CrockPot Girls Recipe Collection

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Mini Nacho Cups
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Ingredients:


1 can (8 oz.) refrigerated crescent dinner rolls
1/2 cup hot bean dip with jalapeno peppers (from 9-oz. can)
1/4 cup chopped green chiles (from 4.5-oz. can)
1/4 cup finely chopped red bell pepper (1/4 medium)
1/2 cup finely shredded colby-Monterey Jack cheese
Guacamole, if desired
Sliced ripe olives, if desired

Directions:

Heat oven to 350 degrees F. High Altitude (3500-6500 ft) No change.

If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal.

If using dough sheet: Unroll dough; cut into 4 rectangles.

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).

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.

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.

Makes 24 Appetizers