Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
March 17 2025
Say Cheese! - Gooey Croque Monsieur Skillet Dip
Image From foodnetwork.com
One 8-ounce can crescent-roll dough
5 tablespoons unsalted butter
1 medium onion, diced
1 clove garlic, minced
3 tablespoons all-purpose flour
2 cups hot milk
1/2 cup freshly grated Parmesan
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch nutmeg
2 cups grated Gruyere
Four 1-ounce slices deli ham, torn into 2-inch pieces
2 sprigs thyme, leaves stripped from stems
Preheat the oven to 375 degrees F.
Separate the triangles of dough and roll each piece into a crescent, starting at the wider end of the triangle. Set aside.
Melt the butter in a 10-inch skillet over medium heat. Spoon off 1 tablespoon butter into a small bowl; set aside.
Add the onion and garlic to the skillet; cook, stirring, until softened and just beginning to brown, about 4 minutes. Reduce heat to low. Add the flour all at once and stir with a wooden spoon to combine, about 2 minutes. Slowly pour in the hot milk in a steady stream, whisking constantly. Increase heat to medium-low and cook, whisking constantly, until the sauce is thickened, about 5 minutes.
Off the heat, whisk in the Parmesan, Dijon, salt, pepper, nutmeg and 1 cup of the Gruyere. Arrange the reserved crescents around the outer perimeter of the skillet, gently pressing down on each to nestle to the bottom. Brush the tops of the crescents with the reserved 1 tablespoon butter. Sprinkle the remaining 1 cup Gruyere evenly over the top of the cheese dip and the crescents.
Gather a piece of ham into a small bundle and tuck it into the cheese dip so it’s flush with the surface. Repeat with the remaining pieces of ham, distributing them evenly over the surface of the dip.
Bake until the rolls are golden brown and the dip is melted and browning in places, 15 to 17 minutes. Garnish with thyme leaves.