Club Sandwich Roll

 

When bloggy buddy, Jenna, from The Painted Apron shared this recipe recently, I knew that I had to try it out.  You can check Jenna's pictures and recipe out here.  I asked her if she minded if I shared it and she quickly obliged.  Thanks for the awesome recipe, Jenna!  It's perfect for football season, or any time.  Jenna used a can of breadstick dough, but I couldn't find any, and my substitution is below.  Jenna gave exact amounts, but I just winged it.

1 can seamless crescent roll dough

2-3 T mayonnaise

2 T mustard

thinly sliced ham

thinly sliced turkey

sliced cheese (I used Muenster)

5-6 slices crispy bacon

 

Unroll dough into a rectangle on a cutting board.  Spread with mayonnaise and mustard.  Lay meats and cheese on in even layers.   Top crosswise with bacon slices.

 

  Carefully roll dough up into a log as tightly as possible.  Cut roll in half and then cut each half in half again,  and then each piece in half, until you have 8 slices. 

 

 

Lay sandwich slices on a parchment lined baking sheet and bake at 375 for 15-20 minutes, until bread is cooked and golden. 

Makes 8 slices

A son and a grandson of mine decided to dip their slices in ranch dressing that was mixed with some Sriracha!  I may spread it with that next time.  

I am sharing this with:

Make It Pretty Monday 

Share Your Cup

Full Plate

Foodie Friday

Weekend Potluck

Creative Ways

Thank you for your visit!  xo

Overnight Cream Cheese Stuffed French Toast

Yes, it's still quite warm here in Texas and tea is outside.  How about joining me for some stuffed french toast?  I love sandwiching a pretty doily in between two clear glass plates for a pretty effect.

I'm using my Royal Vale cottage teacup.  I'm not ready to head into Fall quite yet.  It's hard with the temperatures still so hot here in Texas.

 

 This recipe was recently in The Dallas Morning News.  One of my grandsons, who loves to cook, helped me make this.  We put it together the night before and enjoyed it the next morning.  

1 8-ounce pkg. reduced- fat cream cheese

3 T. sugar

1 t. vanilla (my addition)

8 slices cinnamon-swirl bread (I used Pepperidge Farm)

1/2 cup chopped pecans

4 eggs

1/2 cup milk

Assorted fresh berries ( The Dallas Morning News suggested sauteed apples slices or fresh peaches)

Syrup

MIX reduced-fat cream cheese, vanilla and sugar until blended; spread onto bread. Place 4 bread slices, cream cheese-sides up, in 8-inch square baking dish sprayed with cooking spray. Sprinkle with chopped pecans. Cover with remaining bread slices, cream cheese-sides down.
 
WHISK eggs and milk until blended; pour over bread. Cover; refrigerate overnight.
 
HEAT oven to 350 degrees.   Bake, uncovered, 30 to 35 min. or until center is set and top is lightly browned. Serve topped with berries and syrup, if desired.

Serves 4-8, depending on portion size.  

I am sharing this with:
 

Make It Pretty Monday
Tea Time Tuesday
Tuesday Cuppa Tea 
Friends Sharing Tea
Tea Cup Tuesday 

Share Your Cup
Full Plate
Foodie Friday
Weekend Potluck

Thank you for your visit!  xo

Magic Marshmallow Crescent Puffs

 Today I'm having tea with my Rosina teacup that I received awhile back for Stephanie's teacup exchange at The Enchanting Rose.  I cut some bougainvillea vine because it matches the flowers  on my cup perfectly.

 

When I went to my nephew's wedding in Arizona back in March, bougainvillea vines were blooming everywhere.  I bought one this Spring and have it in a pot on my patio.  I'm hoping that I can keep it.   I love their papery blossoms with the tiny flowers that burst forth inside of them.

 Magic Marshmallow Crescent Puffs

This recipe was a winner of the Pillsbury Bake-Off back in 1969.  I started teaching Home Ec in 1970 and included this recipe for the students to make.  I used to make it for my own kids and now the grandkids enjoy them.  They are magical because the marshmallow melts and forms a gooey center.  Nuts are good sprinkled on top, but kids seem to like cinnamon chips or chocolate  chips.  I hope you try this winner of a recipe.

Rolls

1/4 cup granulated sugar

2 tablespoons Pillsbury BEST® all-purpose flour

1 teaspoon ground cinnamon

2 cans (8 oz each) refrigerated crescent dinner rolls

16 large marshmallows

1/4 cup  butter or margarine, melted

Glaze

1/2 cup powdered sugar

1/2 teaspoon vanilla

2 to 3 teaspoons milk

Steps

• Heat oven to 375 degrees.. Spray 16 medium muffin cups with  No-Stick Cooking Spray. In small bowl, mix granulated sugar, flour and cinnamon.
   
• Separate dough into 16 triangles. For each roll, dip 1 marshmallow into melted butter; roll in sugar mixture. Place marshmallow on shortest side of triangle. Roll up, starting at shortest side and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip 1 end in remaining butter; place butter side down in muffin cup.
   
• Bake 12 to 15 minutes or until golden brown. (Place foil or cookie sheet on rack below muffin cups to guard against spills.) Cool in pan 1 minute. Remove rolls from muffin cups; place on cooling racks set over waxed paper.
   
• In small bowl, mix powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle glaze over warm rolls.  Serve warm.

 

Can you spot my play duck in my waterfall?

I am sharing this with:

Make It Pretty Monday
Tea Time Tuesday
Tuesday Cuppa Tea 
Friends Sharing Tea
Tea Cup Tuesday 

Share Your Cup
Full Plate
Foodie Friday
Weekend Potluck
Fresh Cut Fridays