Pineapple-Pulled Pork Sweet Hawaiian Biscuit Sandwiches

Pineapple-Pulled Pork Sweet Hawaiian Biscuit Sandwiches


Ingredients:
1 tablespoon vegetable oil
1 cup drained canned pineapple tidbits (from 20-oz can)
1/2 medium onion, chopped (about 1/2 cup)
1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Sweet Hawaiian biscuits
4 slices deli-sliced Cheddar cheese (1/2 oz each)
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Instructions:
  • Heat oven to 350°F. In 8-inch skillet, heat oil over medium heat. Add pineapple and onion. Cook 10 to 12 minutes, stirring occasionally, until onions are softened and lightly browned.
  • Separate dough into 8 biscuits; separate each biscuit into 2 layers to make 16 rounds. Press each round to 4 1/2-inch circle. Cut each cheese slice crosswise into 4 strips, then cut each strip into 2 pieces for a total of 8 pieces per slice.
  • Place 2 strips of cheese, slightly overlapping, on half of biscuit round, 1/2 inch from edge. Top with 1 tablespoon pulled pork and slightly less than 1 tablespoon pineapple-onion mixture. Carefully fold to enclose filling. Transfer to ungreased large cookie sheet. Use fork tines to press edges of biscuit to seal. Poke top of biscuit with fork tines several times. Repeat with remaining biscuits, spacing 2 inches apart on 2 cookie sheets.
  • etc
  • etc

  • For Full Instruction: pillsbury.com

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