Tex-Mex Pork Crescent Roll Squares

Tex-Mex Pork Crescent Roll Squares

Use convenient crescent roll dough as a base for loaded Tex-Mex-nacho-style pulled pork flatbread appetizers.

Preparation Time
20 mins
Cooking Time
20 mins
Total Time
40 mins
Calories
123 Calories

Recipe Instructions

Step 1
Preheat oven to 375 degrees F (180 degrees C).
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Bake in the preheated oven until cheese is melted and the visible edges of the crescent dough are browned, 15 to 20 minutes.
Step 6
Remove to a wire rack. Sprinkle crumbled cotija cheese over all.
Step 7
Scatter jalapeño slices, avocado slices, and chopped cilantro over if using.
Step 8
Cut into 32 squares with a sharp knife or a pizza cutter; place on a warmed serving platter with lime wedges, if using.

Ingredients

  • 1 (15 ounce) can black beans, rinsed and drained
  • 3 green onions, chopped
  • 1 lime, cut into wedges
  • 2 (8 ounce) cans refrigerated crescent roll dough
  • 2 cups shredded sharp Cheddar cheese, divided
  • 1 jalapeno pepper, thinly sliced
  • 1 tablespoon taco seasoning mix
  • 1 avocado, sliced
  • 4 ounces crumbled cotija cheese
  • 0.25 cup chopped fresh cilantro, or more to taste
  • 0.75 pound cooked pulled pork, or any diced, cooked pork
  • 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), drai

Categories

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