These crescent roll appetizers are filled with tender pulled pork and tangy BBQ sauce, then baked until golden and flaky. Serve them with a creamy, spicy homemade nacho cheese dipping sauce for a perfect bite.
Game-day food should be simple and satisfying. These pulled pork crescent roll appetizers are exactly that: easy to assemble, big on flavor, and guaranteed to disappear quickly.
The slightly sweet, buttery crescent dough pairs beautifully with savory pulled pork tossed in BBQ sauce. I keep the pork tender and saucy, spoon it onto the wide end of each crescent wedge, roll them up, and bake until they’re puffed and golden. For dipping, a quick nacho cheese sauce with a touch of heat brings everything together and adds a creamy contrast to the flaky crescents.
You can make your own pulled pork if you prefer, or use a store-bought frozen or refrigerated option to save time. Either works well here. Likewise, use your favorite bottled barbecue sauce or a homemade variety if you want to customize the flavor profile.
The nacho cheese sauce is quick to make while the crescents bake. It comes together on the stove in minutes and keeps well, so you’ll have plenty for dipping chips or extra crescents. The mild heat from the green chiles and a pinch of cayenne balances the richness of the cheddar.
These appetizers are excellent for a family dinner or a party. They’re easy to scale up: double or triple the recipe to feed a crowd, and arrange the crescents on multiple baking sheets so they cook evenly.
Pulled Pork Crescent Roll Appetizers
Lisa Bynum
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:
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Preheat oven to 375°F (190°C).
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Mix the pulled pork with the barbecue sauce until evenly coated.
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Unroll the crescent dough and separate into wedges.
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Place about 1 tablespoon of the pork mixture on the wide end of each wedge. Roll from the wide end to enclose the filling.
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Arrange the filled crescents in a single layer on a baking sheet and bake 16–19 minutes, or until golden brown.
For the nacho cheese sauce:
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Melt the butter in a small saucepan over medium heat.
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Whisk in the flour and cook about 5 minutes, stirring constantly, to remove the raw flour taste.
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Slowly add the milk, whisking constantly until smooth and slightly thickened.
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Stir in the drained green chilies and grated cheddar. Continue stirring until the cheese has melted and the sauce is smooth.
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Season with salt and cayenne to taste, then serve warm with the baked crescents.
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