Squares Recipe ✶ Tex-Mex Pork Crescent Roll Squares

Use convenient crescent roll dough as a base for loaded Tex-Mex-nacho-style pulled pork flatbread appetizers.

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

Cooking Directions

1. Preheat oven to 375 degrees F (180 degrees C).
2. 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. 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. 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. Bake in the preheated oven until cheese is melted and the visible edges of the crescent dough are browned, 15 to 20 minutes.
6. Remove to a wire rack. Sprinkle crumbled cotija cheese over all.
7. Scatter jalapeño slices, avocado slices, and chopped cilantro over if using.
8. Cut into 32 squares with a sharp knife or a pizza cutter; place on a warmed serving platter with lime wedges, if using.

Nutrition Facts

• calories123 kcal
• carbohydrateContent8 g
• cholesterolContent18 mg
• fiberContent1 g
• proteinContent6 g
• saturatedFatContent3 g
• sodiumContent346 mg
• fatContent7 g