Print Recipe

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


  1. Separate dough into 4 long rectangles.
  2. Place rectangles crosswise on 1 large or 2 small cookie sheets (rectangles should not touch), firmly press perforations to seal.
  3. In small bowl, combine butter and 2 tablespoons honey, mix well. Brush over dough.
  4. Bake at 375 degrees F for 8 to 12 minutes or until golden brown; cool 15 minutes.
  5. Grease a 15 x 10 x 1 inch baking pan.
  6. Carefully place one crust on pan.
  7. Top evenly with turkey.
  8. Place second crust over turkey; top with cheese and ham.
  9. Place third crust over ham; spread evenly with preserves.
  10. Top with fourth crust; brush top with 2 tablespoons honey and sprinkle with sesame seeds.
  11. Bake at 375 degrees F for 10 to 15 minutes or until loaf is deep golden brown.
  12. Let stand for 5 minutes.
  13. Cut into 6 to 8 slices.

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