What do you get when you mix a Puerto Rican Tripleta and an Italian Calzone? Deliciousness!

Sponsored by Pillsbury If you know me, you know how much I love Puerto Rican food

Tripleta Pillsbury

Photo courtesy of Beatriz Santiago

Sponsored by Pillsbury

If you know me, you know how much I love Puerto Rican food. I love my culture, but trying to keep mofongo, pastelones and other traditional meals into the rotation at dinner time with teenagers in the house is tough! As soon as I put food down, it disappears, which is why I love that Pillsbury Crescents makes weeknight dinners easy. All you have to do is make the filling ahead of time, and then fill. roll. bake!”

That’s why I love this recipe. I can make big batches of the filling and freeze the rest for later. Then I use the Pillsbury Crescent Rolls to wrap them up like a Puerto Rican calzone!  

Traditionally, a tripleta is a sandwich that gets its name because it uses three different meats – steak, pernil (pork) and ham. In this recipe, the fluffy nature of the Pillsbury Crescent Rolls is a delicious alternative to the typical toasted “pan de agua”. 

Let me know what you think of this modern take on the classic! Feel free to add your own twist and have fun with it – just don’t forget to share with me in the comments of the video below.


2.5 Pork Shoulder

1 Packet Sazón

½ Tbs Oregano

1 Tbs Adobo

2 Tbs Sofrito

8 Garlic Cloves

3 Tbs Olive Oil

1 Tbs White Wine Vinegar

1 LB Skirt Steak

1 Tbs Olive Oil

1 Tbs White Wine Vinegar

1 Tsp Oregano

½ Tsp Adobo

½ Tsp from the Packet of Sazón

1 Garlic Clove


  1. Take your garlic pieces and throw them into a blender along with the olive oil and vinegar. Blend.
  2. Take that paste and mix it with your Sazón, oregano, salt and pepper and sofrito.
  3. Lather your pork in this sauce and let it marinade if you can, but it’s still flavorful going straight into the oven.
  4. Put the pork in the oven at 375 degrees, covered for 3 hours.
  5. Now let’s move on to the steak.  Season with olive oil, vinegar, oregano, sazón, adobo, minced garlic and mix.
  6. Cook the steak on a pan over medium to high heat for 5 – 7 minutes on each side.
  7. Once your steak and your pork are thoroughly cooked, cut the steak and sliced ham into cubes and shred the pork.  You now have your tripleta filling!
  8. Once you have your tripleta filling (or you’ve defrosted a batch from the fridge), it’s easy as fill, roll, bake with Pillsbury Crescent Rolls.
  9. Lay down your triangles on a cookie sheet, take about a tablespoon or two of filling, and then tuck in the corners.  You can see how I fold them in by looking at the video above.
  10. Once you have your rolls stuffed, put them into the oven for 9 – 12 minutes or until the Pillsbury Crescent Roll is golden brown.
  11. Remove from the oven, let cool, and enjoy!

I love this recipe because even if I grab a bag of frozen relleno, when I pair it up with freshly baked Pillsbury Crescent Rolls it tastes incredible every single time. 

For more fun and easy recipes the whole family can enjoy, head over to Pillsbury.com!

In this Article

calzone Caribbean Food crescent rolls Pillsbury puerto rican tripleta
More on this topic