Tampa Cuban Hand Pies

Ingredients

• 1 can crescent dough sheet , 8 ounce
• 2 tablespoons yellow mustard
• 0.25 pounds sliced ham
• 0.25 pounds sliced cooked pork loin
• 0.25 pounds sliced Genoa salami
• 4 slices Swiss cheese , cut to fit
• 8 dills pickle chips , dried with a paper towel
• 1 egg
• 1 tablespoon milk

Instructions

1. 1

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

2. 2

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

3. 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.

4. 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.

5. 5

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

6. 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.