Honey Crescent Monti Cristo Sandwich |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
I found this recipe in a Pillsbury Bake Off cookbook about 10 years ago. Made a few changes to suit my husbands picky tastes and it has been a family favorite ever since. Hope you enjoy this as much as we do. Ingredients:
2 (8 ounce) cans refrigerated crescent dinner rolls |
2 tablespoons butter, melted |
2 tablespoons honey |
6 ounces turkey breast, thinly sliced |
6 ounces black forest ham, thinly sliced |
1/4 lb provolone cheese, sliced |
1/4 lb havarti cheese, sliced |
2 tablespoons honey |
1 tablespoon sesame seeds |
1/2 cup raspberry preserves |
Directions:
1. Preheat oven to 375°F Separate crescent dough into 4 long rectangles. Place rectangles crosswise on 1 large cookie sheet (I spray cookie sheet with butter nonstick before hand) rectangles should not touch. Firmly press perforations to seal.
2. In a small bowl combine melted butter and 2 tablespoons honey; mix well. Brush over dough.
3. Bake at 375°F for 8 to 12 minutes or until light golden brown. Cool 15 minutes.
4. Spray 15 by 10 baking pan lightly with butter nonstick. Carefully place one crescent rectangle in center of baking dish. Top evenly with turkey. Place second crescent crust over turkey; top with ham and havarti. Place third crescent crust over ham; top evenly with smoked provolone. Top with final crescent crust; drizzle evenly with 2 tablespoons honey and sprinkle with sesame seeds.
5. Bake at 375°F for 10-15 minutes until crescent is deep golden brown and cheese is melted. Let stand 5 minutes, then cut into 8 slices.
6. I serve the raspberry preserves on the side to dip sandwich slices into. You can change the meats and or cheeses to your tastes, these are just our favorites. Enjoy!
|
|