Tex-Mex Pork Crescent Roll Squares

Ingredients

• 2 cans refrigerated crescent roll dough , 8 ounce
• 2 cups shredded sharp Cheddar cheese , divided
• 0.75 pounds cooked pulled pork , or any diced, cooked pork
• 1 can black beans , 15 ounce
• 1 can diced tomatoes with green chile peppers , 10 ounce
• 3 greens onions , chopped
• 1 tablespoon taco seasoning mix
• 4 ounces crumbled cotija cheese
• 1 jalapeno pepper , thinly sliced
• 1 avocado , Optional
• 0.25 cups chopped fresh cilantro , Optional
• 1 lime , Optional

Instructions

1. 1

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

2. 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. 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. 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. 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. 6

   Remove to a wire rack. Sprinkle crumbled cotija cheese over all.

7. 7

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

8. 8

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