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Ingredients
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 3 tablespoons cornmeal
- 1 can (4.5 oz) Old El Paso® chopped green chiles, drained
- 1 cup shredded Cheddar cheese (4 oz)
- 1 cup shredded mozzarella or Monterey Jack cheese (4 oz)
- Old El Paso® Thick 'n Chunky salsa or taco sauce, if desired
Preparation
Step 1
Heat oven to 350°F. If using crescent rolls: Separate dough into 4 rectangles. If using dough sheet: Cut sheet into 4 rectangles. Coat both sides of each rectangle with cornmeal. Place in ungreased 13x9-inch pan; press over bottom and 1/2 inch up sides to form crust. Press edges and perforations to seal. Sprinkle with any remaining cornmeal. Top evenly with chiles, Cheddar and mozzarella cheese.
Bake at 350°F. for 24 to 28 minutes or until crust is golden brown. Cool 5 minutes. Cut into triangles or squares. Serve warm with salsa.