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Cheesy Crescent Nachos

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Cheesy Crescent Nachos
  • Prep Time 15 min
  • Total Time 45 min
  • Servings 24
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Get a jump-start on delicious homemade nachos with Pillsbury® crescent dinner rolls. A cheesy Mexican appetizer made spicy with Old El Paso® green chiles and salsa.

Ingredients

1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
3
tablespoons cornmeal
1
can (4.5 oz) Old El Paso™ chopped green chiles, drained
1
cup shredded Cheddar cheese (4 oz)
1
cup shredded mozzarella or Monterey Jack cheese (4 oz)
Old El Paso™ Thick 'n Chunky salsa or taco sauce, if desired

Directions

  • 1 Heat oven to 350°F. If using crescent rolls: Separate dough into 4 rectangles. If using dough sheet: Cut sheet into 4 rectangles. Coat both sides of each rectangle with cornmeal. Place in ungreased 13x9-inch pan; press over bottom and 1/2 inch up sides to form crust. Press edges and perforations to seal. Sprinkle with any remaining cornmeal. Top evenly with chiles, Cheddar and mozzarella cheese.
  • 2 Bake at 350°F. for 24 to 28 minutes or until crust is golden brown. Cool 5 minutes. Cut into triangles or squares. Serve warm with salsa.
Tips  

Like it spicy? Prepare these nachos with shredded hot-pepper cheese.

Chopped green onions are a colorful, crunchy topping for the salsa.

These crisp nachos go great with bowls of hot chili at lunch or supper. Red and green grapes are a refreshing finish.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
70
(
Calories from Fat
35
)
Daily Value
Total Fat
4g
6%
(
Saturated Fat
2g
10%
)
Cholesterol
10mg
3%
Sodium
190mg
8%
Total Carbohydrate
6g
2%
(
Dietary Fiber
0g
0%
,
Sugars
2g
)
Protein
3g
Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
2%
2%
Exchanges:
1/2 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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