Two Bite Crescent Cristos

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Turn a can of Pillsbury® crescent dinner rolls into two-bite Monte Cristo sandwiches.

Brooke McLay

October 25, 2012

1 Heat oven to 425°F.
2 Unroll dough; separate into 8 triangles. Spoon 1/2 tablespoon raspberry jam on wide end of each triangle. Top each with ham and cheese. Carefully fold edges of triangles into center, pinching edges closed and gently forming dough into triangle over filling. Place on ungreased cookie sheet.
3 Bake 12 to 15 minutes or just until edges are golden brown. Remove from cookie sheet to cooling rack. Cool 1 to 2 minutes. Sprinkle with powdered sugar. Serve immediately.

1 Heat oven to 425°F.
2 Unroll dough; separate into 8 triangles. Spoon 1/2 tablespoon raspberry jam on wide end of each triangle. Top each with ham and cheese. Carefully fold edges of triangles into center, pinching edges closed and gently forming dough into triangle over filling. Place on ungreased cookie sheet.
3 Bake 12 to 15 minutes or just until edges are golden brown. Remove from cookie sheet to cooling rack. Cool 1 to 2 minutes. Sprinkle with powdered sugar. Serve immediately.

For easy clean up, line your cookie sheet with cooking parchment paper before placing the stuffed crescent rolls on top!

Want more cheese? Omit the raspberry jam in the center; add extra cheese, wrap and bake. Serve with warm raspberry jam for dipping.

No nutrition information available for this recipe

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