Ingredients
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2 (8 ounce) cans crescent rolls
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1 (16 ounce) can refried beans
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1 cup sour cream
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1 1/2 cups shredded cheddar cheese
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1/2 cup sliced ripe olives
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1 (4 ounce) can diced green chilies
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1 (16 ounce) jar thick & chunky salsa
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1/2 cup sliced green onion
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1/2 cup chopped green bell pepper
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2 tablespoons taco seasoning mix
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1 cup chopped tomato
Instructions
- Separate crescent dough into four long rectangles; place dough rectangles crosswise in an ungreased 15x10" baking pan; press dough over bottom and barely up sides of pan to form a crust; press dough perforations to seal.
- Bake crust at 375°for 14 to 19 minutes or until light golden-brown; remove from oven and cool completely.
- Spread beans over crust to within a half-inch of edges; stir together sour cream and taco seasoning mix, and spread this mixture over the beans; sprinkle onions, bell pepper, tomatoes, olives, green chiles, and cheese evenly over sour cream mixture.
- Cover and refrigerate at least 20 minutes; cut into squares; serve with salsa.
- NOTE: I like to spread the salsa evenly over the seasoned sour cream layer (just before sprinkling on the chopped veggies and cheese) rather than serve it on the side.