Cheesy Crescent Nachos

(9)
  5 reviews
  • 15 min prep time
  • 45 min total time
  • 6 ingredients
  • 24 servings

Ingredients

1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent 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

Directions

  1. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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