Cheesy Monte Cristo Bombs

SERVES 12  |  ACTIVE TIME 20 Min  |  TOTAL TIME 35 Minutes


1 large egg
1 tablespoon heavy cream
2 tablespoons all-purpose flour
12 frozen white dinner roll dough balls
6 ounces greyere (or swiss) cheese, cut into 24 pieces
6 ounces medium cheddar cheese, cut into 24 pieces
1 (7 ounce) package Jones Dairy Farm Fully Cooked Ham Steak, diced
1/4 pound turkey, diced
2 tablespoons powdered sugar
berry jam, for serivng

Preheat the oven to 425°F. Lightly flour the counter top.

In a small bowl beat the egg and heavy cream together, set aside.

Place 12 dinner rolls on a microwave safe plate and microwave on defrost for about 2 minutes (or until dough is no longer frozen, but not cooked).
Prepare a baking sheet with a silicone baking mat or parchment paper.

Toss 1 dough ball in the flour and flatten and stretch it like you are making a mini pizza. Stretch the dough to about 3” across. Add 2 chunks of each cheese and about 1 tablespoon of diced ham and 1 scant tablespoon turkey to the center of the dough. Pull the edges of the dough together to create a ball. If the ball won’t seal, tap your finger tips into the flour and crimp the seal together.

Place the bombs on the baking sheet, crimped side down. Repeat until they are all on the baking sheet. Brush the bombs with the egg wash.

Bake the bombs for 12-15 minutes until the tops are golden brown and the bombs are no longer doughy. Brush with melted butter and allow to cool on the tray for 5 minutes and then dust the bombs with powdered sugar.

Place them on a serving tray. Serve with berry jam. Enjoy!

DONNA'S NOTE: The ooey gooey cheese may escape some of your Monte Cristo bombs.  That is a beautiful thing!  Scoop all that cheesy goodness up onto the plate and serve.  Your guests will go crazy over them.

Recipe developed by Donna Elick - The Slow Roasted Italian
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