Monday, October 17, 2011

Croque Monsieur Pockets

This great pocket sandwich recipe is from the latest Food Network magazine. Ham and cheese go perfectly together and ham and gruyere go especially perfect together. I used Pillsbury Simply French Bread Dough (to make this dinner super simple), but you could also use a batch of homemade French bread dough or pizza dough. I really loved these little sandwiches and so did my family. Gruyere can be pricey, so for a more economical version use Swiss in the place of gruyere.

Croque Monsieur Pockets

2 cups shredded gruyere cheese (8 oz)
9 oz deli ham (I used Oscar Meyer Black Forest Ham), chopped into small pieces
1 1/2 tablespoons dijon mustard
1/4 teaspoon nutmeg
1/8 teaspoon cayenne pepper
2 tubes refrigerated French bread dough (Pillsbury Simply French Bread or Pillsbury Crusty French Bread)
1 large egg
1 tablespoon water

Preheat oven to 425. In a mixing bowl combine shredded cheese, chopped ham, mustard, nutmeg, and cayenne. Set aside.

Remove French bread dough from 1 tube and cut into 4 equal portions. Roll out the dough portions into a thin rectangle. Place a heaping spoonful of the filling onto the middle of the rectangle. Fold the 2 shorter sides of the dough over the filling, stretching the dough to cover. Fold the 2 long sides of the dough to form a packet. Pinch the edges to seal. Repeat with remaining French bread dough.

Place pockets seam side down on non-stick sprayed, parchment lined or silpat lined baking sheets. Beat egg with water and brush egg wash onto the pockets. Bake until browned, about 15 minutes.

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