Oh, MY, was this ever a wonderfully delicious treat for brunch! I had some leftover roast pork loin that I had baked and the hubs had sliced super thin on our slicer and froze, plus leftover ham from Christmas in the freezer, just begging to be turned into something spectacular! And I think that I did them both proudly! My “Ham, Roast Pork and Boysenberry Monte Cristo Breakfast Ring” was insanely delicious!

And guess what? It’s silly easy to make, too! You can certainly just use thinly sliced ham and roast pork, (*or swap the pork for turkey if you’d like), from the deli for convenience for this. And you can, of course as always, use whatever cheese makes you smile! I used swiss, but you could certainly swap out the swiss for white cheddar, monterey jack, mozzarella, provolone, havarti….did I hit on something you like? No? Ok, here’s a few more! Fontina, emmantal, gouda, brick or brie maybe? 😉 Whatever cheese, or a mix of cheeses, you like! Just go for it!!

I used a boysenberry spreadable fruit by Dickinson’s, but you can change that up too! Blackberry, red raspberry, blueberry, black cherry, red current, or even humble strawberry would all be delicious! But MAN…that boysenberry was fantastic!! 

And don’t forget to dust each serving with powdered sugar! It wouldn’t be a “Monte Cristo” without it!  And those little extra touches, always say that you care! 🙂

*Since it’s just the two of us here, I only dusted the servings we were eating at the time, as I didn’t want to reheat the leftovers with powdered sugar on them in the oven. But if making this for your family, or a brunch, or potluck, definitely dust the whole top when serving, of course.

We enjoyed these just as is, but you could always warm a little of the jam, or even maple syrup, and serve on the side for dipping! Or place into a small bowl in the center for an even prettier presentation if making for a party!

I so hope that you enjoy, and keep this recipe in mind for a fun breakfast, brunch, or even a potluck dish! This also makes for a delicious lunch or light and easy supper, too! Who doesn’t LOVE breakfast food for supper? 🙂

The crispy, flaky crust …. surrounding tender, juicy layers of baked ham and roast pork (or turkey), …. topped with boysenberry jam….and gooey melted swiss cheese…..OH, man …. just heavenly! So be sure to save my “Ham, Roast Pork and Boysenberry Monte Cristo Breakfast Ring” for whenever you’d like a little something special! It’s easy-peasy to prepare, and looks like you slaved! Such a beautiful presentation for any occasion! And smells so AMAZING in the oven…you won’t have to call them twice to the table!! Also makes for a spectacular brunch or party dish!! Enjoy!!

Yield: 8 - 10 small servings

Ham, Roast Pork or Turkey and Boysenberry Monte Cristo Breakfast Ring

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Ingredients

• 2 tubes Pillsbury Crescent Rolls (8 count each)
• 7 slices swiss cheese, sliced into 4ths corner-to-corner
• 1/2 lb. thin slices leftover baked ham, (can sub deli ham)
• 1/2 lb. thin slices leftover roast pork loin or turkey, (can sub deli roast pork or roast turkey)
• 1/2 cup boysenberry jam, (I used Dickinson's)
• 1 egg beaten with 1 tsp. cold water
• 2 Tbl. powdered sugar for dusting, or as much/little as you'd like
• (smal bowl of warmed jam and/or warmed maple syrup for dipping, optional)

Instructions

Preheat oven to 375º F. and line a large baking sheet with a silpat liner, sprayed foil, or parchment paper. Jam may leak out, so I highly recommend that you do this, unless you enjoy scrubbing a baking sheet until your arms fall off.

Unroll Pillsbury Crescent Rolls and place crescents onto lined baking sheet in a sunburst patter with the points facing outward. The wide ends overlapping slightly, leaving a 4 -5" circle in center.

Top dough over wide ends with half of the swiss cheese. Top with slices of ham and roast pork or turkey. Top with jam, then rest of cheese.

Pull each outer crescent point up and over filling and tuck point underneath other (inner) side. Brush dough with egg wash.

Bake in preheated 375º F oven for about 25 minutes, or until deep golden. (My oven is a little slow and took 30, but start watching it at about 22 minutes if your oven runs hot. All ovens are different). Better to over bake this a tad, than to under bake. Crispy is better than dough that is not fully cooked!

Let cool for about 10 minutes, dust with powdered sugar, then cut into slices. Serve warm.

*Can place a small bowl of warmed jam and/or maple syrup in center of ring for dipping only if desired.