Ahhh, Hot Pockets.
Those plasticky, bumpy pepperoni and hot
cheese lava filled food products were once a thing of glory for me.
When I would sleep over at friends’ houses, I would marvel at their freezers full of glorious frozen goodness.
And I was always a little surprised with they casually dismissed my exaltations at their many, many options of instant food bliss.
You mean you can have a waffle in, like, 2 minutes?
My mom didn’t (and still doesn’t) believe in microwaves.
If you wanted anything to eat, it took at least 30 minutes or more.
I was so often directed toward the fruit bowl between meals.
(Like I wanted a piece of fruit.)
I wanted Hot Pockets, Totino’s Pizza Rolls, Little Debbies, Cheetos, and just about every other thing I wasn’t allowed to have.
This bratty girl ate her fresh-from-the-garden vegetables (!) with an enormous eye roll or two.
Fast-forward to present day and in the cruelest of ironies, I wouldn’t go near the frozen dinner sections of a grocery store if you paid me.
But, after spotting a recipe for croque monsieur pockets, I thought maybe, just maybe, I could appease some of that youthful longing, albeit 20 years later.
These ham-and-cheese pockets tasted absolutely nothing like the frozen variety.
But I’m going to go ahead and say that’s a good thing.
Croque Monsieur Pockets
- 1 cup grated gruyere cheese (you can also use sharp cheddar)
- 1 cup deli-sliced ham, chopped
- 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 (or cheddar cheese), 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. Step-by-step directions.
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.
[Source: Food Network magazine]