MONTE CRISTO SQUARES

Appetizers|Brunch|Pork

Ingredients

2 packages Pillsbury Crescent rolls

2 tablespoons Dijon mustard

¼ pound deli turkey, sliced

¼ pound provolone cheese, sliced

¼ pound baked ham, sliced

¼ pound Swiss cheese, sliced

1 cup seedless raspberry jam, divided

3 eggs

3 teaspoons grated Parmesan cheese

¼ teaspoon black pepper

¼ cup powdered sugar

Instructions

Preheat oven to 350 degrees. Cover bottom of 9” x 13” glass baking dish with 1 package of crescent rolls and pinch the seams together.

Spread the Dijon mustard over the crescent rolls (easiest to spread with an offset spatula).

Layer the turkey on top of the mustard, followed by half of the Swiss cheese, the ham, and then the other half of the swiss cheese.

Spread 1/3 cup of the raspberry jam evenly over the top of the cheese.

Beat eggs, Parmesan, and black pepper together. Pour over top and reserving about 1 tablespoon for brushing on the top. Tilt the casserole so that the eggs are evenly covering everything in the dish

Place second package of crescent rolls on top and brush with remaining egg mixture.

Cover with foil and bake for 30 minutes. Remove the foil and bake for 10-15 minutes more until golden brown.

Allow to cool to room temp and then dust with the powdered sugar (through a fine mesh sieve). Cut into squares.

Place the remaining raspberry jam in a small ramekin and heat for 30 seconds in the microwave. Place the squares on a platter and serve the warm jam on the side for dipping.