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
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