Name: Tex-Mex Pork Crescent Roll Squares
Prep time: 20 min
Cook time: 20 min
Yield: 32
Ingredients: Refrigerated crescent roll dough - 2 (8 ounce) cans; Shredded sharp Cheddar cheese, divided - 2 cups; Cooked pulled pork, or any diced, cooked pork - ¾ pound; Black beans, rinsed and drained - 1 (15 ounce) can; Diced tomatoes with green chile peppers (such as RO*TEL®), drained - 1 (10 ounce) can; Green onions, chopped - 3; Taco seasoning mix - 1 tablespoon; Crumbled Cotija cheese - 4 ounces; Jalapeno pepper, thinly sliced - 1; Avocado, sliced (Optional) - 1; Chopped fresh cilantro, or more to taste (Optional) - ¼ cup; Lime, cut into wedges (Optional) - 1

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Tex-Mex Pork Crescent Roll Squares

1. Refrigerated crescent roll dough - 2 (8 ounce) cans

2. Shredded sharp Cheddar cheese, divided - 2 cups

3. Cooked pulled pork, or any diced, cooked pork - ¾ pound

4. Black beans, rinsed and drained - 1 (15 ounce) can

5. Diced tomatoes with green chile peppers (such as RO*TEL®), drained - 1 (10 ounce) can

6. Green onions, chopped - 3

7. Taco seasoning mix - 1 tablespoon

8. Crumbled Cotija cheese - 4 ounces

9. Jalapeno pepper, thinly sliced - 1

10. Avocado, sliced (Optional) - 1

11. Chopped fresh cilantro, or more to taste (Optional) - ¼ cup

12. Lime, cut into wedges (Optional) - 1

How to cook deliciously - Tex-Mex Pork Crescent Roll Squares

1. Stage

Preheat oven to 375 degrees F (180 degrees C).

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

Bake in the preheated oven until cheese is melted and the visible edges of the crescent dough are browned, 15 to 20 minutes.

6. Stage

Remove to a wire rack. Sprinkle crumbled cotija cheese over all.

7. Stage

Scatter jalapeño slices, avocado slices, and chopped cilantro over if using.

8. Stage

Cut into 32 squares with a sharp knife or a pizza cutter; place on a warmed serving platter with lime wedges, if using.