With a buttery crescent dough base, this Pulled Pork Crescent Ring is as easy as it gets as far as game-day snacks! Filled with BBQ pork, onion, and jalapeño, this pulled pork appetizer packs a smokey and spicy bite.
Easy Pulled Pork Appetizer
Golden brown and filled with smokey BBQ pork, this pulled pork crescent ring is ready in just 30 minutes— just in time for the halftime show. Easily sliced or pulled apart, it’s also perfect to munch on during the game.
Lots of chopped onion and jalapeño give the buttery base an addictive crunch that’ll have you reaching for more of this easy appetizer with every touchdown. Having said that, you might want to make two or more because it’s bound to be a favorite!
With a couple of cheats and very simple ingredients, this recipe is a win of its own. However, throughout the season you’ll realize the real victory is being the reason everyone’s smile is smothered in your favorite BBQ sauce.
What You’ll Need
With some crescent dough in the fridge, you’re pretty much ready to start. Check the recipe card at the bottom of the post for full ingredient amounts.
- Pulled pork – Feel free to use your own recipe or my crockpot BBQ pulled pork version.
- Crescent dough
- Provolone cheese – I prefer sharper cheeses so that they shine through, but feel free to use your favorite. Muenster, sharp cheddar, mozzarella, and Monterey Jack are all good options.
- Red onion – White onion works too.
- Jalapeno – Serrano is a good substitute as well, but reduce the amount by half since it’s usually spicier.
- Fresh cilantro
This pulled pork appetizer is easily dressed up so no one ever gets tired of it.
- Use rotisserie chicken. This is a great way to use up leftovers while providing a different but equally yummy flavor.
- Add buffalo sauce. Swap the BBQ sauce for buffalo sauce and a bit of ranch dressing or diced cream cheese to taste.
- Use Mexican mole. Using shredded chicken in mole sauce instead of pulled pork will give your crescent ring a very Mexican twist. You can keep the rest of the ingredients the same, just serve it with crema and cotija cheese.
- Use puff pastry. Frozen puff pastry will save your life just as much as crescent ring dough. When you have one or the other, use them interchangeably. They’re not the same, but puff pastry is just as buttery and will be nice and crunchy.
- Add pineapple. BBQ and pineapple go really well together so dice some and add it to the filing. You’ll love the combination of sweet and savory.
How to Make a Pulled Pork Crescent Ring
With a 20-minute baking time and simple ingredients, making this pulled pork crescent ring is a breeze.
- Prepare the baking tray. Preheat the oven to 375 F. Line a baking sheet with parchment paper. Use it to assemble the crescent ring on top.
- Make a circle. Separate the crescent dough into triangles. Use them to form a circle, with the pointy tips pointing outwards like a sun. The corners of each triangle should slightly overlap one another because this is where the filling will go. Add the cheese along the base of the triangles, away from the pointy tips.
- Add the filling. Add the pulled pork, jalapeño, cilantro, and onion.
- Shape the ring. Grab the pointy tips and fold them upward and over the filling to enclose it. Gently pinch the tips under the ring to seal it in place.
- Bake. Pop the tray into the oven and bake for 20 minutes or until golden brown. Let it cool for 10 minutes before serving.
Tips for Making a Crescent Ring
The secret to this amazing pulled pork appetizer is in these 3 tips:
- Don’t over-bake it. Once it’s golden brown, remove it from the oven. You don’t want the bottom to burn.
- Add enough filling. Be generous with the filling, just not so much that the crescent dough can’t be wrapped over it.
- Make sure it’s not soupy. If your pulled pork has a lot of liquid, make sure to squeeze some of it out otherwise it won’t let the crescent dough bake properly.
Served with celery and carrot sticks with some ranch dressing, this pulled pork appetizer is the perfect game-day snack. Chicken wings, sliders, and grilled corn are also great ways to complete the menu when your favorite team is playing.
As for drinks, don’t mind me having some margaritas, beer, or your favorite soda.
How to Store Leftovers
Refrigerate any cooled leftovers in an airtight container for up to 5 days. To reheat it, pop it into the microwave for up to a minute or until warm. You can also use the panini press to heat it for 1-2 minutes or until nice and toasty again.
Can You Freeze This?
Absolutely! Pop the assembled, unbaked pulled pork appetizer into the freezer for 1 hour and then carefully wrap it in foil. After that, wrap it in plastic wrap twice to avoid freezer burn, and then transfer it to a freezer-friendly bag or container. Freeze it for up to 3 months.
Move it to the fridge a day before game day so that it thaws fully and then bake it as usual.
More Recipes With Pulled Pork
- Pulled Pork Quesadilla
- Pulled Pork Corn Chip Pie
- Crock Pot Pulled Pork Recipe
- Pulled Pork Nachos
- Pulled Pork Stuffed Sweet Potato
- 3 cups pulled pork
- 1 (12 oz) can crescent rolls
- 3 slices provolone cheese, sliced in half
- 1/4 cup sliced red onion
- 1 fresh jalapeno, sliced (seeded, for less heat)
- 1/4 cup diced fresh cilantro
- Preheat oven to 375°F. Line a large cookie sheet with parchment paper.
- Unroll can of crescent dough; separate into triangles Arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun.
- Place cheese on the half of each triangle closest to center of ring. Spoon pulled pork onto the cheese and top with onion, jalapeño and cilantro.
- Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling will show). Watch video to see exactly how to form the crescent ring.
- Bake 20 to 22 minutes, or until dough is golden brown, and thoroughly baked. Cool for 5 minutes before serving!
Amount Per Serving: Calories: 260Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 40mgSodium: 633mgCarbohydrates: 18gFiber: 1gSugar: 11gProtein: 15g
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