Chile Rellenos Crescent Pie
|Refrigerated quick crescent dinner rolls||8 Ounce, preferably pillsbury|
|Shredded monterey jack cheese||6 Ounce (Kraft)|
|Shredded sharp cheddar cheese||4 Ounce (Kraft)|
|Canned chopped green chilies||4 Ounce, drained and rinsed|
|Eggs||3 , beaten|
|Dairy sour cream||1 Cup (16 tbs)|
Heat oven to 350Â°F.
Separate dough into 8 triangles.
Place triangles in ungreased 9-inch pie or square pan; press over bottom and up sides fo form crust.
Sprinkle cornmeal over crust; press into crust.
In small bowl, combine cheeses; reserve 1/2 cup for topping.
Add chilies to remaining cheese; sprinkle over crust.
Beat eggs and sour cream until smooth; pour over cheese mixture.
Sprinkle with reserved 1/2 cup cheese.
Cover edge of crust with foil during first 20 minutes of baking to prevent over browning.
Bake at 350Â°F. for 33 to 43 minutes or until knife inserted near center comes out clean.
Cool 5 minutes before serving.
Cut into wedges or squares to serve.