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Cuban Sandwich Pinwheels with Spicy Maple Mustard Sauce

cuban sandwich pinwheels with spicy maple mustard sauce Appetizer
Cuban Sandwich Pinwheels with Spicy Maple Mustard Sauce
  • Prep 25 min
  • Total 4 hr 45 min
  • Ingredients 10
  • Servings 10

All of the best flavors of a classic Cuban sandwich—pork, ham, Swiss cheese and pickles—get layered in these crescent pinwheels for a tasty twist on a crowd favorite. The best part might just be the slow-cooked pork with mojo marinade; it’s extra juicy, tender and flavorful, and gives these roll-ups an authentic taste that can’t be beat. Serve these with a side of addictively sweet and spicy maple-mustard sauce for dipping, and get ready for compliments! MORE+ LESS-

November 13, 2018
Bake-Off® Contest 49, 2019
Diana Barry
Randolph, Vermont
Pillsbury Crescents
Make with
Pillsbury Crescents

Ingredients

1
boneless pork butt or shoulder roast, or pork loin roast (2 to 3 lb), trimmed of fat, cut in half
1/4
teaspoon salt
1/4
teaspoon pepper
1 1/2
cups mojo marinade (from 24-oz bottle)
1
can (8 oz) Pillsbury™ refrigerated crescent dough sheet
2
oz thinly sliced Swiss cheese
2
oz thinly sliced cooked ham
2
dill pickle spears, finely chopped (about 1/3 cup)
1/2
cup spicy brown mustard
1/4
cup real maple syrup

Steps

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  • 1
    Using small knife, make 1/2-inch cuts over surface of pork. Place pork in 3 1/2- to 4-quart slow cooker; sprinkle with salt and pepper. Pour marinade over pork. If necessary, add up to 1/2 cup water so liquid is three-fourths of the way up sides of pork.
  • 2
    Cover; cook on High heat setting 4 to 5 hours (or on Low heat setting 8 to 10 hours) or until tender.
  • 3
    Remove pork from slow cooker to cutting board. Reserve liquid in slow cooker. Using 2 forks, shred pork into small pieces. Place pork in medium bowl; add 1/4 cup liquid from slow cooker to keep pork moist. Discard remaining liquid.
  • 4
    Heat oven to 375°F. Spray large cookie sheet with cooking spray. Unroll dough on work surface; shape and press evenly into 9-inch square.
  • 5
    Top dough with cheese and ham. Top with 1 1/2 cups of the shredded pork. Sprinkle evenly with pickles. Roll up square tightly; pinch seam to seal. Using serrated knife, cut roll into 10 slices, about 3/4 inch thick. Place slices cut side down on cookie sheet.
  • 6
    Bake 15 to 19 minutes or until golden brown.
  • 7
    Meanwhile, in small bowl, stir mustard and maple syrup until well blended. Serve with pinwheels. Refrigerate any remaining shredded pork for another use.

Expert Tips

  • You can refrigerate any remaining shredded pork for 3 to 5 days. Make sandwiches for lunch or toss it into pork burrito bowls!

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
550mg
23%
Potassium
160mg
5%
Total Carbohydrate
17g
6%
Dietary Fiber
1g
3%
Sugars
7g
Protein
11g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • My dish represents my family, my own journey through life, and tells the story of a unique set of experiences that brought together different cultures through food. I am a first-generation American whose family fled from Cuba’s dictatorship in the late 1960s. Those who managed to escape persecution sought freedom in a new homeland, which for us was the United States. Over the years, my family connected with some extended family who had also left Cuba, and we created a new community with these relatives. Christmas Eve, or “Noche Buena,” was spent with this family and involved a longtime tradition: the pig roast. We all went to a farm and picked out the exact pig that we would be cooking. We would then marinate the pig for days in “mojo” made with hand-squeezed limes and sour oranges, fresh garlic and a seasoning mix. The pig was then put on a grate and into a box, then covered with hot coals for no less than 12 hours. Once done, the skin is crispy, the bones pull out clean and the tender meat is served with rice, beans and yucca for Christmas Eve dinner. The entire city of Miami smells of roasted pork on Christmas Eve. This smell still transports me to my childhood at Christmastime. That is the power of food. It can transport you to a different time in your life, make you feel like a child again and make you feel a family’s love better than anything else can. While this meal is delicious, the best part of it comes on the days after when we make Cuban sandwiches with the leftovers. Ham, cheese, mustard, pickles, and the leftover pork gets pressed between slices Cuban bread to make the perfect sandwich. It is just the right mix of crunchy, cheesy and tangy from the pork. This is the inspiration for my Cuban Sandwich Pinwheels, which have also become a favorite. The maple mustard served with this recipe represents where my life has taken me since leaving Miami. I currently live in Vermont, and I now know what real maple syrup is. Though a traditional Cubano is served with yellow mustard, I put a new spin on the condiment, which symbolizes my current life.
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