Preheat oven to 375°. Line a baking sheet with parchment paper; set aside. Finely shred dry pulled pork; combine with BBQ sauce in a small bowl; set aside.

Unroll crescent rolls and separate into triangles. Place pork filling in mounds just above the wide end of each triangle. Roll wide end up and over filling; press slightly to seal. Place on prepared baking sheet. Bake 12 to 15 minutes or until lightly browned. Remove from oven.

Meanwhile, microwave apricot preserves in a microwave-safe bowl on HIGH for 30 seconds or until melted. Brush mixture over hot rolls. Garnish with chopped fresh chives, if desired.