In partnership with Cabot Creamery Cooperative
These crescent rolls, baked on the Traeger, are an ideal way to use leftover BBQ to create a delicious second meal. When loaded with lots of melty Cabot Creamery Cooperative monterey jack cheese, they are a great party appetizer or simple meal when paired with a salad. In about 30 minutes, you can whip up these Cabot Cheese Stuffed Crescent Rolls and keep your kitchen cool this summer by doing it on the Traeger.
CHEESE STUFFED CRESCENT ROLLS FOR SNACK OR A MEAL
There’s a great ingredient combo ahead of you: creamy melted cabot cheese, tender smoked meat and buttery, flaky crescent rolls. Put those three things together (with a bit of cream cheese and a BBQ sauce of your liking) and you have an amazing quick and easy meal. We’ve made these a couple times and they are a favorite of the whole family. Especially our kids– they LOVE these things and getting a little protein in them is an added bonus when they’ve found something they like.
For these particular rolls, we used two batches of smoked meat that we had made ahead of time. We had pulled pork and smoked chicken. Both were cooked a few weeks ago, and then we vacuum seal smaller portions of the meat in freezer bags to use later on. As we’ve mentioned before, leftover smoked meat is honestly almost better than the stuff straight off the grill. There’s something about letting the flavors intensify when frozen and then reheated– and it’s always juicy and tender.
When frozen in smaller batches, smoked meat is really accessible and easy to use when you’re ready for it. We reheat frozen batches by submerging the sealed bags in boiling water. You can do this on the stove or with a sous vide machine– doing it on the stove is the easiest way to do so. Once submerged in boiling water, the meat defrosts and heats up in about 15 minutes, and comes out delicious and tasting a bit like it just came off the grill! Here’s a recipe with another creative use of leftovers from the grill: link.
ONLY THE BEST CHEESE IN OUR RECIPES
In this dish, we used Cabot Creamery Cooperative’s Pepper Jack cheese. It’s Cabot’s amazing Monterey Jack cheese, studded with with jalapeno peppers. This cheese is a mild-flavored, semi-soft white cheese that stands out among Cabot’s amazing repertoire of cheese. While their cheddars are the variety we use the most, the Pepper Jack and Monterey Jack cheeses are a little softer and more melty than cheddar and compliments the application really well. We wanted this dish to have piping hot meat throughout and melty cheese in every bite– and when we pull the crescent rolls apart.
We took a block of Cabot’s Pepper Jack cheese, shredded it on the box grater and loaded up each crescent roll with a hearty handful of cheese. This ensured that every bite would be a cheesy experience and the Cabot cheese would be melty throughout.
To amp up the flavor and cheesyness of these crescent rolls, we also added a smear of BBQ cream cheese to each one. We took half a block of Cabot cream cheese, put it in the microwave for 15 seconds and then stirred in ¼ cup of our favorite BBQ sauce. Using a spoon, we spread a dollop of the cream cheese mixture on each of the crescent roll triangles– under the rest of the ingredients.
ASSEMBLING CHEESE STUFFED CRESCENT ROLLS
Using packaged crescent roll dough, these cheesy stuffed rolls were easy to make and came together in no time. We popped the can, unrolled the dough and spread the pieces out on a parchment-lined cookie sheet. Be sure to straighten up the dough if you’re able, as the larger surface area of the dough will make your assembly easier.
Once arranged on the cookie sheet, make the cream cheese and BBQ sauce mixture and spread a dollop of the cream cheese on the surface of each dough triangle. Then top with the shredded pepper jack cheese– coating the entire surface.
To each cheesy dough triangle, we added a big handful of reheated meat. Half the crescent rolls were smoked pulled chicken and the other half were smoked pulled pork. Add a little more cheese on top, if you wish, and then roll them from the widest side to the narrow side.
As you’re rolling the crescent rolls, be sure to stretch and adjust the dough as you go. You want to do your best to enclose as much of the ingredients as possible within the dough. They each will come out unique looking, but taste delicious.
PRIMARY INGREDIENTS
- Cabot Pepper Jack Cheese
- Cabot Cream Cheese
- Your favorite BBQ sauce
- Can of prepared crescent roll dough
- Reheated smoked meat (we used pulled pork and smoked chicken)
WHY BAKING CRESCENT ROLLS ON THE TRAEGER WORKS
Baking on the Traeger is one of our favorite things to do. Not only does it ensure that our kitchen stays cool in the midst of the summer.. The design of the Traeger is perfect for baking – the round drum holds heat really well and ensures even cooking because of the convection-style movement of the heat. There are fewer hot spots in a Traeger than in other grills, which allows you to bake on a cookie sheet without worrying about portions burning.
When using leftovers and great ingredients like Cabot Creamery Cooperative’s amazing cheeses, this meal comes together in short order and is delicious and filling. When baked on the Traeger, it picks up a slight taste of the wood-fired flavor, and that just amps up your meal.
STEP-BY-STEP
- Preheat your Traeger grill to 350*.
- Bring a saucepan of water to a boil on the stove.
- When the water is boiling, carefully submerge the bags of frozen leftover smoked meat and turn the temperature down to low. Allow to heat the meat for at least 15 minutes.
- On a parchment-lined cookie sheet, arrange the individual crescent roll dough triangles from the can of dough.
- Using a box grater, grate the Cabot Pepper Jack cheese and set aside.
- In a small bowl, place ½ of a block of Cabot Cream Cheese in the microwave and cook for 10-15 seconds. You want the cream cheese to just begin to melt.
- Stir in the BBQ sauce to the softened cream cheese and mix well.
- Spread a dollop of the cream cheese mixture on each crescent roll dough triangle.
- Sprinkle liberally with the shredded cheese.
- Carefully remove the meat bags from the saucepan and use scissors to open the package.
- Place a generous handful of smoked, shredded and reheated meat on each cheese-sprinkled crescent roll dough triangle.
- Top with more cheese if desired.
- Carefully roll the dough into a crescent roll starting at the wide edge. Use your hands to ensure that the fillings are enclosed in the dough as much as possible.
- Repeat with the remaining dough triangles.
- Place the cookie sheet in the preheated grill and bake for 15-20 minutes until the crescent rolls are golden brown.
- Serve immediately while hot!
Cheesy crescent rolls ready to be rolled Assembled Crescent Rolls
RECIPES THAT ALSO FEATURE CABOT CHEESE
We use Cabot Cheese in lots of our recipes– here are some of our favorites:
- Smoky Sweet and Heat Cheese Ball
- Cabot pepper jack relleno poppers
- Bacon and cheese puffs
- Steak and Cheddar Hand Pies
PRODUCTS USED IN THIS RECIPE
- Our family loves using Cabot Creamery Co-operative’s cream cheese and extra sharp cheddar cheeses, and they work particularly well in this kind of recipe. Not only does the quality of the cheese stand out, but the distinct and sharp flavor of the cheddar cheese comes through really well with this combination of ingredients. Not only are we using amazing ingredients in our cooking, but we are using products made by a certified B-Corp that has an intent focus on sustainability, land stewardship, and being good community citizens. As a B-Corp, Cabot Creamery Co-operative has hung their hat on being positive contributors to community and environmental problems. As an elementary teacher, getting to partner with a company like Cabot means that I’m demonstrating to my students how corporate citizenship can make a positive impact!
- Traeger grill– We use our grill to cook everything from steaks and roasts to dessert and sides. It is versatile and imparts some great wood-fired flavor in everything we cook!
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Cheesy Cabot Stuffed Crescent Rolls
Equipment
- Traeger grill
- Cheese grater
- bowl and spoon
- Boiling water to reheat meat
- Baking sheet and parchment
Ingredients
- 1 block of Cabot Pepper Jack Cheese
- ½ a block of Cabot Cream Cheese
- ¼ cup BBQ sauce
- 1 can of refrigerated crescent roll dough
- 2 cups reheated smoked meat we used puled pork and smoked chicken
Instructions
- Preheat your Traeger grill to 350*.
- Bring a saucepan of water to a boil on the stove.
- When the water is boiling, carefully submerge the bags of frozen leftover smoked meat and turn the temperature down to low. Allow to heat the meat for at least 15 minutes.
- On a parchment-lined cookie sheet, arrange the individual crescent roll dough triangles from the can of dough.
- Using a box grater, grate the Cabot Pepper Jack cheese and set aside.
- In a small bowl, place ½ of a block of Cabot Cream Cheese in the microwave and cook for 10-15 seconds. You want the cream cheese to just begin to melt.
- Stir in the BBQ sauce to the softened cream cheese and mix well.
- Spread a dollop of the cream cheese mixture on each crescent roll dough triangle.
- Sprinkle liberally with the shredded cheese.
- Carefully remove the meat bags from the saucepan and use scissors to open the package.
- Place a generous handful of smoked, shredded and reheated meat on each cheese-sprinkled crescent roll dough triangle.
- Top with more cheese if desired.
- Carefully roll the dough into a crescent roll starting at the wide edge. Use your hands to ensure that the fillings are enclosed in the dough as much as possible.
- Repeat with the remaining dough triangles.
- Place the cookie sheet in the preheated grill and bake for 15-20 minutes until the crescent rolls are golden brown.
- Serve immediately while hot!
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