Cheesy Cabot Stuffed Crescent Rolls
Tender crescent roll dough is stuffed with loads of melty Cabot pepper jack cheese and leftover smoked meats. Baked until golden on the Traeger, they're an amazing party snack or meal for the family in no time.
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!