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.
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
- ½ teaspoon salt
- ¼ 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.
