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