Cheesy Crescent Nachos

Get a jump-start on delicious homemade nachos with Pillsbury® crescent dinner rolls. A cheesy Mexican appetizer made spicy with Old El Paso® green chiles and salsa.

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Servings 24

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( 8 ) Ratings

8 Ratings

5 Stars 20%

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3 Stars 30%

2 Stars

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Member Reviews ( 4 )

9d1cd57f-c948-4b8f-8303-865af05b0b36

Bake-Off® Contest 31, 1984

Gregg Peroutka

Mankato, Minnesota

ingredients 6
Prep Time 15 min
Total Time 45 min

Ingredients

1: can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

3: tablespoons cornmeal

1: can (4.5 oz) Old El Paso® chopped green chiles, drained

1: cup shredded Cheddar cheese (4 oz)

1: cup shredded mozzarella or Monterey Jack cheese (4 oz)

: Old El Paso® Thick 'n Chunky salsa or taco sauce, if desired

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Directions

1 Heat oven to 350°F. If using crescent rolls: Separate dough into 4 rectangles. If using dough sheet: Cut sheet into 4 rectangles. Coat both sides of each rectangle with cornmeal. Place in ungreased 13x9-inch pan; press over bottom and 1/2 inch up sides to form crust. Press edges and perforations to seal. Sprinkle with any remaining cornmeal. Top evenly with chiles, Cheddar and mozzarella cheese.
2 Bake at 350°F. for 24 to 28 minutes or until crust is golden brown. Cool 5 minutes. Cut into triangles or squares. Serve warm with salsa.