Mini Cuban sandwich pockets are a departure from traditional Thanksgiving appetizers. Store bought crescent dough is stuffed with spiced ground pork, ham, Swiss cheese and a dill pickle before it is baked in the oven until golden brown. They should be served piping hot with ground mustard on the side. You can make these mini sandwiches ahead of time and freeze them until you are ready to bake. This is also a great recipe to use up thanksgiving leftovers. You can replace the ground pork with turkey or change the flavor profile all together and add a bit of stuffing and mashed potatoes.
Mini Cuban Sandwich Pockets
Courtesy of Pillsbury
3 tablespoons coarse-grained mustard
1/4 teaspoon Watkins™ Ground Cumin
2 cans Pillsbury™ Crescent Recipe Creations™ refrigerated seamless dough sheet
8 oz ground pork
6 slices (3/4 oz each) cooked ham from deli
6 slices (3/4 oz each) Swiss cheese
18 dill pickle chips
Step 1: Heat oven to 400°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray.
Step 2: 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.
Step 3: 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.
Step 4: Bake 15 to 18 minutes or until golden brown and meat thermometer inserted in center of pockets reads 160°F.