1
cup shredded Colby-Monterey Jack cheese blend (4 oz)
1
egg, beaten
1
tablespoon poppy seed, if desired
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Steps
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.
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Sliced cooked or smoked turkey from the deli is a great substitute for the ham in this recipe.
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