Monte Cristo

Stack three slices of bread on top of each other and cut off crusts on all four sides. Repeat for remaining 5 sandwiches.

On the first slice of bread, layer turkey with one slice of American cheese. Top with a slice of bread, a layer of ham and one slice of provolone cheese. Complete the sandwich with a slice of bread. Repeat for remaining 5 sandwiches.

On lightly floured surface, open one package of crescent rolls. Stretch and roll the dough until it is nearly twice the size. Cut 3 strips from the dough. Wrap one sandwich in one strip of dough. Wet fingertips to wet the seams and pinch them together. Repeat with the last two strips, then repeat with the second package of dough until all 6 sandwiches are covered.

In a large skillet, heat canola oil (about 1 inch deep) until very hot (a sprinkle of flour should make it sizzle). Working 3 sandwiches at a time, place them flat side down in the oil. They should brown in 1–2 minutes. Flip all sandwiches until all sides are browned. Remove from the oil and repeat with the remaining sandwiches.

While sandwiches are hot, sprinkle with powdered sugar, serve and dip in raspberry jam. Enjoy!