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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 24 |
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I found this one in a magazine. Ingredients:
1 (8 ounce) can refrigerated crescent dinner rolls |
1/2 cup hot jalapeno bean dip |
1/4 cup chopped green chili |
1/4 cup finely chopped red bell pepper |
1/2 cup finely shredded colby-monterey jack cheese |
guacamole, if desired (optional) |
sliced ripe olives, if desired (optional) |
Directions:
1. Heat oven to 350°F Unroll dough and separate into 4 rectangles; press perforations firmly to seal. Cut each into 6 squares. Press squares gently into 24 ungreased miniature muffin cups (Dough will not completely cover inside of cup, so do not press too much).
2. Spoon 1 teaspoon bean dip into each cup. Top each with 1/2 teaspoon chiles, 1/2 teaspoon bell pepper and 1 teaspoon cheese.
3. Bake 15 to 20 minutes or until edges are deep golden brown.
4. Cool 5 minutes; remove from muffin cups.
5. Garnish each with guacamole and olives, if desired.
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