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1
Stack three slices of bread on top of each other and cut off crusts on all four sides.
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2
Repeat for remaining 5 sandwiches.
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3
On the first slice of bread, layer turkey with one slice of American cheese.
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4
Top with a slice of bread, a layer of ham and one slice of provolone cheese.
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5
Complete the sandwich with a slice of bread.
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6
Repeat for remaining 5 sandwiches.
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7
On lightly floured surface, open one package of crescent rolls.
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8
Stretch and roll the dough until it is nearly twice the size.
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9
Cut 3 strips from the dough.
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10
Wrap one sandwich in one strip of dough.
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11
Wet fingertips to wet the seams and pinch them together.
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12
Repeat with the last two strips, then repeat with the second package of dough until all 6 sandwiches are covered.
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13
In a large skillet, heat canola oil (about 1 inch deep) until very hot (a sprinkle of flour should make it sizzle).
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14
Working 3 sandwiches at a time, place them flat side down in the oil.
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15
They should brown in 12 minutes.
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16
Flip all sandwiches until all sides are browned.
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17
Remove from the oil and repeat with the remaining sandwiches.
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18
While sandwiches are hot, sprinkle with powdered sugar, serve and dip in raspberry jam.
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19
Enjoy!
