Croque Monsieur Pockets

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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1 cup grated Gruyere 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


  1. Preheat the oven to 425 degrees F. Mix the gruyere, ham, mustard, nutmeg and cayenne in a bowl until combined. Squeeze the mixture together with your hands to make it compact.
  2. Brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets (see Cook's Note).
  3. 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.

Cook’s Note

How to Make Dinner Pockets: 1. Cut the dough into 4 pieces. Roll each piece into a 6-by-8-inch rectangle on a floured surface. 2. Put one-quarter of the filling in the center of each dough rectangle, pressing it together. 3. Fold the 2 shorter sides of the dough over the filling, stretching the dough to cover. 4. Fold in the 2 long sides of the dough like a burrito. Pinch the edges to seal.

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