Recipe courtesy of Pillsbury Company
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Crescent Nacho Mini Cups
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
24 appetizers

Nutrition Info

Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
24 appetizers

Nutrition Info

Ingredients

Directions

Heat oven to 350 degrees F. High Altitude (3500-6500 ft) No change. 

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. 

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. 

1 Appetizer: Calories 50 (Calories from Fat 20); Total Fat 2g (Saturated Fat 1g, Trans Fat nc, Polyunsaturated Fat nc); Cholesterol 5mg; Sodium 170mg; Potassium nc; Total Carbohydrate 5g (Dietary Fiber 0g, Soluble Fiber nc, Insoluble Fiber nc, Sugars 2g); Protein 2% Daily Value: Total Fat 3% (Saturated Fat 5%); Cholesterol 2%; Sodium 7%; Potassium nc; Total Carbohydrate 2% (Dietary Fiber 0%); Vitamin A 2%; Vitamin C 4%; Vitamin D nc; Riboflavin nc

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