Crescent Nacho Mini Cups

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

  • Prep Time 20 min
  • Total Time 45 min
  • Servings 24

1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ Crescent Recipe Creations® refrigerated seamless 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

  • 1 Heat oven to 350°F.
  • 2 If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
  • 3 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).
  • 4 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.
  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
50
(
Calories from Fat
25),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
1g,
1%
Trans Fat
1/2g
1/2%
),
Cholesterol
0mg
0%;
Sodium
125mg
125%;
Total Carbohydrate
4g
4%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
2%;
Calcium
0%;
Iron
2%;
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.