| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Mexican |
Breads, Ethnic, Side dish |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
Crescent dinner roll;– dou |
| 1/2 |
c |
Refried beans |
| 3/4 |
c |
Cheese; shredded |
| 1 |
|
Jars Chunky salsa; 12 0z (ho |
INSTRUCTIONS
Separate dough into 4 rectangles. Place rectangles side-by-side on
ungreased baking sheet with long edges overlapping slightly to form 13"x7"
rectangle. Press perforations and edges to seal.Spread beans in 2" wide
strip down center of dough length;top with 1/2 cup of cheese and 1/4 cup
salsa.Make cuts from filling to dough edges 1 1/2" apart on each side of
rectangle.
Fold strips of dough at an angle over filling, alternating from side to
side; seal ends.Bake at 350 for 20 minutes; sprinkle bread with remaining
1/4 cup cheese.Bake 5 to 10 minutes, or until cheese melts and loaf is
golden brown. Let stand 10 minutes on wire rack. cut loaf into 12 pieces;
serve with remaining salsa.Makes 12 appetizers FROM: DARNELL LEPRE
(SDKX90A)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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