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Vegan BBQ Pork Crescent Cups
Prep Time
5 mins
Cook Time
12 mins
Total Time
17 mins

This recipe was developed as a way to use leftover BBQ pork. Throw whatever you've got on hand into these crescent cups, make a sauce that balances out the flavors, and you have an inspired dish that helps you to use up what you've got. 

Course: Appetizer, Snack
Cuisine: vegan
Servings: 4 people
Author: Michael Monson
For the cups:
  • 1 tube crescent roll dough (Pillsbury and Trader Joe's brands are accidentally vegan)
  • 1 cup leftover bbq pork
For the sauce:
  • 1 tablespoon sweet pickle relish
  • 1 tablespoon prepared horseradish
  • 1/2 cup tofu cream cheese or vegan mayo
To make the cups:
  1. Preheat oven to 350 degrees Fahrenheit.

  2. Unroll the dough, but do not separate it into triangular shapes. Using a pizza cutter, cut the dough into 8 squares. Place each square of dough into the cups of a muffin pan. Fill each cup of dough with about 2 tablespoons of filling. Pinch the corners of the dough across the filling to partially close-up the cups.

  3. Bake at 350 for about 12 minutes, or until the cups are golden brown on top. Let cool for a minute or two. Twist the cups in the muffin pan to release. Serve warm or room temperature. 

To make the sauce:
  1. Combine all ingredients in a bowl. Taste for seasoning. Serve immediately or chill until ready to serve.