I’m a huge fan of the combo of sweet and savory, especially when it comes to breakfast, so a Monte Cristo is basically my perfect sandwich. Layers of ham, turkey, Swiss cheese, and sweet-tart berry jam, all pan-fried in a French toast batter? Yes, please! If you love the diner staple as much as I do, you’re going to love this spin on the classic. Instead of layering the components, I’ve coiled them into something akin to a cinnamon roll, but with a secret hack that means they come together in less than an hour. Because they come together quickly with simple ingredients, these are the perfect last-minute addition to any brunch spread (I’m planning to make them for Easter and Mother’s Day for sure). Read on for all my tips.
The dough:
Love cinnamon rolls, but hate having to prep the yeasted dough the night before? Yeah, me too. Enter Pillsbury pizza dough. This product does wonders in a pinch, let me tell you. If you’re unfamiliar, it’s pretty similar to crescent roll dough, but without the seams. All you have to do is pop, roll, stretch, and layer.
The assembly:
Speaking of layering, here’s how I maximized all the Monte Cristo-inspired goodness into these rolls: Flatten one tube of dough, top it with Dijon mustard and ham, then lay another right on top of it, and top that one with raspberry jam, Swiss cheese, and turkey. Then roll it up! These two layers of dough result in super poofy buns that have the most delectable pocket of cheese inside. I recommend sprinkling these with a little confectioners’ sugar, and dipping them into maple syrup and even more jam, but you do you.
Storage:
Pre-make the rolls and store in the freezer or refrigerator overnight until ready to bake. Once the rolls come to room temperature, you can store them in plastic zip-top bags or cover with foil for up to 3 days. These are best eaten warm, so be sure to reheat thoroughly.
Try this recipe and let me know what you think!
