| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Mexican |
Crescents, Appetizers |
30 |
Servings |
INGREDIENTS
| 2 |
cn |
Crescent rolls (8 oz each) |
| 16 |
oz |
Can refried beans |
| 1 |
c |
Dairy sour cream |
| 2 |
tb |
Taco seasoning mix* |
| 1 1/2 |
c |
Shredded cheddar cheese |
| 1/2 |
c |
Chopped green onions |
| 1/2 |
c |
Chopped green pepper |
| 1 |
c |
Chopped, seeded tomatoes |
| 1/2 |
c |
Sliced ripe olives |
|
|
Salsa, if desired |
INSTRUCTIONS
* from 1 1/4 oz. pkg.
~------------------------------------------------------ ~---------------
Heat oven to 375F. Unroll dough into 4 long rectangles. Place crosswise in
ungreased 15x10x1" baking pan; press over bottom and 1" up sides to form
crust. Firmly press perforations to seal. Bake at 375F. for 14 to 19
minutes or until golden brown. Cool completely.
Spread beans over crust to within 1/2" of edges. In small bowl, combine
sour cream and taco seasoning mix; mix well. Spread sour cream mixture over
beans. Sprinkle cheese, onions, green pepper, tomatoes and olives evenly
over sour cream. Cover; refrigerate 1 hour. Cut into squares. Serve with
salsa..
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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