1 tube refrigerated crescent rolls or pizza crust
1 20oz. bottle Head Country Bar-B-Q sauce, your favorite flavor
Leftover BBQ meat: brisket, tri tip, pulled pork, chicken, turkey, bacon (we used ham in this recipe), diced or finely chopped
6 oz. shredded mozzarella cheese (shred your own if you want extra melty cheese)
1/2 stick (1/4 C.) butter, melted
1 tsp. garlic powder
1/2 tsp. salt
1 Tbsp. freshly chopped parsley (1 tsp. of dried is good, too)
425 degrees F
Roll out the refrigerated crescent rolls or pizza crust as detailed on the package instructions, out into a rectangle shape on an ungreased sheet pan. Drizzle with your favorite flavor of Head Country Bar-B-Q sauce.
Add a layer of leftover BBQ meat. Top with shredded cheese.
Starting at one of the short ends of the rectangle, begin to roll the rolls or crust back onto itself. Continue rolling, tucking in any toppings that escape, until you have a log shape—rolls/crust on the outside, toppings on the inside.
Using a sharp knife, cut 1-inch slices from the roll (like how you would slice cookies from a tube or cookie dough). Set slices aside, one of the flat sides down.
Make the butter brushing sauce by combining the melted butter, garlic powder, salt, and parsley. Use a basting brush or a spoon to paint each spiral slice with the butter sauce.
Add buttered spirals to the basket of your air fryer, making sure the sides touch. Set the air fryer to 425 degrees F and cook until the spirals are golden brown, 12-15 minutes.
Serve with plenty of extra Bar-B-Q sauce for dipping, drizzling, and dunking. Enjoy!