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Prep Time: 6 Minutes Cook Time: 19 Minutes |
Ready In: 25 Minutes Servings: 20 |
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Easy-to-make appetizers sure to score points as part of your Superbowl party buffet table! Plan to chill this Pillsbury recipe at least 20 minutes before serving. Ingredients:
2 (8 ounce) cans crescent rolls |
1 (16 ounce) can refried beans |
1 cup sour cream |
2 tablespoons taco seasoning mix |
1 1/2 cups shredded cheddar cheese |
1/2 cup sliced green onion |
1/2 cup chopped green bell pepper |
1 cup chopped tomato |
1/2 cup sliced ripe olives |
1 (4 ounce) can diced green chilies |
1 (16 ounce) jar thick & chunky salsa |
Directions:
1. Separate crescent dough into four long rectangles; place dough rectangles crosswise in an ungreased 15x10 baking pan; press dough over bottom and barely up sides of pan to form a crust; press dough perforations to seal.
2. Bake crust at 375°for 14 to 19 minutes or until light golden-brown; remove from oven and cool completely.
3. Spread beans over crust to within a half-inch of edges; stir together sour cream and taco seasoning mix, and spread this mixture over the beans; sprinkle onions, bell pepper, tomatoes, olives, green chiles, and cheese evenly over sour cream mixture.
4. Cover and refrigerate at least 20 minutes; cut into squares; serve with salsa.
5. NOTE: I like to spread the salsa evenly over the seasoned sour cream layer (just before sprinkling on the chopped veggies and cheese) rather than serve it on the side.
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