Servings
12–16
Prep Time
8 hrs 10 mins
Cook Time
15 mins
Total Time
8 hrs 25 mins
Ingredients
- 2 (8-ounce) cans refrigerated crescent roll dough
- 1 (12-ounce) can SPAM® Classic, finely chopped
- 1 (8-ounce) package cream cheese, softened
- 2/3 cup mayonnaise
- 1/2 (8-ounce) can crushed pineapple, drained well
- Zest of 1 lime
- 2 bunches green onions, chopped
- 1 (15-ounce) can black beans, drained and rinsed
- 1 red bell pepper, seeded and chopped
- (2.25-ounce) can sliced ripe olives
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes
- 1/8 teaspoon ground white pepper
- 2-3 chopped teaspoons Jerk seasoning blend
- 1 cup shredded cheddar cheese
Directions
- In a large bowl, combine 1 bunch of green onions, the black beans, red bell pepper, olives, olive oil, lime juice, garlic, salt, ground cumin, crushed red pepper flakes, and ground white pepper.
- Cover the bowl and refrigerate several hours or overnight.
- In another large bowl, combine the cream cheese, mayonnaise, crushed pineapple, 4 chopped green onions, and the zest of 1 lime.
- Cover the bowl and refrigerate until ready to use.
- Heat the oven to 400°F.
- Place the unrolled crescent roll dough into a 10×15-inch jellyroll pan.
- Bake for 10 minutes or until golden brown, then let cool.
- In a large skillet, sauté SPAM® Classic in the Jerk seasoning until crisp and golden brown, then remove.
- At serving time, top the crust with the cream cheese filling, followed by the black bean salsa, the sautéed SPAM® Classic, and the cheese.
- Cut into squares or triangles and serve.
