Crescent Nacho Mini Cups Recipe
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Category: |
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Ingredients: |
Ingredients: 1 cans (8 oz.) Pillsbury refrigerated crescent dinner rolls or 1 can (8oz) Pillsbury Crescent dinner recipe creations refrigerated seamless dough sheet
½ cup hot bean dip with jalapeno peppers (from a 9 oz can)
¼ cup Old El Paso chopped green chilies (from 4.5 oz can)
¼ cup finely chopped red bell pepper (1/4 medium)
½ cup finely shredded Colby- Monterey Jack cheese blend (2oz)
Guacamole, if desired
Sliced ripe olives, if desired
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Directions: |
Directions:Heat oven to 350*
If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. If using dough sheet; Unroll dough; cut into 4 rectangles.
Cut each into 6 squares. Gently press squares into 24 ungreased miniature muffin cups (dough will not completely cover inside of cup; do not press too much).
Spoon about 1 teaspoon of bean dip into each cup. Top each with ½ teaspoon of chilies, ½ teaspoon of red bell pepper, and about a teaspoon of cheese.
Bake 15 to 20 minutes or until edges are deep golden brown. Cool in pan on cooling rack 5 minutes and remove from muffin cups. Garnish with guacamole and olives. |
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