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Pickled & Twisted Spicy Pork Cemitas

(1)
  1 reviews
  • 30 min prep time
  • 45 min total time
  • 7 ingredients
  • 6 servings
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Breadsticks create the sesame bun (cemita) where this Mexican sandwich gets its name. Make tonight Mexican night with this tasty version of cemitas.

Bake-Off® Contest 47, 2014
Laura Lufkin
Essex, Massachusetts

Ingredients

1
can Pillsbury™ refrigerated original breadsticks
36
fresh cilantro leaves plus 1 tablespoon chopped fresh cilantro
1
tablespoon Watkins™ Sesame Seed
1
cup tri-color coleslaw mix (from 16-oz bag)
5
tablespoons rice vinegar
1
lb mild chorizo sausage, casings removed
6
slices (3/4 oz each) Manchego or Mexican melting cheese (quesadilla)

Steps

  • 1 Heat oven to 375°F. Line large cookie sheet with Reynolds® Parchment Paper.
  • 2 Unroll dough on work surface; separate into 12 breadsticks. Pinch ends of 2 breadsticks together to make 1 long breadstick; roll into 18-inch rope. Repeat with remaining dough to make 6 (18-inch) ropes. Lightly brush breadsticks with water. Place 6 cilantro leaves evenly along each breadstick; gently twist 2 to 3 times into 22-inch rope. Coil each rope into 3-inch spiral shape, tucking ends under and pinching to seal. Place 2 inches apart on cookie sheet. Brush lightly with water; sprinkle with sesame seed.
  • 3 Bake 13 to 19 minutes or until golden brown. Remove from cookie sheet to cooling rack.
  • 4 Meanwhile, in small bowl, mix coleslaw mix, vinegar, chopped cilantro and 1/8 teaspoon salt; set aside.
  • 5 Shape sausage into 6 (3 1/2-inch) patties. In 12-inch skillet, cook patties over medium heat 5 to 6 minutes, turning twice, until meat thermometer inserted in center of patties reads 160°F. Place 1 cheese slice on each patty. Cover; remove from heat.
  • 6 Drain coleslaw mixture. Cut each roll in half horizontally. Top bottom half of each roll with 1 patty, 2 rounded tablespoons coleslaw mixture and top half of roll. Garnish with additional cilantro, if desired.
  • 1 Heat oven to 375°F. Line large cookie sheet with Reynolds® Parchment Paper.
  • 2 Unroll dough on work surface; separate into 12 breadsticks. Pinch ends of 2 breadsticks together to make 1 long breadstick; roll into 18-inch rope. Repeat with remaining dough to make 6 (18-inch) ropes. Lightly brush breadsticks with water. Place 6 cilantro leaves evenly along each breadstick; gently twist 2 to 3 times into 22-inch rope. Coil each rope into 3-inch spiral shape, tucking ends under and pinching to seal. Place 2 inches apart on cookie sheet. Brush lightly with water; sprinkle with sesame seed.
  • 3 Bake 13 to 19 minutes or until golden brown. Remove from cookie sheet to cooling rack.
  • 4 Meanwhile, in small bowl, mix coleslaw mix, vinegar, chopped cilantro and 1/8 teaspoon salt; set aside.
  • 5 Shape sausage into 6 (3 1/2-inch) patties. In 12-inch skillet, cook patties over medium heat 5 to 6 minutes, turning twice, until meat thermometer inserted in center of patties reads 160°F. Place 1 cheese slice on each patty. Cover; remove from heat.
  • 6 Drain coleslaw mixture. Cut each roll in half horizontally. Top bottom half of each roll with 1 patty, 2 rounded tablespoons coleslaw mixture and top half of roll. Garnish with additional cilantro, if desired.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
560
Calories from Fat
330
% Daily Value
Total Fat
37g
57%
Saturated Fat
15g
74%
Trans Fat
0g
Cholesterol
80mg
27%
Sodium
1480mg
62%
Total Carbohydrate
29g
10%
Dietary Fiber
0g
0%
Sugars
1g
Protein
28g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
6%
6%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 4 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
Reynolds® is a trademark of Reynolds Consumer Products Inc. Bake-Off is a registered trademark of General Mills ©2014 Watkins is a registered trademark of The J.R. Watkins Company
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