Tex-Mex Pulled Pork Crescent Squares

1. 1

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

2. 2

   Cut a 13x18-inch sheet of parchment paper and place it on a work surface. Unroll the crescent roll dough and set it on the parchment, slightly overlapping the long edges of the two dough pieces.

3. 3

   Lightly flour a rolling pin, then roll over the overlapping seams and the perforations to form one seamless 12x17-inch sheet of dough. Carefully lift the parchment with the dough and fit it into a 13x18-inch metal sheet pan.

4. 4

   Evenly sprinkle 1 cup shredded Cheddar over the dough, then add the pulled pork. Scatter the drained beans and drained RO-TEL® over the pulled pork; sprinkle with the green onions, taco seasoning, and the remaining 1 cup Cheddar cheese.

5. 5

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

6. 6

   Transfer to a wire rack. Sprinkle the crumbled cotija cheese over the top.

7. 7

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

8. 8

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

• Calories 86.76 kcal Low Source
• Protein 4.48 g Low Source
• Carbs 6.83 g Moderate
• Total Fat 4.72 g Moderate
• Saturated Fat 2.31 g Moderate
• Trans Fat 0.01 g High
• Cholesterol 12.55 mg Low Source
• Sodium 215.54 mg Moderate
• Fiber 1.32 g Low Source
• Sugar 2.26 g Low Source
• Added Sugar 0.16 g Low Source
• Calcium 82.01 mg Low Source
• Iron 0.45 mg Low Source
• Potassium 93.55 mg Low Source
• Vitamin A 22.07 mcg_rae Low Source
• Vitamin C 2.58 mg Low Source
• Vitamin D 0.04 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Onions 🧅