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Tex-Mex Pork Crescent Roll Squares
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Create Tex-Mex pulled pork flatbread appetizers using crescent roll dough for an easy and delicious dish.
Ingredients:
  • 2 (8 ounce) cans refrigerated crescent roll dough
  • 2 cups shredded sharp Cheddar cheese, divided
  • 0.75 pound cooked pulled pork, or any diced, cooked pork
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), drained
  • 3 green onions, chopped
  • 1 tablespoon taco seasoning mix
  • 4 ounces crumbled cotija cheese
  • 1 jalapeno pepper, thinly sliced
  • 1 avocado, sliced
  • 0.25 cup chopped fresh cilantro, or more to taste
  • 1 lime, cut into wedges
Instructions:
  • Preheat your oven to 375°F (180°C) for the perfect bake.
  • Cut a 13x18-inch piece of parchment paper and lay it on a work surface. Unroll the crescent roll dough on the parchment paper, allowing the long sides to slightly overlap.
  • Gently dust a rolling pin with flour and smooth out the dough edges and perforations to form a seamless 12x17-inch piece. Lift the parchment paper with the dough and place it into a 13x18-inch metal sheet pan.
  • Evenly layer 1 cup of shredded Cheddar onto the dough, followed by pulled pork. Top with drained beans, drained RO-TEL®, green onions, taco seasoning, and the remaining 1 cup of Cheddar cheese.
  • Bake until the cheese is melted, and the crescent dough edges are golden brown, 15-20 minutes in the preheated oven.
  • Transfer to a wire rack and generously sprinkle crumbled cotija cheese on top.
  • Garnish with jalapeño slices, avocado slices, and chopped cilantro if desired.
  • Cut the dish into 32 squares using a sharp knife or a pizza cutter, then arrange them on a warmed serving platter along with lime wedges, if desired.

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