Not your ordinary ham and cheese. Delve into these flaky crescent pockets for some seriously good eats.
Bake-Off® Contest 47, 2014
Courtney Sawyer
Bellingham, Washington
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3
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tablespoons coarse-grained mustard
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1/4
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teaspoon Watkins™ Ground Cumin
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2
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cans Pillsbury™ refrigerated Crescent Dough Sheet
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8
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oz ground pork
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6
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slices (3/4 oz each) cooked ham from deli
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6
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slices (3/4 oz each) Swiss cheese
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18
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dill pickle chips
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1
Heat oven to 400°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray.
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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.
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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.
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4
Bake 15 to 18 minutes or until golden brown and meat thermometer inserted in center of pockets reads 160°F.
Expert Tips
It’s easy to substitute crescent dinner rolls for the seamless dough sheet. Just unroll the dough and firmly press perforations to seal.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 440
- Calories from Fat
- 220
% Daily Value
- Total Fat
- 25g
- 38%
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- Saturated Fat
- 11g
- 55%
- Trans Fat
- 0g
- Cholesterol
- 55mg
- 18%
- Sodium
- 1460mg
- 61%
- Potassium
- 220mg
- 6%
- Total Carbohydrate
- 35g
- 12%
-
- Dietary Fiber
- 0g
- 0%
- Sugars
- 1g
- Protein
- 20g
- Vitamin A
- 6%
- 6%
- Vitamin C
- 0%
- 0%
- Calcium
- 20%
- 20%
- Iron
- 15%
- 15%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 1 Lean Meat; 1 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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