- 1 (17 ounce) package refrigerated fully cooked pork roast au jus
- 1 (13.2 ounce) can Pillsbury® refrigerated country Italian loaf
- 1 teaspoon ground cumin
- 2 teaspoons minced garlic in water
- 1/4 pound thinly sliced cooked honey ham
- 4 slices pepper Jack cheese
- 1 cup beef broth
- 1 (4.5 ounce) can Old El Paso® chopped green chiles
- Heat oven to 350 degrees F. Spray cookie sheet or 15x10x1-inch pan with cooking spray. Drain juice from pork roast into blender; set aside. Shred or chop pork into bite-size pieces; set aside.
- Unroll dough into 1 large (about 14×9-inch) rectangle. With kitchen scissors or sharp knife, cut dough crosswise making 2 (9×7-inch) rectangles. Sprinkle each dough rectangle with 1/2 teaspoon cumin and 1 teaspoon garlic. Place half of ham and half of cheese in 3-inch-wide strip lengthwise down center of each dough rectangle. Divide pork evenly over cheese.
- Bring long sides of dough up over filling to meet in center; pinch seam to seal. Pinch ends to seal. With pancake turner, place seam side down on cookie sheet or 15x10x1-inch pan. Cut 3 diagonal slashes in top of each sandwich.
- Bake 25 to 30 minutes or until golden brown. Remove from cookie sheet; place on wire rack. Cool 5 minutes. Meanwhile, pour broth and undrained green chiles into blender with juice from pork; blend on medium-high speed 15 to 30 seconds or until smooth. Pour juice mixture into 2-cup microwavable measuring cup.
- To serve, microwave juice mixture on High 2 to 3 minutes or until hot; divide mixture into 4 (6- or 8-oz) ramekins or cups. Cut each sandwich diagonally in half. Serve sandwiches with juice mixture for dipping.