Recipe: Crescent Cristo Sandwich Loaf (using refrigerated crescent roll dough)

CRESCENT CRISTO SANDWICH LOAF

FOR THE LOAF:
2 cans (8 oz each) Pillsbury refrigerated crescent roll dough
2 tablespoons butter, melted
2 tablespoons honey
6 ounces thinly sliced smoked cooked turkey breast
6 ounces medium sliced muenster cheese
6 ounces thinly sliced cooked ham
1/2 cup red raspberry preserves
FOR THE TOPPING:
2 tablespoons honey
1 tablespoon sesame seeds

Heat oven to 375 degrees F.

Separate dough into 4 long rectangles. Place rectangles crosswise on 1 large or 2 small ungreased cookie sheets (rectangles should not touch); firmly press perforations to seal.

In small bowl, combine butter and 2 tablespoons honey; mix well. Brush over dough.

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

Grease a 15x10x1-inch baking pan. Carefully place 1 crust on pan. Top evenly with turkey. Place Second crust over turkey; top with cheese and ham. Place third crust over ham; spread evenly with preserves. Top with fourth crust; brush top with 2 tablespoons honey. Sprinkle honey with sesame seeds.

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

Makes 8 servings
Source: Pillsbury