It’s a rare occurrence for us to have a tube of Crescent Rolls in the refrigerator.  It’s usually when there’s an amazing sale and/or coupon. 


With the help of God - I have learned to cook one recipe at a time.  Each one building on another one ... and each using techniques that once mastered have allowed an exponential variety of budget-friendly and price-conscious recipes.


In yesterday’s post on the Whisky & Coke Glazed Pork Shoulder, I talk about how I break down a large piece of meat for the freezer.  Because this pork is so melt-in-your mouth - it’s a very simple meal to create multiple ideas for leftovers.  And at less than $2 a pound - you can get a whole lot of goodness for not a lot of money!  And that keeps the stress level down in a good way!


The Pillsbury website is chock-full of ideas on what to do with prepared Crescent Rolls.  So if you are really into using these store-bought prepared products - search their website for a zillion more ideas!


Here’s how this came together:


Ingredients:


  1. - Leftover Steam Roasted Baked Potato, shredded on large holes of grater

  2. - Leftover Whisky & Coke Glazed Pork Shoulder (shredded, about 1 cup)

  3. - BBQ sauce of choice, about 1/4 cup + more for pan if desired

  4. - Onion, sliced thin  (desired amount up to you - I used about 1/3 cup)

  5. - Shredded Cheese  (I used about 3 ounces mozzarella - feel free to be creative)

  6. - Olive oil

  7. - 1 can refrigerated store-bought Crescent Rolls


Directions:


Preheat oven to 400 degrees.  Toss the leftover Pork Shoulder with the BBQ sauce and set aside.  Lightly drizzle olive oil over a 12 inch pizza pan or a baking sheet.  Unroll Crescent Roll dough and press onto pizza pan.  With the tines of a fork, press into the dough, creating holes in the surface of the dough (dock the dough to help it from puffing up in the oven). 


Place the pizza pan into the oven for 5 to 7 minutes - it should just be very lightly golden and not wet looking in the center.


Remove the pizza pan with crust from the oven.  Drizzle the top of the crust with a little more olive oil.  You could also use a couple of Tablespoons of BBQ sauce if you really like the BBQ flavor.  Top with Hash Browns, then add the shredded / pulled pork and BBQ sauce combination.  Lay desired amount of sliced  onion over the top and finally top with shredded cheese.


Place the pizza into the oven and bake until as golden as desired, I went about 8 minutes.  It could have gone another minute or two - but I hesitated because Crescent Rolls have a lot of butter and that’s why I’m drawn to them - their flaky, buttery texture -  and I was looking to save some of that familiar taste instead of making it thin and crispy like a true restaurant pizza.  Which by the way ... I have a stack of truly thin & crispy pizza recipes piling up to share!


Have a great weekend!