This recipe was developed for Stubb’s by Katie, of Culinary Pirate.
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INGREDIENTS
Ingredients
- 1 1/2 cup pre-cooked pulled pork
- 1/2 cup Stubb's Hickory Bourbon Bar-B-Q Sauce, plus extra for dipping
- 2 package refrigerated crescent roll dough
INSTRUCTIONS
- 1
- 2 Preheat oven to 375° degrees. Mix the cooked and cooled pulled pork with the sauce in a small bowl.
- 3 Grab two medium or large-sized baking sheet trays and open the crescent roll dough packages. Working with one at a time, separate each dough triangle and place them on the ungreased sheet trays. (You can also line your sheet trays with aluminum foil if you wish.) Spread each triangle out a bit by pressing them out with your fingers.
- 4 Place about two tablespoons of pulled pork on the larger end of a dough triangle, grab the short pointed ends and bring them together, pinching to seal. Bring the skinny pointed end up to the meat to cover it and pinch it to seal the meat inside the dough completely. If it won't cover the meat properly, take a little bit of the meat out. Repeat this with all of the dough triangles.
- 5 Place the baking sheet trays in the oven and bake for 15 minutes or until the tops are golden-brown. Remove from oven and let them cool for a few minutes before serving.
- 6 To reheat any leftovers, reheat in the oven covered with a sheet of foil at 350° degrees for about 8-10 minutes, or microwave for one minute or until the filling is hot.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
