Croque Monsieur Sandwich Pockets

By Ckelley116

Ingredients

• 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

Details

Servings 1
Adapted from abearinthekitchen.blogspot.com

Preparation

Step 1

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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