Baked Monte Cristo Sandwiches

Campbell's Baked Monte Cristo Sandwiches Recipe

Set aside the bread and serve this ham and cheese melt on puff pastry instead.  Sweet and savory never tasted so good...especially when topped with a sprinkle of confectioners' sugar.

At a glance

Prep

15 min.

Total

1 hr. 15 min.

Serves

4

Thaw: 40 min.

Bake: 20 min.

Cost per recipe: $6.37

Made With

  • Pepperidge Farm® Puff Pastry Sheets

    Pepperidge Farm® Puff Pastry Sheets

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What You'll Need

1 egg
1 tablespoon water
All-purpose flour
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
8 thin slices deli Black Forest ham
4 slices deli Swiss cheese (about 4 ounces)
Confectioners' sugar
Pure maple syrup

How to Make It

  • 1

    Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork. 

  • 2

    Sprinkle the flour on the work suface.  Unfold the pastry sheet on the work surface.  Roll the pastry sheet into a 12-inch square.  Cut into 4 (6-inch) squares.  Brush the edges of the pastries with the egg mixture.

  • 3

    With a corner of 1 pastry facing you, place 2 slices ham and 1 slice cheese on the bottom half of the pastry.  Fold the pastry over the filling to form a triangle and press the edges to seal.  Crimp the edges with a fork.  Repeat with the remaining pastries.  Brush the pastries with the egg mixture.  Place the pastries onto a baking sheet.

  • 4

    Bake for 20 minutes or until the pastries are golden brown.  Sprinkle the pastries with the confectioners' sugar.  Serve with the maple syrup.

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Recipe Nutritional Information

Made With

Pepperidge Farm Puff Pastry Sheets

calories

427

totalfat

28g

saturatedfat

15g

cholesterol

96mg

sodium

861mg

totalcarbohydrate

24g

dietaryfiber

2g

protein

18g

vitamina

15%DV

vitaminc

0%DV

calcium

23%DV

iron

11%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

Easy Substitutions

  • Easy Substitution: For a savory twist, serve with Dijon-style mustard instead of the maple syrup.
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RID#60965

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