Description

These Salami Egg and Cheese Pockets are a delicious homemade twist on the classic hot pockets—perfect for breakfast, meal prep, or late-night cravings. With buttery crescent roll dough, gooey cheddar cheese, scrambled eggs, and savory salami, this quick recipe is a winner for busy mornings or easy dinner recipes. They freeze and reheat beautifully, making them ideal for simple high protein meals, recipes to try, and quick and easy dinner recipes with ground beef alternatives.

Ingredients

Units Scale

1 tablespoon olive oil
4 large eggs, lightly beaten
Kosher salt and freshly ground black pepper, to taste
1 (8-ounce) tube crescent rolls
4 ounces thinly sliced salami
1 cup shredded cheddar cheese

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Instructions

Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
Heat olive oil in a large skillet over medium-high heat. Add eggs and whisk until they just begin to set. Season with salt and pepper. Continue cooking until thickened and no visible liquid egg remains, about 3–5 minutes. Remove from heat and set aside.
Unroll the crescent dough and separate it into 4 rectangles (2 triangles each). Press seams together to form solid 6×4-inch rectangles.
On half of each rectangle, layer scrambled eggs, sliced salami, and shredded cheese. Fold the dough over the filling and press the edges to seal.
Place on the prepared baking sheet and bake until golden brown, about 12–13 minutes.
Serve warm or let cool and freeze for later!

Notes

To freeze, let pockets cool completely. Wrap individually in foil or plastic wrap, then place in a freezer bag. Reheat in a 350°F oven for 15–20 minutes or microwave until heated through.
Try different cheeses like mozzarella or pepper jack for a fun twist.
Great as an on-the-go breakfast or protein-packed snack!

Nutrition

Serving Size: 1 pocket
Calories: 375 kcal
Sugar: 3 g
Sodium: 780 mg
Fat: 27 g
Saturated Fat: 9 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 17 g
Fiber: 1 g
Protein: 16 g
Cholesterol: 210 mg