Croque-Monsieur pockets
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Try a croque-monsieur sandwich, a French pocket-shaped sandwich with filling. Its main ingredients are melty Gruyere cheese and ham. Shred them and mix them with mustard and spices, then wrap the dough and bake. Instructions for properly folding the pockets are at the end of the recipe. You can use store-bought French bread dough. Serve the croque-monsieur pockets hot to enjoy the gooey cheese.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 package (300 g) of chilled French bread dough
- 1 cup grated Gruyere (about 80 g)
- 1 cup thinly sliced ham, cut into pieces (about 110 g)
- 2 teaspoons Dijon mustard
- 1/8 tsp freshly grated nutmeg
- A pinch of cayenne pepper
- Vegetable oil to grease the baking sheet
- Flour, for work
- 1 large egg
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Recipes with similar ingredients: yeast dough, Gruyere cheese, ham, Dijon mustard, ground cayenne pepper, nutmeg
Cooking the dish according to the recipe:
- Preheat oven to 220°C. In a bowl, combine the Gruyère cheese, ham, mustard, nutmeg, and cayenne pepper until smooth. Press the mixture with your hands to compact it.
- Lightly grease a baking sheet with vegetable oil. Roll out the dough on a floured surface and fill the pockets with filling.
- Place the pockets seam-side down on the prepared baking sheet. In a small bowl, beat the egg with 1 tablespoon of water; brush the pockets with the egg mixture. Bake until golden brown, about 15 minutes.
- To fill the pockets with stuffing, cut the dough into 4 pieces. On a floured surface, roll each piece into a 15 x 20 cm rectangle. Place a quarter of the filling, pressing it into the center of each dough rectangle. Fold the 2 shorter sides of the dough over the filling, stretching the dough to completely enclose the filling. Fold the 2 long sides of the dough inward, like a burrito. Pinch the edges to seal.
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