Crispy Monte Cristo Rolls with Ham, Turkey and Swiss

A ham and cheese filling wrapped in a buttery crescent roll crust—these Monte Cristo Rolls are a delicious, easy twist on the classic sandwich. With just six simple ingredients and about 35 minutes from start to finish, they’re perfect for a party appetizer, a festive brunch, or a holiday breakfast. Serve them dusted with powdered sugar and alongside raspberry or strawberry jam for a sweet-and-savory treat.

The Monte Cristo is a classic American take on the French croque monsieur, traditionally made with bread, ham, cheese such as Swiss or gruyere, and egg. This recipe keeps those familiar flavors but swaps bread for canned crescent roll dough to create easy, bite-sized rolls. They’re great for feeding a crowd and simple enough to get kids involved in the kitchen.

Ingredients

• Crescent roll dough – 16 ounces total (two cans or two full sheets). Using canned crescent dough sheets keeps this quick; if you use crescent rolls, press the perforations together to form solid sheets.
• Mayonnaise + mustard – 2 tablespoons mayonnaise and 2 tablespoons mustard combined to make a tangy spread. Substitute Dijon for a spicier note or use all mayo or all mustard to suit your taste.
• Ham – ½ pound thinly sliced deli ham. Honey or maple ham adds a touch of sweetness but any thinly sliced ham will work.
• Swiss cheese – 8 ounces, shredded. Gruyere can be substituted for a bolder flavor.
• Egg – 1 egg, whisked, to brush the rolls for a golden finish.
• Optional serving – powdered sugar for dusting and ½ cup raspberry preserves or strawberry jam for dipping.

Instructions

Step-by-step photos are provided to make the method easy to follow.

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, combine the mayonnaise and mustard to make a smooth spread.
3. Unroll both cans of crescent roll dough and press the perforations together to form two full sheets.
4. Spread the mayo-mustard mixture evenly over each sheet, leaving a 1-inch border around the edges.
5. Layer the thinly sliced ham evenly over the spread, then sprinkle with shredded Swiss cheese.

6. Starting with the short side, roll each sheet tightly over the ham and cheese to form two long logs.
7. Use a serrated knife to slice each log into eight roughly 1-inch-thick rolls, for a total of 16 rolls.
8. Arrange the rolls cut-side up on a parchment-lined or lightly greased rimmed baking sheet, leaving about 1/2 to 1 inch between each roll so they can expand.
9. Brush the tops evenly with the whisked egg.
10. Bake for 20–22 minutes, until the rolls are puffed and golden brown.
11. Remove from the oven and, if desired, dust lightly with powdered sugar. Serve warm with raspberry or strawberry jam for dipping.

Recipe tips

• Use canned crescent roll sheets when possible; if using individual crescent rolls, be sure to press the perforations closed so the filling doesn’t leak out.
• Roll the dough tightly over the fillings to help the rolls hold their shape while slicing and baking.
• If you don’t have a large 12″ x 18″ baking sheet, split the rolls across two smaller sheets, keeping space between each roll.
• This recipe yields 16 rolls. To make fewer, halve the recipe and use one can of dough to produce eight rolls.
• Make ahead: assemble and bake in advance, then reheat before serving for a warm, crisp result.

How to store and reheat

• Store: Keep leftovers in an airtight container in the refrigerator for up to 5 days. Do not leave them at room temperature because they contain dairy.
• Air fryer: Reheat at 400°F for about 5 minutes for a crisp exterior and gooey interior.
• Skillet: Pan-fry on medium heat for 2–3 minutes per side until warmed through.
• Oven: Reheat on a baking sheet in a 400°F oven for 6–8 minutes.
• Microwave: Heat for 30–60 seconds on a microwave-safe plate until warm (texture will be softer than oven or air fryer reheating).