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Chili con Crescent Snacks

(3)
  2 reviews
  • 10 min prep time
  • 35 min total time
  • 4 ingredients
  • 12 servings
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Three toppings and a crescent roll crust create a quick, full-of-flavor snack or lunch.

Bake-Off® Contest 24, 1973
Agatha Roth
Jacksonville, Florida

1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1
can (15 oz) or 1 box (14.3 oz) chili without beans
1
cup crushed corn chips (3 oz)
1/4
cup grated Parmesan cheese

Steps

  • 1 Heat oven to 425°F. Unroll dough into ungreased 15x10x1-inch pan; press in bottom to form crust, pressing perforations to seal.
  • 2 Bake 8 minutes or until golden brown.
  • 3 Spread chili evenly over crust; sprinkle with crushed chips and cheese. Bake 8 to 10 minutes longer or until crust is deep golden brown and chili is hot. Cut into squares to serve.

Expert Tips

To easily crush the corn chips, place them in a food-storage plastic bag and crush with a rolling pin.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Snack
Calories
150
% Daily Value
Total Fat
9g
13%
Saturated Fat
2 1/2g
12%
Trans Fat
1g
1%
Cholesterol
5mg
2%
Sodium
370mg
15%
Total Carbohydrate
13g
4%
Dietary Fiber
0g
0%
Protein
5g
5%
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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