Croque monsieur pockets

Food Network

Makes: 4

  • 1 cup grated gruyere cheese (about 3 ounces)
  • 1 cup deli-sliced ham, chopped (about 4 ounces)
  • 2 teaspoons dijon mustard
  • 1/8 teaspoon freshly grated nutmeg
  • Pinch of cayenne pepper
  • Vegetable oil, for brushing
  • All-purpose flour, for dusting
  • 1 11-ounce tube refrigerated French bread dough
  • 1 large egg

Preheat the oven to 425 degrees F. Mix the gruyere, ham, mustard, nutmeg and cayenne in a bowl until combined. Squeeze the mixture together with your hands to make it compact.

Brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets. Step-by-step directions.

Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.

*Chef’s note: My gosh were these good. And the hardest part was finding the seam in the dough to unroll it. Definitely spring for the gruyere here; it is perfect! A fancier, much better-tasting Hot Pocket. Mmmm.

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