Monday, October 18, 2010


1 can refrigerated breadstick dough (12 breadsticks) or two cans crescent roll dough
6 or 8 slices deli ham
Monterey Jack cheese, cut into 1/2-inch strips
1 egg yolk, lightly beaten
Assorted food colorings

1. Preheat oven to 350°F. Place 6 breadsticks on ungreased baking sheets. Spread with mustard as desired. Divide ham strips evenly among breadsticks (roll slice so it fits in the middle of dough), placing over mustard. Repeat with cheese. Top with remaining 6 breadsticks. Gently stretch top dough over filling; press doughs together to seal.

2. Score knuckle and nail lines into each sandwich using sharp knife. Do not cut completely through dough. Tint egg yolk with food coloring as desired. Paint nail with egg yolk mixture.

3. Bake on lower oven rack 12 to 13 minutes or just until light golden. Let cool slightly. Serve warm or cool completely.

* I used two cans of crescent roll dough. I laid out the dough and pressed the seems together and cut it into 8 peices.

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