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Crescent Nacho Mini Cups

Crescent Nacho Mini Cups
  • Prep 20 min
  • Total 45 min
  • Ingredients 7
  • Servings 24
Get a blast of flavor when you nest bean dip, green chiles and cheese in a tiny pastry cup.
Updated October 22, 2018
Make With
Make With
Pillsbury Crescents

Ingredients

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

Steps

  • 1
    Heat oven to 350°F.
  • 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
    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
    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
    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 Facts

Serving Size: 1 Appetizer
Calories
50
Calories from Fat
25
Total Fat
3g
5%
Saturated Fat
1g
6%
Trans Fat
1/2g
Cholesterol
0mg
0%
Sodium
125mg
5%
Potassium
25mg
1%
Total Carbohydrate
4g
1%
Dietary Fiber
0g
0%
Sugars
0g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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