Part nacho, and part flatbread, these tasty snacks or appetizers are a great way to use leftover pulled pork, or any tender, cooked pork. Serve with the suggested toppings, or be creative and add your own.
Ingredients
- refrigerated crescent roll dough: 2 cans (8 ounce cans)
- sharp Cheddar cheese: 2 cups (divided, shredded)
- pulled pork, or any diced, cooked pork: 0.75 pound (cooked)
- black beans: 1 can (15 ounce can, drained)
- tomatoes with green Chili peppers (such as RO*TEL®): 1 can (10 ounce can, drained, diced)
- green onions: 3 piece (chopped)
- taco seasoning mix: 1 Tbsp
- ounces crumbled cotija cheese: 4 piece
- jalapeño pepper: 1 piece (sliced)
- avocado: 1 piece (sliced, optional)
- fresh cilantro: 0.25 cup (to taste, chopped, optional)
- lime: 1 piece (cut into wedges, optional)
Metric Conversion
Stages of cooking
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Preheat oven to 375 degrees F (180 degrees C).
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Cut a 13x18-inch piece of parchment paper; place on a work surface. Unroll crescent roll dough and place on the parchment paper, slightly overlapping the long sides of the two pieces of dough.
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Lightly flour a rolling pin; roll over the overlapping dough edges and over the perforations to create one 12x17-inch seamless piece of dough. Carefully lift the parchment paper with dough and fit into a 13x18-inch metal sheet pan.
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Sprinkle 1 cup shredded Cheddar evenly over the dough; follow with pulled pork. Scatter drained beans and drained RO-TEL® over pulled pork; sprinkle on green onions, taco seasoning, and remaining 1 cup Cheddar cheese.
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Bake in the preheated oven until cheese is melted and the visible edges of the crescent dough are browned, 15 to 20 minutes.
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Remove to a wire rack. Sprinkle crumbled cotija cheese over all.
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Scatter jalapeño slices, avocado slices, and chopped cilantro over if using.
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Cut into 32 squares with a sharp knife or a pizza cutter; place on a warmed serving platter with lime wedges, if using.
