Barbecue Pork Pot Pie

By á-6416

Ingredients

• 2 tsp canola oil
• 1 cup chopped red onion
• 4 cups shredded smoked pork
• 1 1/4 cups barbecue sauce
• 1 can Pillsbury refrigerated crescent dinner rolls
• 1/4 tsp smoked paprika
• 3/4 cup shredded Cheddar cheese
• 1/4 cup sliced green onions
• 1 egg
• 1 tsp water
• Additional green onions, if desired

Preparation

Step 1

Heat oven to 375. Spray 11x7 in glass baking dish with cooking spray. In 2 qt saucepan, heat oil over medium high heat. Cook red onion in oil 5 min, stirring occasionally, until tender. Stir in pork and barbecue sauce; heat until hot. Spread mixture in baking dish.

Unroll dough into 2 long rectangles; firmly press perforations to seal. Sprinkle dough with paprika, cheese and 1/4 cup green onions. Starting at long side, roll up; cut into 12 slices. Place slices, cut sides down, on hot pork mixture. In small bowl, beat egg and water; brush evenly over dough.

Bake 28-30 min or until filling is bubbly and rolls are golden brown. Sprinkle with additional green onions.