Monte Cristo (shugarysweets)

1 loaf wheat or white bread (18 slices)
2 pkg Pillsbury Crescent Rolls (or the new sheets works better)
1/2 lb thinly sliced turkey
1/2 lb thinly sliced ham
6 slices provolone cheese
6 slices American cheese
cooking oil
raspberry jam, for dipping
powdered sugar, to garnish

Stack three slices of bread on top of each other and cut off crusts on all 4 sides. Repeat for remaining 5 sandwiches. On first slice of bread, layer turkey with 1 slice of American cheese. Top with a slice of bread, a layer of ham and one slice of provolone cheese. Complete the sandwich with a slice of bread. Repeat for remaining 5 sandwiches. On lightly floured surface, open 1 pkg Crescent rolls. Stretch and roll the dough until it is nearly twice the size. Cut 3 strips from the dough. Wrap 1 sandwich in one strip of dough. Wet fingertips to wet the seams and pinch them together. Repeat with last 2 strips, then repeat with second pkg dough until all 6 sandwiches are covered. In large skillet, heat canola oil (about 1″ deep) until very hot (sprinkle of flour should make it sizzle). Working 3 sandwiches at a time, place them flat side down in oil. They should brown in 1 – 2 min. Flip all sandwiches until all sides are browned. Remove from oil and repeat for remaining sandwiches. While sandwiches are hot, sprinkle with powdered sugar, serve and dip in raspberry jam. Enjoy! Makes 6 sandwiches.



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