Thursday, October 16, 2014

Halloween Bat-Wich Recipe


When their plans for their Charleston vacation are sidelined, Bonnie and Sue find that Savannah offers more than meets the eye. When they first arrive at The Magnolias, they plan on a nice quiet stay at a 200-yearold bed and breakfast; not the eighty-year-old murder of Colonel Blanchard, the disembodied voice of the missing Ghislaine, and the mysterious melody that is heard by all of the inn’s guests each midnight.

Bat-Wich Sandwiches


2    cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
2    tablespoons honey mustard
1    lb thinly sliced cooked ham
1    cup shredded chedder cheese blend (4 oz)
1    egg, beaten
1    tablespoon poppy seed, if desired
  • 1 Heat oven to 375°F. Unroll 1 can of dough into 1 large rectangle on ungreased large cookie sheet. Press or roll dough into 13x9-inch rectangle, pressing perforations to seal. Brush with honey mustard to within 1/2 inch of edges. Top with ham; sprinkle with cheese.
  • 2 Cut 14x12-inch sheet of waxed paper; place on work surface. Unroll second can of dough onto waxed paper. Press or roll dough into 13x9-inch rectangle, pressing perforations to seal. With 2-inch bat-shaped cookie cutter, cut 8 evenly spaced bat shapes in dough (do not remove cutouts).
  • 3 Use waxed paper to lift dough; invert dough onto cheese. Carefully peel off waxed paper. Seal edges with fork.
  • 4 Brush bat cutouts with beaten egg. Place cookie cutter over 1 bat cutout; sprinkle cutout with poppy seed. Repeat with remaining cutouts. Brush off any stray seeds not on cutouts.
  • 5 Bake 18 to 25 minutes or until top is deep golden brown. Cut into 8 pieces.

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