Questions that keep us up at night: Why is one of the best foods in the universe (the croque monsieur) mostly relegated to brunch? Why is it so darn hard to make? We decided to break all the rules and turn the classic French sandwich into a one-skillet cheesy, ham-filled dip that you can serve at any gathering -- yep, even a dinner party.
Separate the triangles of dough and roll each piece into a crescent, starting at the wider end of the triangle. Set aside.
Melt the butter in a 10-inch skillet over medium heat. Spoon off 1 tablespoon butter into a small bowl; set aside.
Add the onion and garlic to the skillet; cook, stirring, until softened and just beginning to brown, about 4 minutes. Reduce heat to low. Add the flour all at once and stir with a wooden spoon to combine, about 2 minutes. Slowly pour in the hot milk in a steady stream, whisking constantly. Increase heat to medium-low and cook, whisking constantly, until the sauce is thickened, about 5 minutes.
Off the heat, whisk in the Parmesan, Dijon, salt, pepper, nutmeg and 1 cup of the Gruyere. Arrange the reserved crescents around the outer perimeter of the skillet, gently pressing down on each to nestle to the bottom. Brush the tops of the crescents with the reserved 1 tablespoon butter. Sprinkle the remaining 1 cup Gruyere evenly over the top of the cheese dip and the crescents.
Gather a piece of ham into a small bundle and tuck it into the cheese dip so it’s flush with the surface. Repeat with the remaining pieces of ham, distributing them evenly over the surface of the dip.
Bake until the rolls are golden brown and the dip is melted and browning in places, 15 to 17 minutes. Garnish with thyme leaves.
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