Inspired by Miami’s signature late-night sandwich, flaky crescent dough is stuffed and rolled with the classic flavors of a Cubano to bring a bit of Florida sun to the table!
PREP TIME: 15 minutes | COOK TIME: 15 minutes | YIELD AMOUNT: 16 servings
- 2 8-oz. cans of refrigerated crescent roll dough
- ½ lb. smoked ham
- ½ lb. Swiss cheese
- 6-oz. jar of petite kosher dill pickles
- ¼ c. yellow mustard
- 1 egg
- 1 tbsp. poppy seeds
- Preheat oven to 375° F. Lightly grease a sheet pan with cooking spray.
- Diagonally cut ham and cheese slices in half, creating 2 triangles per slice. Set aside.
- Carefully open one crescent roll can and unroll the dough. Lay out on a cutting board in front of you.
- Using a pastry brush, coat 1 side of each piece of dough with a thin layer of mustard. Top with 1 slice of cheese, 1 slice of ham and 1 pickle.
- Starting at the longer edge of the dough, roll up each crescent while holding the filling in place. Repeat with remaining dough.
- Place rolls on the prepared baking sheet. In a separate small bowl, beat the egg with a teaspoon of water to create an egg wash. Using the same pastry brush as before, top each roll with a thin layer of egg. Sprinkle with poppy seeds.
- Bake rolls for 12-15 minutes until golden brown and crispy. Serve immediately.