Crescent Nacho Mini Cups

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

Minutes

Total Time

45

Minutes

Makes

24

appetizers

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.
Makes 24 appetizers

Nutrition Information:

1 Serving (1 Appetizer)
  • Calories 50
    • (Calories from Fat 25),
  • Total Fat 3g
    • (Saturated Fat 1g,
    • Trans Fat 1/2g),
  • Cholesterol 0mg;
  • Sodium 125mg;
  • Total Carbohydrate 4g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 1g;
Percent Daily Value*:
    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.
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