Tampa Cuban Hand Pies

Step 1
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Step 2
Remove dough from the can and roll out into a 9×16-inch rectangle. Cut into 4 equal rectangles.

Step 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.

Step 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.

Step 5
Repeat with remaining dough, mustard, filling, and egg wash. Arrange hand pies on the prepared baking sheet.

Step 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.