Crescent Nacho Mini Cups

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

5 Bake 15 to 20 minutes or until edges are deep golden brown. Cool in pan on cooling rack 5 minutes; remove from muffin cups. Garnish each with guacamole and olives.

  • Yield: 24
  • Cooking time: 45 Min
  • Rating: 4/5
  • Publisher: Pillsbury.com

Ingredients

  • 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
  • 1/2 cup hot bean dip with jalapeño peppers (from 9-oz can)
  • 1/4 cup Old El Paso™ 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 blend (2 oz)
  • Guacamole, if desired
  • Sliced ripe olives, if desired

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