Preheat and prep. Heat the oven to 400°F (200°C). Line a baking sheet with parchment. If using puff pastry, let it thaw just until pliable. If using pizza dough, let it rest at room temperature for 15 minutes so it rolls out easily.

Scramble the eggs. Whisk 3 eggs with the milk, a pinch of salt, and pepper. Warm a nonstick pan over medium, add butter or oil, then cook the eggs, stirring gently, until just set and still soft. Remove from heat. Stir in green onions and any seasonings you like.

Prep the filling. In a bowl, combine the soft scrambled eggs, diced ham, shredded cheese, and optional Dijon. Taste for seasoning. You want a balanced mix that’s not too wet.

Roll the dough. On a lightly floured surface, roll out your dough to about 1/8 inch thick. Cut into rectangles roughly 4x6 inches. You should get 6–8 pieces depending on your dough.

Fill and seal. Spoon 2–3 tablespoons of filling onto half of each rectangle, leaving a small border. Fold the dough over the filling to form a pocket. Press edges firmly to seal. Crimp with a fork for extra security.

Vent and wash. Beat the remaining egg with a teaspoon of water to make an egg wash. Brush the tops. Cut a small slit on top of each pocket to let steam escape. Sprinkle with sesame or poppy seeds if you like.

Bake. Arrange pockets on the lined sheet, leaving space between them. Bake for 16–22 minutes, until deep golden brown and crisp. Puff pastry may bake a little faster; pizza dough might take a minute or two longer.

Cool slightly. Let them rest for 5–10 minutes so the cheese sets. This makes them easier to handle and less likely to ooze.

Serve. Enjoy warm as-is, or dip in honey mustard, hot sauce, or a little salsa.