Ham and Cheese Bat-wiches

 

2

cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls

2

tablespoons honey mustard

1

lb thinly sliced cooked ham

1

cup shredded Colby-Monterey Jack 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.