Category: DELISH.COM

COOKING THURSDAY ~ MONTE CRISTO ROLLS ~ BLOG 365.155A

One of my VERY favorite sandwiches of all time is a Monte Cristo. But they are a lot of work to make for a crowd. So, I was delighted when I ran across a recipe for making the same sandwich into a handheld roll! Instead of all the individual layers and deep frying the sandwich they are rolled tightly like a cinnamon roll and baked. You can make your own dough or short cut it with Pillsbury pizza dough.

These two layers of dough result in large, flaky buns that have the most delectable pocket of sweet and meaty cheese inside. Sprinkling these with a little powdered sugar as well as dipping them into a bit more raspberry jam and maybe a bit of PURE maple syrup make them absolutely delectable.


MONTE CRISTO ROLLS adapted from DELISH
2 cans Pillsbury pizza dough divided
1/4 cup Dijon mustard OR mayonnaise
8 ounces thinly sliced deli-style tavern ham
6 tablespoons raspberry jam
8 ounces Gruyere or baby Swiss cheese, thinly sliced
8 ounces thinly sliced deli-style turkey
1 LARGE egg 
2 tablespoons heavy cream
Powdered sugar, for serving
PURE maple syrup, for serving

  • Preheat to 350°.
  • Grease a 13×9 inch baking dish with butter.
  • Spread 1 can of dough on a lightly floured surface until evenly rolled into a fairly thin rectangle shape.
  • Spread a thin layer of mustard over top, leaving a 1/4″ border on all sides.
  • Layer ham over the mustard.
  • Unroll the second can of dough and lay flat on top of ham, rolling out lightly also.
  • Spread raspberry jam on top of dough, also leaving a 1/4″ border.
  • Layer cheese over jam, covering entire surface.
  • Layer turkey over cheese.
  • Starting from the short side, tightly roll up dough, making sure to tuck in edges as you go.
  • Slice roll into 6 pieces.
  • Arrange loosely in prepared dish like you would a cinnamon bun. 
  • Use toothpicks if necessary.
  • In a small bowl, beat egg and cream until blended.
  • Brush tops and sides of rolls with egg mixture.
  • Bake rolls 40-45 minutes until puffy and golden brown on the outside, 40 to 45 minutes.
  • Let cool slightly.
  • Transfer rolls to a platter.
  • Serve warm.
  • Dust with confectioners’ sugar.
  • Serve with more raspberry jam for dipping.

NOTES: These can pre-made ahead of time and stored in the freezer or overnight in the refrigerator.

CIDER GLAZED CHICKEN THIGHS ~ BLOG 365.245

CIDER GLAZED CHICKEN THIGHS adapted from delish.com

This one-pot dinner, filled with butternut squash, apples, and juicy chicken thighs is perfect for a cool fall evening. The apple cider glazed chicken thighs are warm and spicy and will satisfy any fall menu.

1 butternut squash, peeled and cubed
2 Granny Smith apples, sliced
1/2-3/4 pounds cubed or baby potatoes
2 tablespoons avocado oil, divided
1 tablespoon FRESH chopped rosemary
FRESH ground sea salt and black pepper, to taste
6 bone-in, skin-on chicken thighs, trimmed

  • Preheat oven to 425°.
  • In a medium bowl, add potatoes, apples and chopped rosemary and season with salt and pepper, to taste.
  • Drizzle with 1 tablespoon avocado oil and toss until combined.
  • In a large ovenproof skillet over medium-high heat, heat remaining oil.
  • Add chicken and sear, skin side down, until golden, about 2 minutes.
  • Remove chicken from heat while you make the glaze.

GLAZE
2/3 cup apple cider
2 tablespoon QUALITY honey
1 tablespoon creamy horseradish sauce
1 tablespoon butter

  • Bring mixture to a rapid simmer and cook until mixture has reduced slightly then whisk in the butter.

3-4 rosemary sprigs, for skillet

ASSMBLY

  • Return the chicken to the skillet, skin side up, and scatter the butternut squash pieces, potatoes and rosemary sprigs around the chicken.
  • Turn off the heat and transfer the entire skillet to the oven.
  • Bake 20 minutes until the squash is tender and the chicken is cooked through. (If potatoes need longer to
  • cook, transfer chicken to a cutting board to rest and continue cooking until tender.
  • Serve chicken over potatoes and squash with pan drippings.