 | | Directions |
- Roll out french bread loaf into a 10x14 inch rectangle on a greased baking sheet.
- Spread on the Dijon mustard to within 1/2" from the edge of the dough.
- Add the cranberry sauce next and then top that with an even layer of sliced turkey.
- Layer the spinach, then the brie cheese, slivered almonds, craisins and honey ham.
- Roll, jellyroll style, starting with the long end.
- Pinch the edges to seal and turn under both ends.
- Roll sandwich seam side down on the baking sheet.
- Cut one inch slits across the top of the loaf.
- Bake at 350° for 35-40 minutes or until golden brown.
- Let sit for 10 minutes to cool before serving.
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Prep Time: 15 minutes
Cook Time: 35 minutes
Container: baking sheet
Servings: 8
|  | | Ingredients | | - | | 1 canister refrigerated french loaf bread |
| - | | 2 tablespoons Dijon mustard |
| - | | 1/4 cup cranberry sauce |
| - | | 1/2 pound thin sliced deli turkey |
| - | | 2 cups fresh spinach - packed, chopped |
| - | | 4 ounces brie cheese - cubed into small chunks |
| - | | 1/2 cup slivered almonds - toasted and chopped |
| - | | 1/2 cup craisins - chopped |
| - | | 6 slices deli honey ham - or favorite variety of ham |
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