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24

Easy Cuban Sandwich Crescent Ring

Prep 20 min
Total 50 min
Ingredients 8
Servings 8

Put a tasty twist on the popular Floridian-style Cuban sandwich with this fun recipe that wraps ham, pulled pork, Swiss cheese and dill pickles in Pillsbury™ Sweet Hawaiian refrigerated crescent rolls to make a wow-worthy dinner ring. Easy on the eyes, and even easier to serve and eat, this crescent ring will become an instant staple in your meal rotation! MORE+ LESS-

By Pillsbury Kitchens

November 13, 2018

Bake-Off® Contest 49, 2019

Klaren Gerhart

Bloomfield Hills, Michigan

Ingredients

1/4

cup mayonnaise

1/4

cup Dijon mustard

1/2

teaspoon Sriracha sauce

can (8 oz) Pillsbury™ Sweet Hawaiian refrigerated crescent dinner rolls

slices (3/4 oz each) Swiss cheese, each cut in half to make 2 triangles

thin slices (about 3 oz) cooked deli ham, each cut in half

1 1/2

cups cooked pulled pork

large dill pickle (about 4 inches long), cut lengthwise into 8 slices

Steps

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1

Heat oven to 375°F. Spray large cookie sheet or 14-inch pizza pan with cooking spray.
2

In small bowl, mix mayonnaise, mustard and Sriracha sauce until blended.
3

Separate dough into 8 triangles. On cookie sheet, arrange triangles with short sides toward center, overlapping in star shape and leaving 4-inch round circle in center. Spread mayonnaise mixture evenly over dough.
4

Arrange 8 of the cheese triangles and all ham slices over mayonnaise mixture, toward center of ring. Top with pulled pork. Place pickle slices over pork crosswise on short sides of triangles. Top with remaining 8 cheese triangles. Bring points of dough triangles over filling, toward center of ring; tuck under to form ring.
5

Bake 18 to 20 minutes or until golden brown. Cool 10 minutes. To serve, carefully place ring onto serving plate.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 320
Calories from Fat: 200

% Daily Value

Total Fat: 23g; 35%
Saturated Fat 9g 43% Trans Fat 0g
Cholesterol: 50mg; 16%
Sodium: 840mg; 35%
Potassium: 160mg; 5%
Total Carbohydrate: 13g; 4%
Dietary Fiber 0g 0% Sugars 4g
Protein: 15g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 0%; 0%
Calcium: 20%; 20%
Iron: 6%; 6%

Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

My grandparents, my parents and many other relatives have always traveled to Florida seasonally to escape Michigan winters. Many times, for school breaks, I traveled with them. As a little girl, I experienced southern BBQ and country hams as well as southern sweet yeast dinner rolls and the eggy sweet Cuban yeast bread called “medianoche.” Over the years, Floridian cuisine has become increasingly influenced by Cuban cuisine. As an adult, I’ve enjoyed traveling to Miami, the Florida Keys and the Everglades. I have not been to Cuba yet, but just by eating at increasingly popular Cuban food venues in Florida, I have developed a love for Cuban food—I especially love the Cuban layered sandwiches. I love how the cheese glues everything together and the salty crunch of the dill pickle. I am so happy Pillsbury™ introduced Sweet Hawaiian refrigerated crescent rolls! The sweetness of this dough helps to mimic the traditional Cuban bread flavor in this recipe I have developed and is wonderful contrast to the saltiness of the dill, ham and cheese. A can of this dough is what I use to hold my favorite Cuban sandwich ingredients together. I enjoy serving this dinner ring alongside a variety of fresh tropical fruits to my Michigan family and friends so they can experience the popular Florida tastes I enjoyed as a child.