Slab Pork Pockets

• Olive oil
• 2 containers of crescent rolls
• 2 pork steaks
• 4 pieces thick slab bacon
• Salt
• Garlic powder
• 1 can sliced pineapples
• 8 slices of American cheese

Trim fat and sinew off the two pork steaks, cut in 1/2" cubes. Cut 4 slices of thick slab bacon in 1/2" pieces (cut extra fat off if necessary; bacon must be very lean). Pour olive oil in a fry pan just to barely cover the bottom of pan. Add cubed pork steak, thick cut slab bacon, salt to taste, garlic powder to taste and fry on low heat till nicely browned. Drain fat, and add 1/2 can of Pineapple juice, stir; put lid on pan and simmer till pork is done. Take crescent rolls, roll out each triangle with a rolling pin. Take cooked pork/bacon and place in a bowl to cool a little, then take a fork and sprinkle meat and bits of pineapple onto Crescent triangle; place one slice of American cheese (tear if needed) on meat. Take another crescent triangle and place on top of meat, pineapple and cheese, pinch all edges together to seal. Bake at 375 degrees for 10-11 minutes.

Leave 1/4" of crescent dough around the perimeter for easy sealing of top and bottom triangles. Any leftover meat and juice in the bottom of the bowl can be refrigerated and makes a delicious cold topping for a tossed salad. The juice itself becomes the salad dressing.