Crescent Nacho Mini Cups

• 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)
• 1/2 cup finely shredded colby-Monterey Jack cheese (2 oz.)
• Guacamole, if desired
• Sliced ripe olives, if desired

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.

rolls, hot bean, green chiles, red bell pepper, colbymonterey, olives

Taken from www.foodnetwork.com/recipes/crescent-nacho-mini-cups-recipe.html (may not work)