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Prep Time: 0 Minutes Cook Time: 18 Minutes |
Ready In: 18 Minutes Servings: 48 |
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As you all know, I am a crescent roll fanatic! This is a great alternative to the popular veggie pizza on crescent roll crust. Had this at a friends house a few weeks ago. We loved it. Ingredients:
2 (8-oz.) cans pillsbury refrigerated crescent dinner rolls |
1 (16-oz.) can refried beans |
1 cup dairy sour cream |
2 tablespoons taco seasoning mix (from 1 1/4-0z. pkg.) |
6 oz. (1 1/2 cups) shredded cheddar cheese |
1/2 cup sliced green onions |
l/2 cup chopped green bell pepper |
1 cup seeded, chopped tomatoes |
1/2 cup sliced ripe olives |
Directions:
1. Heat oven to 375°F.
2. Separate dough into 4 long rectangles.
3. Place crosswise in ungreased 15xl0xl-inch baking pan;
4. press over bottom and 1 inch up sides to form crust.
5. Firmly press perforations to seal.
6. Bake at 375°F. for 14 to 19 minutes or until golden brown.
7. Cool completely.
8. Spread beans over crust to within 1/2 inch of edges.
9. In small bowl, combine sour cream and taco seasoning mix; mix well.
10. Spread sour cream mixture over beans.
11. Sprinkle cheese, onions, bell pepper, tomatoes and olives evenly over sour cream mixture.
12. Cover; refrigerate 1 hour.
13. Cut into squares.
14. Serve with salsa, if desired.
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