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Mexican Snack Squares

chef.jackson's picture
Ingredients
  Refrigerated crescent dinner rolls 16 Ounce (Pillsbury, 2 cans, 8-oz.each)
  Canned refried beans 16 Ounce (1 can)
  Dairy sour cream 1 Cup (16 tbs)
  Taco seasoning mix 2 Tablespoon (from 1 1/4-oz. package)
  Cheddar cheese 6 Ounce, shredded (1 1/2 cups)
  Green onions 1⁄2 Cup (8 tbs), sliced
  Green bell pepper 1⁄2 Cup (8 tbs), chopped
  Tomatoes 1 Cup (16 tbs), chopped and seeded
  Ripe olives 1⁄2 Cup (8 tbs), sliced
Directions

GETTING READY
1) Preheat the oven to 400°F.
2) Spread the dough into 4 long rectangles.
3) Arrange crosswise on non-stick baking pan, press over bottom and 1 inch up sides to form a crust.

MAKING
4) Press down the perforations to seal.
5) Bake in the oven for about 20 minutes or until light browned.
6) Remove from the oven and allow to cooled down.
7) Cover the crust with beans leaving 1/2 inch edges.
8) In a bowl, mix together sour cream and taco seasoning mix.
9) Smear the beans with sour cream mixture.

FINALIZING
10) Dredge with cheese, onions, bell pepper, tomatoes and olives equally over sour cream mixture.
11) Cover the crust with plastic film and refrigerate for 1 hour.
12) Cut in crust in 2 inch squares.

SERVING
13) Arrange the squares on the serving platter and serve with salsa if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Baked
Occasion: 
Thanksgiving
Restriction: 
Vegetarian
Ingredient: 
Cheese
Interest: 
Everyday, Healthy
Preparation Time: 
25 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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