Croque Monsieur En Croûte

Small deviation from our regularly scheduled programming. After bodging a bunch of recipes together I think this deserves to be preserved as a flexible recipe that turns out pretty good.

The inspiration for this was watching a bunch of youtube cooking shows like Binging With Babbish, and what was in the fridge at the time. The idea here is to make something like a croque monsieur but to use up the crescent roll dough that was the only bread like stuff in the house. My girlfriend brought the dough and has a deep love of ham-based foods, so even though we had ham steaks in the fridge I went out to get deli ham because it fits this recipe much better.

This is the form factor that came to mind. I will say now that puff pastry would have suited this better, but working with what we had in the house the crescent roll dough worked. In addition to that I wanted to jazz up the cheese a bit (and we didn’t have the gruyere that everyone seems to want in a croque monsieur anyway) so I stole the spice blend from this Alton Brown recipe for grilled cheese.

I don’t have exact measurements for anything but this is what ended up happening:

  1. 50/50 mix of finely grated swiss and un-smoked gouda tossed generously with that spice mixture
  2. thinly sliced deli black forest ham sliced even more into strips
  3. a single container of crescent roll dough (8 rolls)
  4. the bechamel as discribed in the Babbish recipe up top

Lay out the crescent roll triangles, spread with bechamel. Layer with sliced ham. Absolutely douse them in cheese, you should not be able to see them because your surface is so uniformly coated in cheese (this is fine). Spray down some muffin tins. Roll the triangles up and place them in the tins. Bake at about 375F until the tops are getting brown and you are worried they are getting done too fast on top. Take them out of the oven, free them up with a knife so they aren’t sticking at all. Remove the two stragglers in the otherwise empty muffin tin to a cutting board temporarily. Invert that muffin tin on top of the other six. Flip the whole thing. Place two stragglers back in the now available tin, but upside down. Return rolls to oven until toasty on bottoms (new tops). Dollop with remaining bechamel (it should be kept warm during this process, it will not have time to reheat in the next step). Coat liberally with remaining cheese mixture. Return to oven and broil the shit out of them. Remove when you are slightly worried about getting the cheese off the muffin tins. Quickly use a spatula to remove them from the tins immediately because that cheese will solidify there and you will never get them out at that point. Eat.

Fixes for next time:

  1. Keep the sauce warm while the rolls are in the oven
  2. Use less sweet dough (like the puff pastry)
  3. Maybe reduce cooking temperature or cover with foil to stop browning
  4. Cook a number of rolls equal to exactly half of your available muffin tin space, inverting halfway through may have been a good thing for browning and even cooking
  5. Do whatever you want with the spices in the cheese and sauce
  6. Honestly do whatever you want with the cheese mix and meat/filling entirely

2 Responses to “Croque Monsieur En Croûte”

  1. Mel Says:

    I started with a mornay sauce (same basic bechamel steps as above, but add some shredded gruyere & parmesan at the end). Then, I took one of those ham steaks & cut it into chunks that I threw in the mornay sauce. Spread that mixture on the biscuit dough & top with some pineapple chunks. Roll up, top with a little more shredded gruyere & bake. Putting basically everything in the sauce & then just putting that one layer on the biscuit dough was a little easier to manage.
    I’d put a picture here, but you don’t appear to allow that.

  2. Mel Says:

    I made my own version after I went home & while you were busy with your friends.

    I started with a mornay sauce (same basic bechamel steps as above, but add some shredded gouda & parmesan at the end). Then, I took one of those ham steaks & cut it into chunks that I threw in the mornay sauce. Spread that mixture on the biscuit dough & top with some pineapple chunks. Roll up, top with a little more shredded gouda & bake. Putting basically everything in the sauce & then just putting that one layer on the biscuit dough was a little easier to manage.

    I’d put a picture here, but you don’t appear to allow that.

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