Preparation Steps

• Stack three slices of bread on top of each other and cut off the crusts on all four sides. Repeat this process to create 6 sandwich bases.
• Assemble the sandwiches: on the first slice of bread, layer half of the turkey and one slice of American cheese. Top with a second slice of bread, followed by half of the ham and one slice of provolone cheese. Finish with the third slice of bread. Repeat for the remaining 5 sandwiches.
• On a lightly floured surface, open one package of crescent rolls. Gently stretch and roll the dough until it is nearly twice its original size. Cut 3 long strips from the dough. Wrap one sandwich tightly in one strip of dough, using wet fingertips to seal the seams by pinching them together. Repeat with the remaining strips for that sandwich, and then repeat the entire dough wrapping process for the other 5 sandwiches using the second package of crescent rolls.
• In a large skillet, heat about 1 inch deep of cooking oil until very hot (a sprinkle of flour should sizzle immediately). Working in batches of 3 sandwiches at a time, place them flat side down in the hot oil. They should brown in about 1-2 minutes per side. Flip all sides until the dough is golden brown all over. Remove from oil and place on paper towels to drain excess oil. While the sandwiches are still hot, generously sprinkle with powdered sugar. Serve immediately with raspberry jam for dipping.