Fooled You Rolls
Fool your friends with these BBQ pork rolls disguised as cinnamon rolls.
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Servings: 8 rolls
Ingredients:
- 16 ounces Appleton Farms Pulled Pork
- ¼ cup Sweet Baby Ray’s Original Barbecue Sauce
- 3 tablespoons Countryside Creamery Butter, divided
- 1 onion, diced
- 1 cup plus 1 tablespoon Baker’s Corner All Purpose Flour, divided, plus additional for dusting
- 1½ teaspoons Baker’s Corner Baking Powder
- ½ teaspoon Stonemill Iodized Salt, plus additional to taste
- 2 teaspoons Stonemill Garlic Powder, divided
- 2 tablespoons Carlini Pure Vegetable Shortening
- ¾ cup Friendly Farms 1% Milk, divided
- 1 cup shredded Specially Selected Aged Reserve White Cheddar, divided
- Carlini Canola Cooking Spray
- ½ cup Countryside Creamery Heavy Whipping Cream
Directions:
- Preheat oven to 425°.
- Microwave pork according to packaging instructions. Stir in barbecue sauce and let cool.
- In a small sauté pan, melt 2 tablespoons butter over medium-high heat. Add onions and sauté until caramelized, about 8 minutes.
- In a large bowl, sift 1 cup flour, baking powder, salt and 1 teaspoon garlic powder. Cut in vegetable shortening, until small granules form. Stir in ½ cup milk, ½ cup cheese and onions, knead until soft dough forms.
- On a floured surface, turn out dough and roll out to a rectangle with a ½-inch thickness.
- Evenly distribute cooled pork onto dough. Starting at one end roll lengthwise to create a log shape.
- Coat a 9-inch round baking pan with cooking spray. Cut 8 even slices from the log and place in pan.
- Bake for 10-15 minutes, or until golden brown.
- Meanwhile, in a small saucepan, over medium heat, melt remaining 1 tablespoon butter, stir in remaining 1 tablespoon flour and cook for 2 minutes. Slowly add cream and remaining ¼ cup milk, whisking constantly until smooth.
- Stir in remaining ½ cup cheese and 1 teaspoon garlic powder and whisk until melted. Season to taste with salt.
- Drizzle cheese sauce over rolls and serve.
Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen