Pulled Pork Crescent Rolls

These crescent roll appetizers are stuffed with tender pulled pork and tangy BBQ sauce, then baked until golden brown and flaky. Serve them with a creamy, spicy homemade nacho cheese sauce dipping and you’ve got the perfect mouthful.

Football food should not be fussy. Am I right?

These little pulled pork stuffed crescent roll appetizers are probably some of the most unfussy game day snacks you’ll serve.

Crescents tend to have a little sweetness to them, in my opinion. I stuffed them with tender pulled pork and tangy BBQ sauce, then baked them until golden brown and flaky. Everything is better with something to dip it in, so I paired these with a creamy, spicy homemade nacho cheese sauce … it’s the perfect mouthful.

You can certainly make your own pulled pork for this dish if you like. This recipe is my personal fave (and I think it would adapt wonderfully for an Instant Pot). However, in keeping with the fuss-free theme, you can also used frozen store-bought pulled pork. I like Corky’s.

As for the barbecue sauce, again, you can keep it simple with your favorite store brand or whip a batch of homemade sauce.

The homemade nacho cheese sauce takes minutes to prepare. In fact, it’s ready by the time the crescents come out of the oven. It makes quite a bit, but would worry about it going to waste . It’s also a wonderful dip for tortilla chips

The day I prepared these, my family gobbled every single one for dinner. If you’re serving a large crowd, you can easily double or triple the crescents recipe.

Pulled Pork Crescent Roll Appetizers

These crescent roll appetizers are stuffed with tender pulled pork and tangy BBQ sauce, then baked until golden brown and flaky. Serve them with a creamy, spicy homemade nacho cheese sauce dipping and you’ve got the perfect mouthful.

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Ingredients

For the crescents:

• 2 (8 ounces each) refrigerated crescent rolls
• ½ pound pulled pork
• ½ - 1 cup barbecue sauce

For the nacho cheese sauce:

• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 2 cups whole milk
• 1 10 oz. can chopped green chilies drained
• 2 cups grated sharp cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper

Instructions

For the crescents:

• Preheat oven to 375 degrees.
• Combine the pulled pork and barbecue sauce.
• Unroll the crescent roll dough and divide into wedges.
• Spoon about a tablespoon of the pulled pork onto the wide end of each crescent. Starting from the wide end, roll the dough over the pork.
• Arrange the filled crescents in a single layer on a baking sheet. Bake for 16-19 minutes, until crescents are golden brown.

For the nacho cheese sauce:

• Melt butter in a small saucepan over medium heat.
  
• Whisk in flour. Cook for five minutes, stirring constantly, to remove the flour taste.
• Slowly add milk. Whisk constantly.
• Stir in the green chilies and cheese. Continue to stir until ingredients are combined and smooth.
• Season with salt and cayenne pepper.