Nacho cups 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 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.
Posted on: Sun, 28 Jul 2013 21:41:10 +0000
Trending Topics
Recently Viewed Topics
© 2015