Ham and Cheese Bat-wiches

Bat-shaped cheesy sandwiches ready in 55 minutes! Serve your family with these hams and cheese wraps using Pillsbury® refrigerated crescent dinner rolls.

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Servings 8

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ingredients 6
Prep Time 30 min
Total Time 55 min

Ingredients

2: cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls

2: tablespoons honey mustard

1: lb thinly sliced cooked ham

1: cup shredded Colby-Monterey Jack cheese blend (4 oz)

1: egg, beaten

1: tablespoon poppy seed, if desired

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Directions

1 Heat oven to 375°F. Unroll 1 can of dough into 1 large rectangle on ungreased large cookie sheet. Press or roll dough into 13x9-inch rectangle, pressing perforations to seal. Brush with honey mustard to within 1/2 inch of edges. Top with ham; sprinkle with cheese.
2 Cut 14x12-inch sheet of waxed paper; place on work surface. Unroll second can of dough onto waxed paper. Press or roll dough into 13x9-inch rectangle, pressing perforations to seal. With 2-inch bat-shaped cookie cutter, cut 8 evenly spaced bat shapes in dough (do not remove cutouts).
3 Use waxed paper to lift dough; invert dough onto cheese. Carefully peel off waxed paper. Seal edges with fork.
4 Brush bat cutouts with beaten egg. Place cookie cutter over 1 bat cutout; sprinkle cutout with poppy seed. Repeat with remaining cutouts. Brush off any stray seeds not on cutouts.
5 Bake 18 to 25 minutes or until top is deep golden brown. Cut into 8 pieces.