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2
Separate dough into 4 rectangles; firmly press perforations to seal. Place one-fourth of the ham and 1/4 cup cheese on one half of each dough rectangle. Fold other half of dough rectangles over filling. With fork, seal edges. Gently transfer hand pies to ungreased cookie sheet.
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3
In small bowl, beat egg with water until frothy. Brush tops of hand pies with thin layer of egg wash.
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4
Bake 10 to 12 minutes or just until medium golden brown. Cool slightly before serving, 3 to 5 minutes.
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