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Nutrition Facts
Serving Size 270 g
(Approx. 4 Servings)
Amount Per Serving
Calories 560 Calories From Fat 170
% Daily Value*
Total Fat 18 g 28%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 80 mg 27%
Sodium 1300 mg 54%
Total Carbohydrate 67 g 22%
Dietary Fiber 3 g 12%
Sugars 4 g
Protein 31 g
Vitamin A 15% Iron 25%
Vitamin C 8% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Hot Ham Pistolets
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

4 bolillos
2 cup(s) sliced smoked ham, chopped
1/2 cup(s) cheddar cheese, diced
1/2 cup(s) swiss cheese, diced
1/4 cup(s) dill pickle, chopped
1 Tbsp Dijon mustard
1/2 cup(s) sour cream
1/2 cup(s) green onions, chopped
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Instructions

1
Preheat oven to 375ºF.
2
Cut off one end of each bolillo roll and hollow out the center to allow room for stuffing. Set aside.
3
Place leftover ham, cheeses, pickles, mustard, sour cream and green onions in a bowl and toss to combine.
4
Stuff each hollowed out bolillo with ham mixture leaving about 1/4 inch of space at the top of each bolillo for expansion while baking.
5
Place in muffin tins so they stand up to form a stuffed cone.
6
Bake until stuffing is bubbly and bolillos are just browned (about 15 minutes). Cool 15 minutes before serving.

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