Crescent Nacho Mini Cups

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 24
• 1 (8 ounce) can refrigerated crescent dinner rolls
• 1/2 cup hot jalapeno bean dip
• 1/4 cup chopped green chili
• 1/4 cup finely chopped red bell pepper
• 1/2 cup finely shredded colby-monterey jack cheese
• guacamole, if desired (optional)
• sliced ripe olives, if desired (optional)

Recipe

• 1 heat oven to 350°f unroll dough and separate into 4 rectangles; press perforations firmly to seal. cut each into 6 squares. press squares gently into 24 ungreased miniature muffin cups (dough will not completely cover inside of cup, so do not press too much).
• 2 spoon 1 teaspoon bean dip into each cup. top each with 1/2 teaspoon chiles, 1/2 teaspoon bell pepper and 1 teaspoon cheese.
• 3 bake 15 to 20 minutes or until edges are deep golden brown.
• 4 cool 5 minutes; remove from muffin cups.
• 5 garnish each with guacamole and olives, if desired.