Crescent Nacho Mini Cups

3 Reviews

Prep: 20 min
Ready In: 45 min

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

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

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Metric US

Original recipe yields 24 servings

Directions

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).
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.

Nutrition

Amount Per Serving (24 total)

Calories
76 cal
4%

Fat
4.9 g
8%

Carbs
6 g
2%

Based on a 2,000 calorie diet

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Reviews (3)

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COGGHE

Dec. 5, 2005

"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 ..." See morefinished baking...YUM!"

alienz17

Jan. 2, 2012

"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 folde..." See mored 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 :)"