Pork & Potatoes In A Roll

1 lb pork, Ground
1 T onion flakes
2/3 c ketchup
2 t Djon mustard
2 T brown sugar
1 T Country Bob Edison Sauce
2 c baked & cooled potatoes, 3 or 4 small
2 pk crescent dinner rolls, 8 oz pkg
1/4 lb fully cooked ham, diced
4 sl American Cheese
4 sl Velveeta, up to 6 slices

Brown ground pork & onion flakes. Drain & add 2/3 cup ketchup, mustard, brown sugar, Country Bob Edison Sauce, set aside. Peel & dice potatoes. Spread crescent rolls on baking sheet overlapping long ends, pressing edges & perforations to seal. Pat into 12x13 size. Spread meat mixture in a 4" strip the length of the dough, leaving about 1" on each end. Top with 4 slices American cheese, add diced potatoes, top with 1/4 lb. ham and cover with Velveeta Cheese. Fold ends in first, then sides. Press together to seal. Bake at 375 degrees for 20-25 minutes. let stand 5 minutes before serving

4th place pork
Illinois State Fair