Crescent Nacho Mini Cups

Crescent Nacho Mini Cups

3 Reviews 2 Pics
  • Prep

    20 m
  • Ready In

    45 m
Recipe by  Pillsbury® Crescents

“Get a blast of flavor when you nest bean dip, green chiles and cheese in a tiny pastry cup.”

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Ingredients

Adjust Servings

Original recipe yields 24 servings

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.

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Reviews (3)

Rate This Recipe
COGGHE
18

COGGHE

I changed this up a bit..I fried up some hamburger with taco seasoning and mixed that with salsa and shredded cheese. I baked the cresent cups for half of the time, then added my hamburg mixture and finished baking...YUM!

alienz17
4

alienz17

Just made these for appetizers for the new years party and they did not last very long. I mixed a can of chopped green chili with refried beans and toped with shredded cheese and black olives. I folded the tops of the crescent rolls over when I baked them and they turned out great. Might use seasoned ground beef next time to add some more flavor. Will definantly use again :)

SunnyDaysNora
1

SunnyDaysNora

These were a big hit! Topped with homemade guacamole.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 76 cal
  • 4%
  • Fat
  • 4.9 g
  • 8%
  • Carbs
  • 6 g
  • 2%
  • Protein
  • 1.9 g
  • 4%
  • Cholesterol
  • 3 mg
  • < 1%
  • Sodium
  • 161 mg
  • 6%

Based on a 2,000 calorie diet

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