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


  1. Preheat oven to 375° F. Lightly grease a sheet pan with cooking spray.
  2. Diagonally cut ham and cheese slices in half, creating 2 triangles per slice. Set aside.
  3. Carefully open one crescent roll can and unroll the dough. Lay out on a cutting board in front of you. 
  4. 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. 
  5. Starting at the longer edge of the dough, roll up each crescent while holding the filling in place. Repeat with remaining dough.
  6. 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.
  7. Bake rolls for 12-15 minutes until golden brown and crispy. Serve immediately.

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