Barbecue Pork Turnovers

Appetizer or dinner?

Doesn't matter!  They are so good you won't care!

Hailing from the state of Iowa, we know our pork. Like, really, really know our pork. It surrounds us and we are fortunate to have it practically in our very back yard. Fork to table if you will.

The husband and I purchased half of a hog back in November from some friends of ours. If you are not from the Midwest or just live rooted in the city buying meat by the quarter, half or full is pretty typical around here. Most people know a farmer, who is often taking their cow, or pig or chickens in to be butchered. If you are on a good playing field with these farmers they will often sell you this prized meat.

Our friends, being the great friends that they are, only had us pay the butchering fee, which ended up being just under $100. Can you believe we got half of a hog {in various cuts; roasts, ham, bacon, sausage, etc.} for only $100? It really was a steal of a deal.

Our deep freeze was loaded and I was happy.

It is truly a wonderful thing to not have to buy meat at the grocery store. One, because it's expensive! And two, because we know where our meat came from and it's delicious.

Probably once a week I'm pulling some version of pork out of the freezer for one of our dinners. Right before making these Barbecue Pork Turnovers I had pulled out a pork roast and threw it in the crock pot all day with a little chicken stock and barbecue sauce and we enjoyed pulled pork sandwiches for dinner.

But...with those sandwiches came leftovers and I just wasn't feeling having those sandwiches for dinner again {albeit, they were tasty}. After much thought, I remembered my three ingredient turnover dough. I've used that dough in both sweet and savory versions of a hand-held appetizer {cherry cheese turnovers & buffalo chicken hand pies} and I just knew I wanted to use that simple dough again.

Who knew a turnover dough could be so stinking easy? And taste great to boot?

I doctored up that leftover pulled pork with a bit more barbecue sauce to make it extra saucy and sliced up some mozzarella cheese. Because why not have appetizers for dinner?

Barbecue Pork Turnovers
Print this Recipe!

8 oz. cream cheese, softened
½ c. unsalted butter, softened
1 ½ cup flour
2 c. leftover barbecue pulled pork
1 c. shredded mozzarella cheese 


1. In a stand mixer cream together the cream cheese and butter until smooth. Add in the flour stirring together until a dough forms. Wrap in plastic wrap and place in the fridge for one hour.
2. Preheat the oven to 400 degrees and lightly grease a baking sheet with cooking spray.
3. Unwrap the dough and place on a floured surface. Flatten the dough with a rolling pin to ¼ of an inch thickness. If in circle shape {like a pizza} cut into 8 slices. If you kept in a square shape {or rectangle} cut into 8 squares.
4. Place a spoonful of the pulled pork on one side of the dough and top with cheese. Fold the other half of the dough over and using a fork or your fingers pinch together the seams and place on the baking sheet.

5. Bake for 12-15 minutes or until golden brown. For a deep golden color, brush the turnovers with an egg wash prior to baking. Cool for 5-10 minutes before serving. Serve with additional barbecue sauce for dipping.