Croque Monsieur Pockets

These were easy to make and super yummy!

My only problem was rolling out the dough as wide as they suggested.  It was just not possible!  So mine were a bit puffier.  But they stayed closed and tasted great!

This recipe comes from the October 2011 issue of Food Network Magazine.

Croque Monsieur Pockets

1 cup grated gruyere (3 oz) (I used swiss -- much cheaper!)
1 cup deli sliced ham, chopped (4 oz)
2 tsp dijon mustard (I might try honey dijon next time)
1/8 tsp freshly grated nutmeg (I used a few shakes of dried)
pinch of cayenne pepper (I skipped this)
1 11 oz tube of refrigerated French bread dough
1 large egg
flour for dusting
vegetable oil for pan

Preheat oven to 425.  Mix cheese, ham, mustard, nutmeg and pepper in bowl until combined.  Squeeze the mixture together with your hands to make it compact.

Brush a baking sheet lightly with vegetable oil.  Cut the dough into four pieces.  On a floured surface, roll out the dough into 6 x 8 inch rectangles. (good luck with that)  Fill the pockets and close the sides. 

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