Ingredients:

  • 2 cups cooked, shredded chicken or pork (approx. 400g)
  • 1 cup quality Barbecue Sauce (approx. 240ml)
  • 1 cup sharp Cheddar Cheese, shredded (approx. 100g)
  • 1/4 cup red onion, finely diced (optional)
  • 1/2 teaspoon dried smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 2 (8 oz) tubes refrigerated crescent roll dough
  • 1 tablespoon unsalted butter, melted
  • 1 teaspoon sesame seeds or poppy seeds (for garnish)

Instructions:

  1. Preheat the oven to 375°F (190°C). Generously spray a standard 12-cup muffin tin with non-stick cooking spray.
  2. In a large mixing bowl, combine the shredded meat, BBQ sauce, shredded cheddar cheese, diced red onion (if using), smoked paprika, salt, and pepper. Gently stir until the mixture is fully coated and uniform.
  3. Open the cans of crescent roll dough. Separate 12 of the dough triangles along the perforations. Lay one triangle into each muffin cavity, pressing it firmly against the bottom and up the sides. Ensure there is a slight overhang.
  4. Equally distribute the BBQ filling among the 12 dough-lined cups (aim for roughly 2-3 tablespoons per cup).
  5. Take the points of the dough triangles and fold them inward over the filling, creating a sealed pocket or small parcel.
  6. Brush the tops of the folded dough with the melted butter. Sprinkle with sesame or poppy seeds, if desired.
  7. Bake for 18–20 minutes, or until the dough is puffed up, deeply golden brown, and the filling is bubbling slightly.
  8. Remove the tin from the oven and allow the cups to rest in the tin for 5 minutes before carefully lifting them out. Serve warm.