Wednesday, August 6, 2008

Crescent Cristo Sandwich Loaf

When I first tried this, I was very leary of the idea of meat and jam, but somehow, it works great. This is Adam's favorite meal, if asked what he wants for dinner I can bet this will be at the top of his list.

2 (8 oz each) cans refrigerated crescent dinner rolls
2 Tbsp. margarine or butter, melted
2 Tbsp. honey
6 oz. thinly sliced smoked, cooked, turkey breast
6 oz. thinly sliced cooked ham
6 slices Muenster cheese
1/3 to 1/2 c. red raspbery preserves

2 Tbsp. honey
1 tbsp. sesame seed

Heat oven to 375. Separate dough into 4 long rectangles. Place rectangles crosswise on 1 large or 2 small ungreased cookie sheets (rectangles should not touch); frmrly press perforations to seal. In small bowl, combine margarine and 2 Tbsp. honey; mix well. Brush over dough.

Bake at 375 for 8 to 12 minutes or until light golden brown; cool 15 minutes.

Grease 15 X 10 X 1 inch baking pan. Carefully place 1 crust on pan. Top evenly with turkey and 3 slices cheese. Place second crust over cheese; top with ham and remaining 3 slices cheese. Place third crust over cheese; spread evenly with preserves. Top with fourth crust; brush top with 2 Tbsp. honey. Sprinkle with sesame seed.

Bake at 375 for 10 to 15 minutes or until crust is deep golden brown, loaf is hot, and cheese is melted. Let stand 5 minutes. Cut into 8 slices.

Yield: 8 servings

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