MINI MONTE CRISTOS
Smoked turkey and cheese are wrapped in a flaky crescent crust in this twist on a classic.
Provided by Pillsbury Kitchens
Categories Appetizer
Time 40m
Yield 16
Number Of Ingredients 7
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 90, Carbohydrate 7 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Appetizer, Sodium 210 mg, Sugar 2 g, TransFat 1 g
MONTE-CRISTO MINI TARTS
From Southern Living. I love jam on a sandwhich! :) And these are really easy to make as well! I like them also with a strawberry peach jam!
Provided by SarahBeth
Categories High Protein
Time 11m
Yield 15 mini tarts, 5-6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375°.
- Divide shaved ham among 15 frozen mini-phyllo pastry shells. Sprinkle with shredded Swiss cheese, and top each with 1/4 teaspoons strawberry jam.
- Place on a baking sheet, and bake 6 minutes.
MONTE CRISTO
Provided by Food Network
Time 1h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat a griddle and deep fryer to 350 degrees F.
- Butter the griddle. Dunk the Texas toast on both sides in the French Toast Custard and grill until golden brown. Flip and add 1 slice Swiss cheese to each slice of toast. Then add 3 ounces ham on top of 6 of the toast slices, then top the ham with another slice of Swiss cheese. Top each ham and cheese toast with a cheese only toast, to form 6 sandwiches. Cook until the cheese melts, then remove from griddle and cool. Dunk the cooled sandwiches in the pancake batter until fully covered and put into the fryer. Cook until golden brown on both sides, about 8 minutes. Serve with the Strawberry-Rhubarb Syrup.
- Beat the eggs well, then add the sugar and mix until emulsified and all the sugar has dissolved. Add the milk and vanilla and whisk until combined.
- Add the strawberries, rhubarb, sugar and maple syrup to a saucepot. Place over medium heat and cook until fruit is soft, about 20 minutes. Let cool slightly, then carefully puree with a hand blender.
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