Saturday, December 22, 2012

Mexican Snack Squares

I found this recipe years ago in one of those little Pillsbury cookbooks that you see at the grocery store checkout.  I have made this many times and it disappears at potlucks every time!  This appetizer could even be served as a light lunch. 

2 (8 oz) cans Pillsbury Crescent Rolls
1 (16 oz) can spicy refried beans
1 cup sour cream
2 TBS taco seasoning (dry mix from a package)
1 1/2 cup shredded cheddar cheese (or Mexican cheese blend)
1/2 cup green onions, sliced (about 2 bunches: 16 total onions)
1/2 green or red pepper, chopped
3/4 cup tomato, chopped and seeded (I use 1 Roma tomato)
1/2 cup black olives
Salsa (optional)

Heat oven to 375 degrees.  Unroll dough into 4 rectangles.  Place crosswise in a lightly greased 10x15 pan.  Press over the bottom and 1" up the sides to form a crust.  Firmly press perforations to seal.  Bake at 375 degrees for 14-16 minutes or until lightly golden brown (do not overbake).  Cool completely.

Spread beans over crust.  Combine sour cream and taco seasoning; spread over beans.  Carefully, cut into small squares (I cut this into 40 squares = 5 across & 8 down).  Sprinkle remaining ingredients over cut squares in the following order:  cheese, onions, green/red pepper, tomatoes and olives.

Cover and refrigerate at least an hour.  Serve with salsa if desired.

Source:  Pillsbury - Appetizers & Snacks - January 1994


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