Recipe by WiGal
Great use for pork roast leftovers! Creamy inside, crispy outside. Good with different cheeses besides cheddar. Sometimes I assemble the meat mixture earlier so it is ready for later.
Top Review by Annacia
Oh my gracious this is good! I used 95% fat free cream cheese, subbed Swiss for the Cheddar as I have a good amount of it currently. Not sure that the cracker crumbs really added anything but they didn't hurt anything either. These have a beautiful richness of taste and are something a bit different (for us). It's easy enough for family week nights but I would also serve it to guests because it's just that good. We loved it!!
- 2 ounces neufachel cream cheese, room temperature
- 1 tablespoon butter, room temperature
- 1⁄2 teaspoon balsamic vinegar
- 1 garlic clove, minced
- 1⁄8 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄2 teaspoon italian seasoning
- 1⁄2 cup cheddar cheese, diced
- 2 tablespoons onions, diced
- 1⁄3 cup roasted red pepper, diced
- 8 ounces cooked pork, cubed
- 1 (8 ounce) can refrigerated crescent dinner rolls
- 1 teaspoon butter, melted
- 1 tablespoon buttery cracker, one crushed
Directions See How It's Made
- Preheat oven to 350 degrees.
- In medium bowl, mix Neufachel and butter until smooth; blend in balsamic, garlic, salt, pepper, Italian seasoning, cheese, onion, roasted pepper, and pork.
- Separate dough into four rectangles, spread out a bit, onto ungreased cookie sheet.
- Divide pork mixture between rectangles, pull 4 corners of each to center, twist and pinch to seal.
- Brush with butter, and dust with crushed cracker.
- Bake for 20 to 25 minutes, or until golden brown.
- To reheat leftovers, put in 250 degree oven until warmed--about 20 minutes.