2 8-oz cans crescent rolls
16 ounces refried beans
1 cup sour cream
2 tablespoons taco seasoning mix
1 1/2 cups shredded cheddar cheese
1/2 cup chopped green onions
1/2 cup chopped green pepper
1 cup chopped seeded tomatoes
1/2 cup sliced ripe olives
salsa if desired
Servings: 30
1. Heat oven to 375F. Unroll dough into 4 long rectangles. Place crosswise in ungreased 15x10x1" baking pan; press over bottom and 1" up sides to form crust. Firmly press perforations to seal. Bake at 375F. for 14 to 19 minutes or until golden brown. Cool completely. Spread beans over crust to within 1/2" of edges.
2. In small bowl, combine sour cream and taco seasoning mix; mix well. Spread sour cream mixture over beans. Sprinkle cheese, onions, green pepper, tomatoes and olives evenly over sour cream. Cover; refrigerate 1 hour. Cut into squares. Serve with salsa.
Servings: 30
16 ounces refried beans
1 cup sour cream
2 tablespoons taco seasoning mix
1 1/2 cups shredded cheddar cheese
1/2 cup chopped green onions
1/2 cup chopped green pepper
1 cup chopped seeded tomatoes
1/2 cup sliced ripe olives
salsa if desired
Servings: 30
1. Heat oven to 375F. Unroll dough into 4 long rectangles. Place crosswise in ungreased 15x10x1" baking pan; press over bottom and 1" up sides to form crust. Firmly press perforations to seal. Bake at 375F. for 14 to 19 minutes or until golden brown. Cool completely. Spread beans over crust to within 1/2" of edges.
2. In small bowl, combine sour cream and taco seasoning mix; mix well. Spread sour cream mixture over beans. Sprinkle cheese, onions, green pepper, tomatoes and olives evenly over sour cream. Cover; refrigerate 1 hour. Cut into squares. Serve with salsa.
Servings: 30
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