Mexican Snack Squares

• 2 (8 ounce) cans crescent rolls
• 1 (16 ounce) can refried beans
• 1 cup sour cream
• 2 tablespoons taco seasoning mix
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup sliced green onion
• 1/2 cup chopped green bell pepper
• 1 cup chopped tomato
• 1/2 cup sliced ripe olives
• 1 (4 ounce) can diced green chilies
• 1 (16 ounce) jar thick & chunky salsa

1. Separate crescent dough into four long rectangles; place dough rectangles crosswise in an ungreased 15x10" baking pan; press dough over bottom and barely up sides of pan to form a crust; press dough perforations to seal.
2. Bake crust at 375u0b0for 14 to 19 minutes or until light golden-brown; remove from oven and cool completely.
3. Spread beans over crust to within a half-inch of edges; stir together sour cream and taco seasoning mix, and spread this mixture over the beans; sprinkle onions, bell pepper, tomatoes, olives, green chiles, and cheese evenly over sour cream mixture.
4. Cover and refrigerate at least 20 minutes; cut into squares; serve with salsa.
5. NOTE: I like to spread the salsa evenly over the seasoned sour cream layer (just before sprinkling on the chopped veggies and cheese) rather than serve it on the side.

crescent rolls, beans, sour cream, taco, cheddar cheese, green onion, green bell pepper, tomato, olives, green chilies, chunky salsa

Taken from www.food.com/recipe/mexican-snack-squares-154234 (may not work)