Ingredients

• 2 , 8 ounce
• 2 cups shredded sharp Cheddar cheese , divided
• 0.75 pounds cooked pulled pork , or any diced, cooked pork
• 1 , 15 ounce
• 1 , 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.

Nutrition per serving