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
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.
MINIATURE MONTE CRISTOS
I found this recipe on the Crisco site..decided to make them today. These would be great for a Guy's night...especially Super Bowl Sunday!! Pictures are my own...
Provided by Carole F
Categories Appetizers
Time 40m
Number Of Ingredients 12
Steps:
- 1. Flatten each slice of trimmed bread with rolling pin. Spread slices with mustard.(my picture shows I put mustard on first and then trimmed)
- 2. Top each piece of bread with 1 slice of ham, 1 slice of turkey and 1 slice of swiss cheese. Roll up bread tightly, using plastic wrap to assist the rolling. Wrap tightly in plastic wrap to assure even log shape. (Roll from the longest side). Chill for 30 minutes.) Beat together baking mix and eggs in medium bowl to make the batter. Add milk, salt and cinnamon.
- 3. Heat 1 1/2 inches oil in deep-fryer or deep saucepan to 375..(be careful, don't get hotter than that, they will burn easily). Unwrap each roll from the plastic wrap and secure with 4 wooden toothpicks. With a knife, slice each roll into 4 pieces, securing with toothpicks. You may end up getting more than 4 per slice of bread..depends on bread size.
- 4. Dip each piece in batter, allowing some batter to be absorbed. Fry a few pieces at a time in hot oil for 1-2 minutes or until deep golden brown, turning frequently. This goes fast..and you have to keep turning, otherwise they brown in one spot too quickly. It take NO more than a minute or so.. Also notice the little pieces of batter that came off once you place them in this hot oil...be sure to remove with slotted spoon or small strainer before adding more Cristo's..otherwise the small pieces end up burnt and will stick to your new Cristo's once you add them, these little pieces add up fast in the pot, so remove ASAP.
- 5. Drain WELL on paper towels. Serve IMMEDIATELY or keep warm in oven at 175 degrees...serve with spicy mustard.
- 6. TIP...to make a day ahead, prepare and fry as directed. Cool. Cover and refrigerate. Reheat in a single layer on a baking sheet in 425 degree oven for 8-10 minutes.
MINI MONTE CRISTO SANDWICHES
This is taken from "The Great American Favorite Brand Name Cookbook: Collectors Edition." I haven't tried any of these recipes, but I'm borrowing the book and trying to get as many posted for my personal use as possible. Hope you all enjoy!
Provided by PSU Lioness
Categories Lunch/Snacks
Time 15m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Blend 2 tbsp butter with mustard; evenly spread on each bread slice. Equally top 4 bread slices with cheese and ham; top with remaining bread, buttered side down. Cut each sandwich into 4 triangles.
- Beat eggs, milk and golden onion recipe soup mix until well blended. Dip sandwiches in egg mixture, coating well.
- In large skillet, melt 1/4 c butter and cook sandwiches over medium heat, turning once, until golden.
Nutrition Facts : Calories 118.5, Fat 8.2, SaturatedFat 4.6, Cholesterol 60.3, Sodium 209.6, Carbohydrate 7, Fiber 0.4, Sugar 0.8, Protein 4.3
MINI MONTE CRISTO SANDWICH APPETIZERS
-=UPDATE=- This recipe has been adopted and revised by me on February 16h 2005! Serve along side of fresh fruit such as melon balls, grapes and pineapple chunks.
Provided by - Carla -
Categories Lunch/Snacks
Time 20m
Yield 16 mini sandwiches
Number Of Ingredients 15
Steps:
- Place one slice each of turkey, Swiss cheese, and ham on 6 bread slices.
- Top with remaining bread slices and cut into quarters; hold sandwiches together with wooden toothpicks if needed.
- -=Batter=- Sift flour, baking powder and salt together. Add water to egg and beat slightly. Add egg to flour mixture and beat until smooth.
- Dip mini monte cristo sandwich quarters into batter and fry in hot oil until golden brown, turning once.
- Remove toothpicks and sprinkle lightly with powdered sugar.
- Serve with a side of raspberry jam to dip them inches.
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