I am a major fan of brunch – long, lazy, and ideally with bottomless mimosas. It should feel a little fancy while actually being totally uncomplicated. And it’s the perfect excuse to reinvent amazing favorites that aren’t usually considered breakfast.
Enter Monte Cristo Rolls. The classic turkey-ham-and-cheese sandwich is rich, decadent, and kinda time-consuming to batter and fry individually. We’re just going to roll everything up in dough and stick it in the oven instead. They’re the grown-up savory cousin of cinnamon rolls.
The tighter you roll the dough, the better they’ll look – but even if it’s a bit loose and some toppings fall out (ahem, me), it’s okay! Just pinch everything together the best you can and stick it in the muffin cup. Even the wonky ones will puff out to fill the cup when they bake.
These are a great option when you’re hosting guests or having friends over because you can get them ready the night before and just pop them in the oven in the morning.
- 1 can crescent roll dough
- ¼ cup dijon mustard
- 3 oz. deli ham, diced
- 3 oz. deli turkey, diced
- 3 oz. swiss cheese, shredded
- ¼ cup raspberry jam
- 1 T. water
- (optional) powdered sugar
- Preheat oven to 375°.
- Roll dough out in a sheet over a large surface. Holes and rough edges are totally fine.
- Spread dijon mustard evenly over surface.
- Cover with layers of ham, turkey, and swiss cheese.
- Roll dough up along the shorter edge like a jelly roll.
- Slice into a dozen rolls about 1” wide. It will be messy and they might fall apart - that's okay!
- Place slices (and any toppings that fell out) in a greased muffin tin.
- Bake at 375° for 15-20 minutes, until golden brown and bubbling.
- Stir water into raspberry jam and microwave for 20-30 seconds until fully dissolved.
- Glaze rolls with raspberry jam and dust with powdered sugar to serve.
If you aren't serving all the rolls at once, only glaze the ones you're eating immediately to prevent the rest from getting soggy.