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.

  • prep time 15 min
  • total time 45 min
  • ingredients 6
  • servings 24

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    70
    (
    Calories from Fat
    35),
    % Daily Value
    Total Fat
    4g
    4%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    10mg
    10%;
    Sodium
    190mg
    190%;
    Total Carbohydrate
    6g
    6%
    (Dietary Fiber
    0g
    0%
      Sugars
    2g
    2%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Vitamin A
    2%;
    Vitamin C
    0%;
    Calcium
    6%;
    Iron
    2%;
    Exchanges:
    1/2 High-Fat Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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