Crescent Nacho Mini Cups

By Grammie926

Bound to be an after school favourite.

Nutritional Information
1 Serving (1 Appetizer)

Calories 50
(Calories from Fat 25),

Total Fat 3g
(Saturated Fat 1g,
Trans Fat 1/2g),
Cholesterol 0mg;
Sodium 125mg;
Total Carbohydrate 4g
(Dietary Fiber 0g,
Sugars 0g),
Protein 1g;

Percent Daily Value*:

Vitamin A 0.00%;
Vitamin C 2.00%;
Calcium 0.00%;
Iron 2.00%;

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 Choices:

0;

*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless 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

Details

Servings 24
Preparation time 20mins
Cooking time 45mins
Adapted from bettycrocker.com

Preparation

Step 1

Heat oven to 350°F.

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.

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).

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.

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.

Makes
24 appetizers