Mexican Squares
Mexican version of Veggie Pizza
2 (8 oz)cans Refrigerated Crescent Rolls
l (16 oz) can refried beans
l Cup sour cream
2 T Taco Seasoning mix
l l/2 Cups shredded cheddar cheese
1/2 cup sliced green onions
1/2 cup green bell peppers
l cup seeded, chopped tomatoes
l/2 cup sliced black olives
Heat oven to 375 F. Separate dough into 4 long rectangles. Place crosswise in ungreased l5xl0x1inch
baking pan; press bottom and l inch up sides to form crust. Firmly press perforations to seal.
Mexican version of Veggie Pizza
2 (8 oz)cans Refrigerated Crescent Rolls
l (16 oz) can refried beans
l Cup sour cream
2 T Taco Seasoning mix
l l/2 Cups shredded cheddar cheese
1/2 cup sliced green onions
1/2 cup green bell peppers
l cup seeded, chopped tomatoes
l/2 cup sliced black olives
Heat oven to 375 F. Separate dough into 4 long rectangles. Place crosswise in ungreased l5xl0x1inch
baking pan; press bottom and l inch up sides to form crust. Firmly press perforations to seal.
Bake at 375 F for 14 to 19 minutes or until golden brown. Cool completely.
Spread beans over crust to within l/2 inch of edges. Combine sour cream and taco seasoning; mix well. Spread sour cream mixture over beans. Sprinkle onions, bell peppers, tomatoes, olives and cheese over sour cream mixture evenly.
Cover; refrigerate l hour. Cut into squares. Serve with salsa if desired
48 appetizers
48 appetizers
Love the Mexican plus Italian fusion way of eating. I think this will be a great party food.
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