Main Dish

The Potato Pig

  • Ready Time: 55min
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  • Prep Time: 25min
    Cook Time: 30min
  • Potato Type: Yellow
  • Serves: 8
    Prep Method: Baked
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Recipe by: Grower Jennifer Hapka

Shredded pork, BBQ sauce, sliced yellow potatoes, banana peppers, and Pepper Jack cheese baked on a croissant crust.


  • 2 cans Refrigerated Croissant Dough
  • ¾ cup Prepared BBQ Sauce
  • 1 cup Shredded Pepper Jack Cheese
  • 6 ounces (3/4 cup) Prepared Pulled Pork Shoulder (Carnitas can be subbed)
  • 8 ounces (1 cup) Sliced Yellow Potatoes, cooked, cooled, drained
  • 1/3 cup Banana Peppers
  • 2 tablespoons Fresh Cilantro, chopped

Prep Time: 25min | Cook Time: 30min

  1. Preheat the oven to 350 °F and arrange a rack on the lowest position of the oven.
  2. Open the first can of croissants and arrange the triangles together to create a circle. The long end of the croissants should be in the center. Press the dough together to create one large round base about 12-14 inches in diameter.
  3. With the second can of croissants, roll them the way you would prepare croissants and place them around the edge of the croissant circle to form a crust.
  4. Spread the sauce on the bottom of the croissant pizza crust being careful not to get any on the croissants that form the outer edge.
  5. Sprinkle the pepper jack cheese on top of the BBQ sauce.
  6. Arrange the pulled pork on top of the cheese, along with the sliced cooked pieces of potatoes, followed by the banana peppers.
  7. Bake the pizza for 30 minutes or until the crust is nice and golden.
  8. Remove the pizza from the oven and arrange the fresh cilantro on top. Enjoy!


Vitamin C9mg


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