We were originally going to use the left over BBQ pork in a calzone but we haven't found a raw pizza dough we care for. So we ended up picking up a package of Pillsbury pie crusts.
I'm sorry I can't give out exact measurements...I didn't cook that way this time. It was all freestyle.
Basically I had 2 cups of shredded BBQ pork (homemade but you can always find the store bought containers in the refrigerated section).
2 large baking potatoes - washed, not skinned, and par-boiled in Garlic Salt water.
A tablespoon of chopped garlic.
1/2 bag of Mexican Corn-Black bean mix (I think it's S&W in the frozen section)
Mixed them all together and tossed it in a 1/2 baked bottom pie crust (see picture) then topped it with 1/2 a container of Fresco Cheese....add the top crust and bake at 450 for about 20 minutes.
I sprinkled more cheese on the top of the crust the last 5 minutes to give a little extra crunch.