Ingredients45 m servings 76 cals
- Heat oven to 350 degrees 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).
- 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.
- Bake 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.
Per Serving: 76 calories; 4.9 g fat; 6 g carbohydrates; 1.9 g protein; 3 mg cholesterol; 161 mg sodium. Full nutrition
ReviewsRead all reviews 3
I changed this up a bit..I fried up some hamburger with taco seasoning and mixed that with salsa and shredded cheese. I baked the cresent cups for half of the time, then added my hamburg mixtur...
Just made these for appetizers for the new years party and they did not last very long. I mixed a can of chopped green chili with refried beans and toped with shredded cheese and black olives. I...