Not your ordinary ham and cheese. Delve into these flaky crescent pockets for some seriously good eats.
Bake-Off® Contest 47, 2014
tablespoons coarse-grained mustard
teaspoon Watkins™ Ground Cumin
cans Pillsbury™ refrigerated Crescent Dough Sheet
oz ground pork
slices (3/4 oz each) cooked ham from deli
slices (3/4 oz each) Swiss cheese
dill pickle chips
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 160°F.
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 from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.
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