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Croque Monsieur Pockets


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Croque Monsieur Pockets 0 Picture


  • Filling:
  • 1 cup- grated gruyere cheese
  • 1 cup- deli sliced ham (chopped)
  • 2 tsp- dijon mustard
  • 1/8 tsp- freshly grated nutmeg
  • Pinch of cayenne pepper
  • Vegetable oil for brushing
  • Flour for dusting
  • Pockets:
  • 11 ounce tube refrigerated french bread dough
  • 1 large egg


Servings 4


Step 1

1. Preheat oven to 425. Mix gruyere, ham, mustard, nutmeg and cayenne in a bowl until combined. (make it compact)

2. Brush baking sheet lightly with vegetable oil. On a flour surface, roll out the dough and fill the dinner pockets.

3. Place the pockets seam side down on the baking sheet. Beat the egg and 1 tbsp of water and brush the pockets with the egg wash

4. Bake until golden brown, about 15 minutes

How to make pokets:

1. Cut dough into 4 pieces, roll out each piece into a 6 X 8" rectangle.

2. Put 1/4 of filling in the center of the rectangle

3. Fold the 2 shorter sides of the dough over the filling, stretching the dough to cover.

4. Fold the 2 long sides of the dough to form a packet. Pinch edges to seal.


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