscuit over the filling.  Pinch the edges to seal and fold over the edges.  Place the pockets on the baking sheet/pan.

Use a fork and poke holes on top of the pockets.  Then brush with melted butter.  Bake for 15-17 minutes or until golden brown.  Remove from the oven and let it cool for 10-15 minutes before serving.

Rosemary Ham and Brie Pockets

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  1. Lisa says

    These look so yummy. I bet they were very tasty while they were still warm. Sounds great for breakfast too! :-) Have a great weekend Anne!

  2. says

    These look so incredible Anne! I love ham and brie together and I can imagine how good the biscuit dough tasted fresh out of the oven..mmm so good! Have a great time with your nieces and sister this weekend, you’ll all have so much fun celebrating a 2 year old’s bday too:)

  3. says

    Ham and brie in a flaky pocket? Sign me up! I kinda wish I had one for lunch right now! Sounds like you have a great weekend ahead – have so much fun!

  4. says

    Snacking on these and then a cocktail to unwind sounds so good right now! I’ve been wanting to make something like this to stock the freezer for Fall…they sound just delicious. Enjoy your family visit!

  5. says

    A combination of flavors that sounds like heaven to me.
    Brie and rosemary are my favorites anyhow and all this combined in a crunchy pocket, mmh!

  6. Jayne says

    I love brie so much I could cry! Love how your little ham brie pockets look. Ooey gooey cheese and salty ham. A slice of tomato in there would be fabulous!

  7. says

    Oh my…these Rosemary Ham and Brie Pockets sounds amazing. These would be perfect for a picnic. I know my kids would love them! Have a fun family gather and b-day party! :)

  8. says

    Deliciousness! Anne, I’m loving these ham and brie pockets laced with rosemary. I can smell and taste them now! Look forward to enjoying these babies on a chilly fall morning for weekend brunch or on a chilly evening for appetizers or dinner. Fabulous photography, too!

  9. says

    So good with one of my favorite cheeses on earth and all that flaky pastry! Mouth-watering! Hope you’re having a fun weekend Anne!

  10. says

    These pockets look great, and so easy to make. I love the melting brie with the ham…yum!
    Thanks for the recipe Anne…have a lovely week 😀

  11. says

    Anne – this was SO not a post to read right before lunch – now I’m wishing I had some of these packed in my lunch box – love ham and brie!!

  12. says

    I would probably clean my house more if I had these lovely little bundles to snack on as I went along. Brie and ham, what else could one ask for?

  13. says

    I love the combination of Brie and ham together. Really anything placed inside a buttery biscuit is perfect. These would fit into our weekly menu (especially on a baseball night) nicely. Thanks for the recipe, Anne!

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