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Cook'n with Betty Crocker 
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Crescent Cristo Sandwich Loaf |
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Serves: 8 Print this RecipeLori Ann Rizzo - College Station, Texas Bake-Off® Contest 36, 1994 Ham, turkey and Muenster cheese are layered with flaky crescent dough in this delicious honey-glazed sandwich loaf. LOAF 2 (8-ounce) cans refrigerated crescent rolls 2 tablespoons margarine or 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 1/3 to 1/2 cup red raspberry preserves TOPPING 2 tablespoons honey 1 tablespoon sesame seeds Heat oven to 375°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 margarine and 2 tablespoons honey; mix well. Brush over dough. Bake at 375°F. 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. 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 seed. Bake at 375°F. for 10 to 15 minutes or until crust is deep golden brown and loaf is hot. Let stand 5 minutes. Cut into 8 slices. Nutrition Per Serving: Calories 440; Protein 17g; Carbohydrate 45g; Fat 23g; Sodium 1220mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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