Crescent Nacho Mini Cups – a delicious recipe with rolls, hot bean, green chiles, red bell pepper, colby-Monterey, olives. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Heat oven to 350 degrees F. High Altitude (3500-6500 ft) No change.
2
If using crescent rolls: Unroll dough; separate into 4 rectangles.
3
Firmly press perforations to seal.
4
If using dough sheet: Unroll dough; cut into 4 rectangles.
5
Cut each into 6 squares.
6
Gently press squares into 24 ungreased miniature muffin cups (dough will not completely cover inside of cup; do not press too much).
7
Spoon about 1 teaspoon bean dip into each cup.
8
Top each with 1/2 teaspoon chiles, 1/2 teaspoon bell pepper and about 1 teaspoon cheese.
9
Bake 15 to 20 minutes or until edges are deep golden brown.
10
Cool in pan on wire rack 5 minutes; remove from muffin cups.
11
Garnish each with guacamole and olives.
71
kcal
Calories
5
g
Fat
3
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 can (8 oz.) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz.) Pillsbury Crescent Recipe Creations refrigerated flaky dough sheet, 1/2 cup hot bean dip with jalapeno peppers (from 9-oz. can), 1/4 cup Old El Paso chopped green chiles (from 4.5-oz. can), 1/4 cup finely chopped red bell pepper (1/4 medium), and more.
Yes, Crescent Nacho Mini Cups falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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