Tampa Cuban Hand Pies
Description
Tampa's signature Cuban sandwich is reimagined as a warm hand pie by using refrigerated crescent roll dough.
Ingredients
•
1 (8 ounce) can crescent dough sheet (such as Pillsbury®)
•
2 tablespoons yellow mustard
•
1/4 pound sliced ham
•
1/4 pound sliced cooked pork loin
•
1/4 pound sliced Genoa salami
•
4 slices Swiss cheese, cut to fit
•
8 dill pickle chips, dried with a paper towel
•
1 egg
•
1 tablespoon milk
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2
Remove dough from the can and roll out into a 9x16-inch rectangle. Cut into 4 equal rectangles.
3
Place 1 rectangle horizontally on a work surface. Brush mustard over the surface, leaving a 1/2-inch border. Arrange ham, pork, salami, Swiss cheese, and 2 pickle chips, in that order, on the left side of the rectangle. Leave the border and right side of the dough exposed.
4
Whisk egg and milk together to make an egg wash. Brush around the border. Fold the right side over the filling and press to seal; crimp the edges with a fork. Cut a few small slits in the top of the hand pie to vent. Brush some egg wash over the top.
5
Repeat with remaining dough, mustard, filling, and egg wash. Arrange hand pies on the prepared baking sheet.
6
Bake in the preheated oven until crisp and golden brown, 22 to 25 minutes. Cover with foil if starting to brown too quickly. Remove pies to a rack to cool for 5 minutes.