Tampa Cuban Hand Pies

Tampa's signature Cuban sandwich is reimagined as a warm hand pie by using refrigerated crescent roll dough.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 574 Calories

Ingredients

• 1 tablespoon milk
• 1 egg
• 2 tablespoons yellow mustard
• 1 (8 ounce) can crescent dough sheet (such as Pillsbury®)
• 4 slices Swiss cheese, cut to fit
• 8 dill pickle chips, dried with a paper towel
• 0.25 pound sliced ham
• 0.25 pound sliced cooked pork loin
• 0.25 pound sliced Genoa salami

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Step 2

Remove dough from the can and roll out into a 9x16-inch rectangle. Cut into 4 equal rectangles.

Step 3

Place 1 rectangle horizontally on a work surface. Brush mustard over the surface, leaving a 1/2-inch border. Arrange ham, pork, salami, Swiss cheese, and 2 pickle chips, in that order, on the left side of the rectangle. Leave the border and right side of the dough exposed.

Step 4

Whisk egg and milk together to make an egg wash. Brush around the border. Fold the right side over the filling and press to seal; crimp the edges with a fork. Cut a few small slits in the top of the hand pie to vent. Brush some egg wash over the top.

Step 5

Repeat with remaining dough, mustard, filling, and egg wash. Arrange hand pies on the prepared baking sheet.

Step 6

Bake in the preheated oven until crisp and golden brown, 22 to 25 minutes. Cover with foil if starting to brown too quickly. Remove pies to a rack to cool for 5 minutes.