Chili con Crescent Snacks

Three toppings and a crescent roll crust create a quick, full-of-flavor snack or lunch.

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Servings 12

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Bake-Off® Contest 24, 1973

Mrs. Agatha L. Roth

Jacksonville, Florida

ingredients 4
Prep Time 10 min
Total Time 35 min

Ingredients

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

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Directions

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

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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
Calories from Fat: 80),

% Daily Value

Total Fat: 9g; 9%
(Saturated Fat 2 1/2g, 2 1/2% Trans Fat 1g 1% ),
Cholesterol: 5mg; 5%;
Sodium: 370mg; 370%;
Total Carbohydrate: 13g; 13%
(Dietary Fiber 0g 0% Sugars 2g 2% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 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 Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Paris_Annie

report Posted Dec. 31, 2011 10:05 PM

Made thses for hubby and me for supper this week. They were very good. Would be a good recipe for when you are in a hurry. Prep time is so short. I used fine shredded Mexican cheese instead of the Parmesan.

Bignanny

report Posted Jun. 25, 2010 8:47 PM

This is such a quick and easy recipe for afterschool for the children.