Oven Baked Monte Cristo Sandwiches



Love a yummy Pillsbury Crescent Roll Recipe?  Try these out also . . .


It’s been over two years since I made this recipe for the first time, but when someone commented that they had it a few weeks ago for Easter brunch I knew it was time to pull it out again!  It’s one of those recipes that my diet only allows me to make once every two or three years (even after using reduced fat crescent rolls . . .), but such a yummy meal to have ready for dinner before we headed out to baseball practice.  (And maybe ever-so-slightly healthier than nachos or a hot dog at the ball park?)


It makes two huge sandwiches which we cut into five servings each and served with fruit.  They are simply delicious, perfect for a busy weeknight, and you could even serve them as finger food if you’re having family over for Mother’s Day (or for an upcoming graduation party!)  Here’s the recipe . . .




Monte Cristo Sandwich


  1. 2 cans Pillsbury Crescent rolls
  2. 3 tablespoons butter, melted
  3. 3 tablespoons honey
  4. 6 ounces thinly sliced smoked turkey
  5. 6 ounces medium sliced muenster cheese
  6. 6 ounces thinly sliced cooked ham
  7. ½ cup red raspberry preserves (Could substitute with Strawberry, but I like them much better with raspberry if you have it on hand)
  1. Press crescent rolls into eight large rectangles (four per package of crescent rolls).
  2. Melt butter and honey in microwave for 30 seconds, brush over rolls, reserving a small amount to use later.
  3. Bake at 350 for 10 minutes (until lightly browned).  Cool for 10 minutes.
  4. Now you’re going to layer these like lasagna (the crescent rolls will be your “noodles”).  Place turkey on top of first crescent sheet, then cover with another crescent sheet.
  5. Next layer ham and cheese, then another sheet of crescent rolls.
  6. Finally layer with jam and one more sheet of crescent rolls.
  7. Brush crescent rolls with remaining honey butter, pop in oven for another 10-15 minutes, until crust is browned and cheese melted.
  8. Cool ten minutes and slice into 6-8 servings.  Enjoy!


Here’s the crescent rolls baking for the first time . . .


Then brush with honey butter. . .


And they come out looking like this. . .


Layer together the deli meat, cheese, and preserves. . .


And bake until golden brown!

If you’re looking for more penny pinched meal deals, you might also enjoy some of our family’s favorite slow cooker recipes (cooked by our favorite slow cooker, a.k.a. Mrs. Potts. . .) 


If you need a little more menu inspiration, go HERE


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  1. Jennifer G. says:

    I made these about a month ago and LOVED them!!! My husband wasn’t a fan of the jam, so I might only make a little portion with the jam next time, for me. 🙂

    • Laurie says:

      I’m so glad you liked them Jennifer (and I understand him not liking the jam…. it’s a guy thing!) I was thinking you could make some amazing peanut butter and jellies if you did the same thing and just layered peanut butter and jelly between each layer…. mmmmmm… 🙂

  2. My husband LOVES monte cristos and when I showed him this recipe he said “Oh WoW! Let’s eat that for dinner tonight, so I guess that’s what we’re going to have! Thanks for the recipe 🙂

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