Tasty Tuesday

CRESCENT NACHO MINI CUPS

prep time 20 min.

total time 45 min

makes 24 appetizers

INGREDIENTS

1

 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1/2

 cup hot bean dip with jalapeño 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 blend (2 oz)

 Guacamole, if desired

 Sliced ripe olives, if desired

DIRECTIONS

1 Heat oven to 350°F. 2 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. 3 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). 4 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. 5 Bake 15 to 20 minutes or until edges are deep golden brown. Cool in pan on cooling rack 5 minutes; remove from muffin cups. Garnish each with guacamole and olives.

I would like to thank pillsbury for sharing this recipe and so many others.....LOVE LOVE LOVE the Pillsbury products!!!!!!!