Preheat oven to 375 degrees F (180 degrees C).
Cut a 13×18-inch piece of parchment paper; place on a work surface. Unroll crescent roll dough and place on the parchment paper, slightly overlapping the long sides of the two pieces of dough.
Lightly flour a rolling pin; roll over the overlapping dough edges and over the perforations to create one 12×17-inch seamless piece of dough. Carefully lift the parchment paper with dough and fit into a 13×18-inch metal sheet pan.
Sprinkle 1 cup shredded Cheddar evenly over the dough; follow with pulled pork. Scatter drained beans and drained RO-TEL® over pulled pork; sprinkle on green onions, taco seasoning, and remaining 1 cup Cheddar cheese.
Bake in the preheated oven until cheese is melted and the visible edges of the crescent dough are browned, 15 to 20 minutes.
Remove to a wire rack. Sprinkle crumbled cotija cheese over all.
Scatter jalapeño slices, avocado slices, and chopped cilantro over if using.
Cut into 32 squares with a sharp knife or a pizza cutter; place on a warmed serving platter with lime wedges, if using.
Use RO-TEL® Original or Hot, whichever you prefer.
Use hot or mild purchased taco seasoning, or make your own, from one of the recipes on the site.
| 123 | Calories |
| 7g | Fat |
| 8g | Carbs |
| 6g | Protein |
