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Crescent Nacho Mini Cups

By: Pillsbury® Crescents  
"Get a blast of flavor when you nest bean dip, green chiles and cheese in a tiny pastry cup."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

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Prep Time:
20 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 24 servings
 

Ingredients

  • 1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls
  • 1/2 cup hot bean dip with jalapeno peppers
  • 1/4 cup Old El Paso® chopped green chiles
  • 1/4 cup finely chopped red bell pepper
  • 1/2 cup finely shredded Colby-Monterey Jack cheese
  • Guacamole, if desired
  • Sliced ripe olives, if desired

Directions

  1. Heat oven to 350 degrees F. Unroll dough and separate into 4 rectangles; firmly press perforations to seal. 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).
  2. 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.
  3. Bake 15 to 20 minutes or until edges are deep golden brown. Cool in pan on wire rack 5 minutes; remove from muffin cups. Garnish each with guacamole and olives.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 76 | Total Fat: 4.9g | Cholesterol: 2mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 5, 2005 by COGGHE 
I changed this up a bit..I fried up some hamburger with taco seasoning and mixed that with... MORE

 
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