Shop ALL Brands
- BAKER’S SECRET®
- CHICAGO CUTLERY®
- CORELLE®
- CORNINGWARE®
- EKCO®
- MAGNALITE®
- MISCELLANEOUS
- OLFA®
- PYREX®
- REVERE®
- SNAPWARE®
- VISIONS®
- Anchor Hocking®
- Ary®
- Cambridge®
- Charcoal Companion®
- Chicago™ Metallic
- CircleGlass®
- Cuisinart®
- Essentials™
- Foodsaver®
- FreshCatch™
- Grande Epicure
- Granite Ware®
- ingredients®
- InterDesign®
- J.A. Henckels International®
- Kaiser®
- KitchenAid®
- Libbey®
- Lipper®
- Lock & Lock®
- Lodge®
- MyPlace™
- Nordic Ware®
- OXO®
- PAO!™
- Paula Deen
- Pizzacraft®
- Presto®
- Rival®
- StarPlast™
- T-Fal®
Consumer Sales
(800) 999-3436 opt 3
Mon-Fri, 8AM - 5PM EST
Wholesale Orders
Customer Service
Print
E-Mail
Add to Recipe Box
Like RecipesCuban Studs
Makes 48 Appetizers ServingsWhen I first moved to Montana in December of 2008, I was invited to an "International Finger Foods" Christmas Eve party. Being a native born Miami girl, I immediate thought of Cuban Sandwiches. This recipe combines the idea of easy to make sausage balls with a Cuban classic for a delicious and different bite everyone will enjoy. They can also be done in mini muffin tins just as easily.
Ingredients
1 pound ground pork (not sausage)
1/2 pound diced ham
2 cups shredded Swiss cheese
1 cup all purpose baking mix
1/4 teaspoon fireshly ground black pepper
1 egg. lightly beaten
1/4 cup mayonnaise
1/8 cup prepared Dijon-style mustard
48 small dill pickle slices
Directions
- Preheat oven to 350 degrees F. Prepare two cookie sheets with nonstick foil.
- In a large bowl, combine the pork, ham, cheese, baking mix, pepper, and egg. Mix well. Using a small scoop, place 24 balls of mixture on prepared cookie sheets. Pat down meatballs into patty shapes. Bake for 15-20 minutes in the preheated oven. Use a spatula to flatten patties again when removed from the oven.
- While the meat mixture bakes, in a small bowl, combine the mayonnaise and mustard well. Transfer into a zipper sandwich bag for piping (cut off a very small corner when ready to decorate to make a thin piped line). Decorate appetizers with one small pickle slice and swirl of mustard sauce.
- Serve while warm.
