CUBAN-STYLE SANDWICH POCKETS
Not your ordinary ham and cheese. Delve into these flaky crescent pockets for some seriously good eats.
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray.
- In small bowl, mix mustard and cumin. Unroll dough sheets on work surface. Cut each sheet into thirds. Press each third into 7 1/2x4 1/2-inch rectangle. Spread mustard mixture evenly over each rectangle to within 1/2 inch of edges.
- Shape pork into 6 (3-inch) squares; place over mustard on each rectangle. Top each pork patty with 1 slice ham, 1 slice cheese and 3 pickle chips. Fold dough over filling; press edges firmly with fork to seal. Prick top of each pocket 3 times with fork. Place pockets 2 inches apart on cookie sheet.
- Bake 15 to 18 minutes or until golden brown and meat thermometer inserted in center of pockets reads 145°F.
- Heat oven to 400°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray.
- In small bowl, mix mustard and cumin. Unroll dough sheets on work surface. Cut each sheet into thirds. Press each third into 7 1/2x4 1/2-inch rectangle. Spread mustard mixture evenly over each rectangle to within 1/2 inch of edges.
- Shape pork into 6 (3-inch) squares; place over mustard on each rectangle. Top each pork patty with 1 slice ham, 1 slice cheese and 3 pickle chips. Fold dough over filling; press edges firmly with fork to seal. Prick top of each pocket 3 times with fork. Place pockets 2 inches apart on cookie sheet.
- Bake 15 to 18 minutes or until golden brown and meat thermometer inserted in center of pockets reads 145°F.
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