Crescent Nacho Mini Cups Get a blast of flavor when you nest bean dip, green chiles and cheese in a tiny pastry cup. Rate This Recipe * * * * * Prep Time: 20 Min Total Time: 45 Min Makes: 24 appetizers RECIPE TIPS REVIEWS (3) NUTRITIONAL INFO INGREDIENTS 1can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creationsâ„¢ refrigerated flaky dough sheet1/2cup hot bean dip with jalapeño peppers (from 9-oz can)1/4cup Old El Paso® chopped green chiles (from 4.5-oz can)1/4cup finely chopped red bell pepper (1/4 medium)1/2cup finely shredded Colby-Monterey Jack cheese blend (2 oz)Guacamole, if desiredSliced 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.High Altitude (3500-6500 ft): No change.
I'm in my own little world, but thats ok everybody knows me here Angelique --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
