Rancheros Crescent Rounds

Prep 15 min
Total 35 min
Ingredients 10
Servings 16

These pick-up-and-go individual breakfast bakes are made easily with Pillsbury® refrigerated crescent rounds and Mexican-inspired ingredients. MORE+ LESS-

By Pillsbury Kitchens

Updated October 19, 2018

Bake-Off® Contest 44, 2010

Amy Murphy

Huntersville, North Carolina

Make with

Pillsbury Crescents

Ingredients

cans (8 oz each) Pillsbury™ Place ’N Bake® refrigerated crescent rounds (16 rounds) or 2 cans (8 oz each) Pillsbury™ refrigerated crescent rolls

egg

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

Steps

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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

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

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

Bake 14 to 18 minutes or until bowls are golden brown and filling is set. Top each with 1/2 teaspoon of the salsa.