Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
Prep Time
25 Mins
Cook Time
17 Mins
Bake Time
22 Mins
Yield
Makes 8 appetizer servings

How to Make It

Step 1

Heat almonds in a large nonstick skillet over medium-low heat, stirring often, 4 to 6 minutes or until toasted and fragrant.

Step 2

Preheat oven to 375°. Cut pork into 1/2-inch cubes. Toss together pork and picadillo seasoning.

Step 3

Sauté onion and pepper in hot oil in skillet over medium-high heat 5 minutes or until tender. Add pork mixture, and sauté 6 minutes or until browned. Stir in raisins and lime juice, and cook 30 seconds. Remove from heat. Stir in almonds, cilantro, sour cream, and pepper.

Step 4

Unroll dough on a lightly floured surface. Gently stretch dough into a 14- x 12-inch rectangle. Spoon pork mixture onto dough, leaving a 1 1/2-inch border. Lightly brush edges of dough with egg, and roll up, starting at 1 long side and ending seam side down.

Step 5

Carefully place dough, seam side down, on a baking sheet coated with cooking spray. Bring ends of roll together to form a ring, pinching edges together to seal. Lightly brush top and sides of dough with egg. Sprinkle with cumin seeds, if desired.

Step 6

Bake at 375° for 18 to 22 minutes or until golden brown. Serve warm with salsa. Garnish, if desired.

Step 7

Note: For testing purposes only, we used Nueva Cocina Picadillo Beef Seasoning and Pillsbury Refrigerated Crusty French Loaf.

Step 8

To make ahead, prepare recipe as directed through Step Cover with lightly greased plastic wrap, and chill 2 hours. Proceed with recipe as directed.

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