Need a hearty appetizer for game day? These smoky, sweet pulled pork cupcakes are just the ticket. Start with your favorite pulled pork recipe or use store-bought to make this an easy appetizer.
Ingredients
1 lb Frozen Prepared Bread Dough (like Bridgford Brand)
1 lb Pulled Pork (bought or made ahead and cooled)
2 Cups Monterey Jack or Cheddar Cheese, Shredded
½ Cup Green Onions, Chopped
FOR SERVING
Your favorite ranch dressing or sauce
Instructions
Defrost frozen bread dough based on instructions.
Roll out bread dough on a lightly floured surface until dough is about 1/4-inch thick.
Combine 1½ cups of cheese, pulled pork, and green onions in a bowl and stir. Do not overmix; you just want it combined evenly.
Spread mixture on dough, leaving about a 1-inch border along one of the long sides of the dough (this will allow you to seal the dough when you roll it up).
With the 1-inch area with no filling facing away from you, roll up the dough and then press lightly to seal the dough. The dough should now be the shape of a nice, neat log.
Prepare a muffin pan by spraying lightly with cooking spray. Using a sharp knife, cut the dough log into 1 ¼-inch slices. Place each slice into each well of the muffin pan, spiral side up. Once the pan is full, cover loosely with plastic wrap and allow to rest for 15 to 20 minutes.
While dough is resting, pre-heat oven to 350°F.
Remove plastic wrap and drizzle remaining BBQ sauce on each “cupcake” and sprinkle with remaining cheese. Bake for 15 to 20 minutes or until the tops are golden brown.
Allow to rest for 10 minutes. Serve with additional BBQ sauce, ranch dip, or your favorite sauce.
