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Barbeque & Cheese Puffs
The best use for leftovers ever
1 lb Pork/Chicken Barbeque, not too heavily sauced, fully cooked and finely minced
2-8 oz packages Cream Cheese
1 Medium Onion
1 tsp Louisiana-Style Hot Sauce
½ tsp Garlic Powder
½ tsp Mustard Powder
Salt & Pepper To Taste
4-8 oz packages Refrigerated Crescent Roll Dough
Finely dice onion and cook over medium-low heat, adding salt and pepper to taste, until it is transparent.
Soften cream cheese in a large bowl, stir in hot sauce, add garlic and mustard powders, add chopped barbeque and onion, and then mix well.
Pre-heat oven to 375⁰. Open dough packages as needed. Roll out one large sheet of dough per package. Cut each of the four sheets into squares that are roughly 2 ½" by 2 ½". This will produce 40-50 squares total.
Place a small portion of filling mixture in a dough square. Fold in the four corners of the square to cover filling and pinch slightly to make a good seal. Make sure finished dough ball is fairly round and place it pinched side down on a non-stick cookie sheet. Repeat until all filling and squares have been used. Dough balls will "puff" once they are heated. Be careful not to overcrowd cookie sheet or puffs may stick together during baking.
Bake puffs for 20-25 minutes at 375⁰ or until golden brown. This recipe can also be performed outdoors using a skillet and a Dutch oven or your Luau Grill. Makes 40-50 puffs. Puffs may be served alone or with condiments such as Chinese duck sauce, pepper jelly, horseradish sauce, or conventional barbeque sauce.
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