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Chili con Crescent Snacks

Chili con Crescent Snacks Recipe

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

Prep Time: 10 Min

Total Time: 35 Min

Makes: 12 snacks

Agatha Roth
Jacksonville, Florida
Bake-Off® Contest 24, 1973
Recipe
Tips (0)
Reviews (2)
RECIPE TOOLBOX

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

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

High Altitude (3500-6500 ft)

Nutritional Information

Nutrition Information:

1 Serving (1 Snack)
  • Calories 150
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 1g),
  • Cholesterol 5mg;
  • Sodium 370mg;
  • Total Carbohydrate 13g
    • (Dietary Fiber 0g,
    • Sugars 2g),
  • Protein 5g;
Percent Daily Value*:
  • Vitamin A 6.00%;
  • Vitamin C 0.00%;
  • Calcium 4.00%;
  • Iron 6.00%;
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:
  • 1;
*Percent Daily Values are based on a 2,000 calorie diet.

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