Cubano Crescent Squares Food

CUBANO IN A BLANKET

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Cut the ham slices into strips about 1 1/2 inches by 4 inches. Cut the cheese slices into strips about 1 1/2 inches by 3 inches.
• Separate the dough into triangles, then slice each triangle in half lengthwise so you have 32 triangles. Place a slice of ham onto each triangle. Brush the ham with a little mustard. Place a slice of cheese on each ham slice, then a cocktail frank and finally a sliced gherkin. Roll up each starting at the wide end of the triangle and rolling towards the small tapered end. Place on a lined baking sheet with the small tapered end on the bottom.
• Bake until golden brown, 12 to 15 minutes. Let rest for a few minutes before serving. Serve with mustard for dipping.

CUBANO

Steps:

• Mix the mayonnaise and mustard in a small bowl and spread evenly on the inside of the bread slices. Layer on half of the cheese, the ham, pork, Quick Garlic Pickles and the remaining cheese. Cover with another slice of bread and butter the outside (top and bottom) of the sandwich.
• Heat a cast-iron skillet to medium-high heat and place the sandwiches in the pan. Top with a second cast-iron skillet to weigh the sandwiches down. After 2 minutes, turn down the heat to medium low, flip the sandwiches and weigh down again with the second skillet. Check the sandwiches after 1 more minute, and remove when golden brown and the cheese has melted.
• Ingredients and Directions
• Place the cucumber slices in a medium bowl. Heat 3/4 cup water in a small saucepan with the vinegar, onions, salt, sugar, red pepper flakes and garlic, and bring to a boil over medium-high heat. Boil 1 to 2 minutes, stirring. Remove from the heat and pour over the cucumbers and stir to coat the slices well. Place in the refrigerator for at least 15 minutes and serve.

CUBAN SANDWICH APPETIZER SQUARES

Steps:

• Heat oven to 375°F.
• Unroll 1 can crescent dough onto baking sheet sprayed with cooking spray; firmly press perforations and seams together to form 12x10-inch rectangle. Bake 5 to 6 min.
• Top baked crust with ham to within 1/2 inch of edges; cover with layers of cheese and roasted pork. Spread with mustard.
• Unroll remaining can of crescent dough as directed, except substitute sheet of parchment paper for the baking sheet. Flip dough and parchment over meat- and cheese-topped crust; remove and discard parchment. Press edges of dough together to seal, tucking under if necessary. Brush with butter; sprinkle with pepper.
• Bake 25 to 30 min. or until golden brown. Let stand 5 min. before cutting into 32 squares. Top each with pickle chip.