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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I love the classic Monte Cristo that Bennigan's serves with red raspberry preserves for dipping; but sadly, our Bennigan's recently closed. This is a variation from the 2002 Pillsbury Bake-Off using Grands buttermilk biscuits and baked instead of fried. Ingredients:
1/4 lb chopped cooked ham |
1/4 lb chopped cooked turkey |
1 cup sliced swiss cheese, chopped |
1 (16 1/3 ounce) can pillsbury grands refrigerated buttermilk biscuits |
1 egg |
1 tablespoon milk |
1/4 teaspoon cinnamon |
1/4 teaspoon nutmeg |
powdered sugar |
raspberry jam |
Directions:
1. Heat oven to 375°F In medium bowl, mix ham, turkey and cheese.
2. Separate dough into 8 biscuits. Press or roll each to form 6 to 7-inch round. Place slightly less than 1/3 cup ham mixture on one side of each biscuit round. Fold dough over filling; press edges to seal. Place on ungreased cookie sheet.
3. In small bowl, beat egg, milk, cinnamon and nutmeg. Brush over tops of filled biscuits.
4. Bake 12 to 19 minutes or until golden brown. Sprinkle with powdered sugar. Serve with jam.
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