Crescent Nacho Mini Cups

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

Crescent Nacho Mini Cups

PillsburyRecipe by Pillsbury

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20 minutes

45 minutes

24 appetizers

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Nutrition Info

  • 1 Appetizer
  • 50
  • 2g
    (Saturated Fat 1g)
  • 5mg
  • 170mg
  • 5g
    (Dietary Fiber 0g, Sugars 2g)
  • 2g
  • Percent Daily Value*
  • 2%
  • 4%
  • 2%
  • 2%
  • Exchanges
  • 1/2
  • 1/2
  • Carbohydrate Choices
  • 0

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft)

    No change.

Ingredients

  • 1  can (8 oz) Pillsbury® refrigerated crescent dinner rolls
  • 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 (2 oz)
  • Guacamole, if desired
  • Sliced ripe olives, if desired

Directions

  1. 1Heat oven to 350°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. 2Spoon 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. 3Bake 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.

Categories: Course, Appetizers, Hot Appetizers

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