I have a feeling, that this is going to be a very short football season for me. My Chicago Bears aren’t playing very well this year. Nothing like the season being over before it even gets started! Oh, well! At least I can still have fun helping the hubs root for his beloved Seattle Seahawks!

I hope for his sake, that they have a much better year than my team! I’m not completely giving up on my team yet, but they pretty much have to kick it in high gear from here on out or they’re done for the season!   

 

 

Win or lose, it’s still fun to watch no matter what! 😉 Or is it that I just enjoy the halftime food and munchies? I think it’s about even-steven anymore! I really enjoy creating fun things, even though it’s just me and the hubs, but we still have fun just the two of us so why not still go all out? Right?  😀

 

 

Life is short, so enjoy every moment! 😉 And that we do! So, I had leftover pulled pork from that jurassic-sized shoulder roast from the other day after making the Pulled Pork Manhattans to start with, and wanted to create a few new dishes from it.

 

 

We’ve always enjoyed the old classic “taco ring” sandwiches and appetizers made from simple crescent roll dough, so I thought to make a barbecued pulled pork version this time! At first I wondered if making a regular-sized one would be too much for us to handle just the two of us, but thank goodness I made the full-sized version because…this did not last.  

 

 

This really turned out delicious! Surprisingly so! I knew I couldn’t go wrong with tender, succulent and juicy barbecued pulled pork. I mean, seriously, THAT was a gimme. But I didn’t know how everything else but the kitchen sink that I added would all bake together and end up. At the end of the day, everything still has to taste good! 😉 

 

 

I personally LOVE salad. As a matter of fact, salad is one of my favorite things to have for breakfast, Yep, breakfast. Not kidding. It’s light but filling, and oh so good in the summertime especially! So I did a simple tossed salad layer first after fanning the crescent roll dough into a nice circle. Besides shredded lettuce, I added chopped tomato, crumbled bacon, green onion, salt & pepper, and a little Italian salad dressing for a bit of a “sub shop” taste.  Any time I can sneak salad in past the hubs is always a good thing. 😉 

 

 

Next was that incredibly delicious pulled pork!  And it really truly was that good! Even the hubs noticed that it was just plain extra good this time! (Glad I wrote everything down!) So you can make mine, or if you have recipe that you’re partial to, go for it and use your own! 😀 

 

 

I do recommend that you use a nice thick barbecue sauce, though. You don’t want everything to come out a soggy mess, so a thick sauce that really sticks to the meat and isn’t runny is best for this. I’m partial to Sweet Baby Ray’s for this, but you can use your own favorite, of course.  

 

 

Lastly, the icing on the cake, was the cheese! EVERYthing is better with cheese, I say! 😉 I used a finely shredded Mexi-blend cheese that worked extremely well, but you could use other cheeses such as a sharp yellow or white cheddar, mozzarella or provolone, or even slices of pepperjack, havarti or fontina if you’d like!  

Then just pull over the points of dough, tuck under the ring, and pop into the oven and bake! I didn’t bother with an eggwash this time, and it really didn’t seem to need it. It came out of the oven a very nice, deep golden color without it. But you can of course add this extra step if you want to. 

This was super delicious, super fun, and SUPER pretty! We really had a blast eating it but it disappeared much, much faster that I would’ve liked, even with filling the center with chips and dip to go with! We enjoyed the FEW leftovers the next day reheated in the oven, but next time, I think I’m going to have to make a bigger one…

Hope you all enjoy! This makes for a GREAT lunch, supper or goes much farther as an appetizer! 😉 If making for a party, I would definitely consider making TWO of these, though! 😉

Have a wonderful day all, and I’ll see you tomorrow! 😀 ~Kelly

 

 

Yield: 4 servings/16 appetizers

Cheesy Barbecued Pulled Pork Party Ring

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

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Ingredients

• 2 (8 oz.) tubes crescent rolls, pkg. of 8 rolls
• 1 1/2 - 2 cups finely shredded lettuce
• 1/16 tsp each: salt and coarse ground black pepper
• 1 Tbl. v/o-style Italian Salad Dressing, (not creamy)
• 4 strips crisp cooked lean quality bacon, crumbled or snipped into small pieces
• 1 large green onion, snipped into small pieces
• 1/2 large tomato, chopped
• 1 lb. barbecued pulled pork, *see my recipe or make your own (plain pulled pork will need about a 1/2 cup barbecue sauce, to taste)
• 1 cup shredded Mexi-Blend cheese, can sub sharp cheddar if desired
• 1 egg beaten with 1 Tbl. cold water, optional

Instructions

Pull pork and mix with your favorite barbecue sauce. (I like Sue Bee Honey's and Sweet Baby Ray's.) Cover and set aside.

In medium bowl toss shredded lettuce with s&p, salad dressing, bacon, green onions and tomatoes. Set aside.

Shred cheese if needed. Set aside.

On metal pizza pan or large baking sheet, place crescent rolls in a circle, overlapping the triangles, pointed ends outward. Leave a 5" open circle in the middle.

Top overlapped dough with lettuce mixture, then pulled pork, then top with shredded cheese.

One at a time, pull pointed ends up and over the filling and tuck points underneath the inner dough edge in center.

Pop into preheated 375 degree oven and bake for 20-25 minutes until deep golden.

*If desired, you can brush the outside with egg wash just before baking.

 

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