Mini Monte Cristos

Smoked turkey and cheese are wrapped in a flaky crescent crust in this twist on a classic. MORE+ LESS-

By Pillsbury Kitchens

Updated October 23, 2018

Bake-Off® Contest 41, 2004

Colleen Vrooman

Waukesha, Wisconsin

Make with

Pillsbury Crescents

Ingredients

egg

tablespoons milk

can (8 oz) Pillsbury™ refrigerated crescent rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet

very thin slices (about 4x4 inches) smoked turkey (5 1/2 oz)

cubes (2 1/2 oz) Colby-Monterey Jack cheese blend (from 8-oz package)

Powdered sugar

Maple syrup or Dijon mustard, if desired

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1

Heat oven to 375°F. Grease cookie sheet with shortening, or spray with cooking spray. In small bowl, beat egg and milk with fork until well blended; set aside.
2

If using crescent rolls: Unroll dough; separate crosswise into 2 (6x8-inch) rectangles, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut crosswise into 2 (6x8-inch) rectangles. With knife or pizza cutter, cut each rectangle into 8 (3x2-inch) rectangles.
3

Fold each slice of turkey in half; place on dough rectangles. Place 1 cheese cube in center of each; fold turkey around cheese cube. Wrap dough up around turkey and cheese, shaping into a ball; pinch tightly to seal. Brush top and sides of each ball with egg mixture; place on cookie sheet.
4

Bake 10 to 14 minutes or until golden brown. Sprinkle with powdered sugar. Cool 2 minutes; remove from cookie sheet. Serve warm with maple syrup or Dijon mustard for dipping.