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
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.
I mean seriously, you can just about stuff anything in a crescent and it will be amazing.
Shredded chicken would absolutely work!
Oh yes! Everyone is so focused on Super Bowl, I forget about the Olympic, but yes this would be perfect for that. I hope you enjoy!
Wow! Is 15 pounds ONE Boston Butt? Yep, you will definitely have some leftovers, but I bet it will be delicious. You will be able to put this recipe to great use!
These look amazing! I really need to make these for the big upcoming game day!
I am always amazed at the versatility of crescent rolls! I am thinking Super Bowl party! These are perfect.
This is a perfect superbowl snack- looks amazing!
These will be a big hit for game day! I’m not a pork eater, but I could totally use chicken breast for this recipe!
What a fantastic twist on pulled pork…I love this idea for Game day and our Olympic viewing parties. This is such a fun idea…pinning for later dear!
As we speak, the Boston Butt (15 1/2 lbs) has been in the smoker 10 hrs. Another 6 hrs and I will be breaking out your recipe for a family gathering. This is so timely, as I’m stuck in a recipe rut and this will be my way out. A whole table of pulled pork, BBQ sammies and crescent roll mini’s. THANKS!!!!!