Crescent Nacho Mini Cups

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can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
cup hot bean dip with jalapeño peppers (from 9-oz can)
cup Old El Paso™ chopped green chiles (from 4.5-oz can)
cup finely chopped red bell pepper (1/4 medium)
cup finely shredded Colby-Monterey Jack cheese blend (2 oz)
Guacamole, if desired
Sliced ripe olives, if desired


  1. 1 Heat oven to 350°F.
  2. 2 If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
  3. 3 Cut each into 6 squares. Gently press squares into 24 ungreased miniature muffin cups (dough will not completely cover inside of cup; do not press too much).
  4. 4 Spoon about 1 teaspoon bean dip into each cup. Top each with 1/2 teaspoon chiles, 1/2 teaspoon bell pepper and about 1 teaspoon cheese.
  5. 5 Bake 15 to 20 minutes or until edges are deep golden brown. Cool in pan on cooling rack 5 minutes; remove from muffin cups. Garnish each with guacamole and olives.




Nutrition Information

Recipe Step Photos

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