Rancheros Crescent Rounds

(50)
  10 reviews
  • 15 min prep time
  • 35 min total time
  • 10 ingredients
  • 16 servings

Ingredients

2
cans (8 oz each) Pillsbury™ Place ’N Bake® refrigerated crescent rounds (16 rounds) or 2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
1
egg
2
tablespoons sour cream
1/4
teaspoon salt
1/8
teaspoon black pepper
1/4
teaspoon chili powder
1/4
teaspoon red pepper sauce
1/2
cup shredded sharp Cheddar cheese (2 oz)
1/3
cup canned black beans, drained, rinsed
1/4
cup salsa

Directions

  1. 1 Heat oven to 375°F. If using crescent rounds, remove from package, separate into 16 rounds. If using crescent rolls, remove from package, but do not unroll. Using serrated knife, cut each roll into 8 rounds; carefully separate rounds. Place rounds on ungreased large cookie sheet. Press down center and pinch edge of each round to make indentation (about 3/4 inch deep and 2 inches in diameter).
  2. 2 In small bowl, beat egg, sour cream, salt, pepper, chili powder, pepper sauce and 1/4 cup of the cheese with fork or wire whisk until well blended.
  3. 3 Place 1 teaspoon of the beans in each crescent bowl. Spoon 1 teaspoon egg mixture into each bowl (do not fill to top). Sprinkle each with about 1 teaspoon of the remaining cheese.
  4. 4 Bake 14 to 18 minutes or until bowls are golden brown and filling is set. Top each with 1/2 teaspoon of the salsa.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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