The difference between the yummy insides was obvious – red sauce in the calzone. The difference in exterior called for refrigerated French bread dough vs. refrigerated pizza crust dough, but the process was very much the same.
CROQUE MONSIEUR POCKETS
FOOD NETWORK MAGAZINE OCTOBER 2011
• 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
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.
Brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets.
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.