Ingredients

• 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

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Instructions

1. 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.
2. Brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets (see Cook's Note).
3. 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.
4. Photograph by Carrie Purcell