Croque Monsieur Pockets

This recipe is from page 95 of Food Network magazine’s October 2011 issue. These pockets are really good, like a grown-up hot pocket. The recipe makes 4 servings.

 

 

 

 

 

 

 

Croque Monsieur Pockets

1 cup grated Gruyère 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 Gruyère, 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.

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.

By my calculation – Per pocket – Calories: 386, Total Fat: 16.8g, Sat. Fat: 6.2g, Carb: 38.7g, Fiber: 0g, Protein: 16.1g

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