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
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