Recipe: Monte Cristo Folds (sandwiches using refrigerated biscuit dough)
SandwichesMONTE CRISTO FOLDS
1/4 lb. chopped cooked ham
1/4 lb. chopped cooked turkey
4 oz. sliced Swiss cheese, chopped (1 cup)
1 (16.3 oz.) can Pillsbury Grands! Refrigerated Buttermilk Biscuits
1 egg
1 tablespoon milk
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Powdered sugar
Raspberry jam
Heat oven to 375 degrees F.
In medium bowl, combine ham, turkey and cheese; mix well.
Separate dough into 8 biscuits. Press or roll each to form 6 to 7-inch round. Place scant 1/3 cup ham mixture on one side of each biscuit round. Fold dough over filling; press edges to seal. Place on ungreased cookie sheet.
In small bowl, combine egg, milk, cinnamon and nutmeg; beat well.
Brush over tops of filled biscuits.
Bake at 375 degrees F for 12 to 19 minutes or until golden brown.
Sprinkle with powdered sugar. Serve with jam.
40th Bake-Off Contest, 2002
Kelly B. Everhart Seffner, Florida
Source: Pillsbury
1/4 lb. chopped cooked ham
1/4 lb. chopped cooked turkey
4 oz. sliced Swiss cheese, chopped (1 cup)
1 (16.3 oz.) can Pillsbury Grands! Refrigerated Buttermilk Biscuits
1 egg
1 tablespoon milk
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Powdered sugar
Raspberry jam
Heat oven to 375 degrees F.
In medium bowl, combine ham, turkey and cheese; mix well.
Separate dough into 8 biscuits. Press or roll each to form 6 to 7-inch round. Place scant 1/3 cup ham mixture on one side of each biscuit round. Fold dough over filling; press edges to seal. Place on ungreased cookie sheet.
In small bowl, combine egg, milk, cinnamon and nutmeg; beat well.
Brush over tops of filled biscuits.
Bake at 375 degrees F for 12 to 19 minutes or until golden brown.
Sprinkle with powdered sugar. Serve with jam.
40th Bake-Off Contest, 2002
Kelly B. Everhart Seffner, Florida
Source: Pillsbury
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