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Petite Croque Monsieur

Petite Croque Monsieur

10 to 12
20 min
10 min

1 pound frozen puff pastry

12 thin slices deli turkey

12 thin slices Gruyere or Jarlsberg cheese

8 tablespoons Honeycup mustard

1 large egg 


Defrost the puff pastry in the refrigerator overnight. Preheat oven to 400°F. Line a baking sheet with parchment paper and roll out each sheet of puff pastry to smooth out folds. Cut in half across the folds. Spread each half sheet with Honeycup mustard, then place slices of turkey and cheese on top of the mustard. Roll the pastry up jelly roll style and set aside.

In a small bowl, beat the egg and paint the rolled pastry with the egg wash. Cut each roll into 12 pieces and place each piece on the prepared baking sheet. Repeat with remaining puff pastry, then bake for 10-12 minutes, or until golden and puffed. Serve immediately.