Crescent Monte Cristo Loaf

2 (8 ounce) cans refrigerated crescent dinner rolls
2 tablespoons butter or margarine, melted
2 tablespoons honey
6 ounces thinly sliced smoked turkey
6 ounces thinly sliced Muenster cheese
6 ounces thinly sliced cooked ham
1/3 to 1/2 cup red raspberry preserves
2 tablespoons honey
1 tablespoon sesame seeds
Separate dough into 4 long rectangles. Place rectangles crosswise on 1 large or 2 small 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 at 375
degrees F for 8 to 12 minutes or until golden brown; cool 15 minutes.
Grease a 15 x 10 x 1 inch baking pan. Carefully place one 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 and sprinkle
with sesame seeds. Bake at 375 degrees F for 10 to 15 minutes or until loaf is deep golden
brown. Let stand 5 minutes.
Cut into 6 to 8 slices.

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