Croque and Roll


One of my current favorite recipes comes from our friend Sara at By the (Cook) Book.  In one of her Foodtography Friday posts, she gave a quick recipe for pizza rolls.  They are so good and so simple. I’ve made them for dinner and as an appetizer for parties.

One of the greatest things about the recipe, though, is how adaptable it is. Why limit yourself to pepperoni and mozzarella? That’s how I decided on a roll-up version of the French sandwich, the croque monsieur, which roughly means “crunchy sir” or “crunchy gentleman”. It’s a fancy way of saying “grilled ham and cheese sandwich.” And it is oh so yummy.

Gather up: thinly sliced cooked ham, Dijon mustard, Gruyere cheese (I bought about 6 ounces), a canister of pizza dough, and melted butter.

Grate or thinly slice your cheese. Preheat the oven to 375. Unwrap and unroll the pizza dough on a clean surface. Spread a little Dijon mustard over the whole surface. Sprinkle with the cheese, then layer on slices of ham.

Tip: For some reason, cooked ham always comes packed in a little bit of water. I’m sure it serves a purpose, but unless you like soggy bread or hot ham water, I suggest dabbing the slices off on a paper towel before you load up your sandwich roll.

Pick a side to start from and roll the sandwich up, then lay it seam-side down on a cookie sheet or pizza stone. Brush with the melted butter. Bake the sandwich roll for 20 to 25 minutes, until it’s golden brown.

You can let it cool a bit, then slice and eat it right away. I was making it ahead of time, so at dinner time I took it out of the fridge and sliced it up. We re-toasted the slices in some butter on a warm skillet and paired them with homemade tomato soup.

Try out the croque monsieur, or make a hot sandwich with your favorite sandwich toppings (or is it fillings?).




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