Mini Monte Cristo

Directions

1. Flatten each slice of trimmed bread with rolling pin. Spread slices with mustard. Top each with 1 slice each ham, turkey, and Swiss cheese. Roll up bread tightly using plastic wrap to assist in rolling. Wrap very tightly in plastic wrap to assure even log shape. Chill for 30 minutes.
2. In a medium bowl beat together baking mix and eggs. Add evaporated milk, salt and cinnamon.
3. In deep frying pan heat 1 ½ inches of shortening to 375°. Unwrap each roll and secure with 4 wooden tooth picks. With a serrated knife, slice each roll into 4 pieces (each secured with a tooth pick).
4. Dip each piece in batter, allowing some batter to be absorbed. Fry a few pieces at a time in hot oil for 1 to 2 minutes or until golden brown, turning frequently. Drain on paper towels. Serve immediately or keep warm in 175° oven. Serve with a spicy mustard sauce.
5. *To make a day ahead, prepare and fry as directed. Cool. Cover and refrigerate. Reheat in single layer on a baking sheet in 425° oven for 8 to 10 minutes.