You may also like
Categories:Viewed: 23 - Published at: 6 years ago
Ingredients
- 1 can (8 oz.) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz.) Pillsbury Crescent Recipe Creations refrigerated flaky dough sheet
- 1/2 cup hot bean dip with jalapeno peppers (from 9-oz. can)
- 1/4 cup Old El Paso chopped green chiles (from 4.5-oz. can)
- 1/4 cup finely chopped red bell pepper (1/4 medium)
- 1/2 cup finely shredded colby-Monterey Jack cheese (2 oz.)
- Guacamole, if desired
- Sliced ripe olives, if desired
Method
- Heat oven to 350 degrees F. High Altitude (3500-6500 ft) No change.
- 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 bean dip into each cup.
- Top each with 1/2 teaspoon chiles, 1/2 teaspoon bell pepper and about 1 teaspoon cheese.
- Bake 15 to 20 minutes or until edges are deep golden brown.
- Cool in pan on wire rack 5 minutes; remove from muffin cups.
- Garnish each with guacamole and olives.
