Croque Monsieur Pockets

• 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.
2. Squeeze the mixture together with your hands to make it compact.
3. Brush a baking sheet lightly with vegetable oil.
4. On a floured surface, roll out the dough and fill the dinner pockets.
5. Step-by-step directions.
6. Place the pockets seam-side down on the prepared baking sheet.
7. 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.
8. Photograph by Andrew Purcell

gruyere cheese, deli, mustard, nutmeg, cayenne pepper, vegetable oil, flour, bread, egg

Taken from www.foodnetwork.com/recipes/food-network-kitchens/croque-monsieur-pockets-recipe.html (may not work)