Mexican Snack Squares

• 2 (8 oz.) cans refrigerated crescent rolls
• 1 (16 oz.) can refried beans
• 1 c. sour cream
• 2 Tbsp. taco seasoning mix
• 1 1/2 c. Cheddar cheese, shredded
• 1/2 c. green onions, chopped
• 1/2 c. bell pepper, chopped
• 1 c. tomato, chopped
• 1/2 c. black olives, sliced
• salsa if desired

1. Preheat oven to 375u0b0.
2. Unroll dough into 4 long rectangles. Place crosswise in ungreased 15 x 10-inch baking pan.
3. Press over bottom and up 1-inch sides to form crust.
4. Firmly press perforations to seal.
5. Bake at 375u0b0 for 14 to 19 minutes or until golden brown.
6. Cool completely.
7. Spread beans over crust.
8. In bowl, mix sour cream and taco seasoning.
9. Spread over beans.
10. Spread onions, peppers, tomatoes and olives next.
11. Cover and refrigerate 1 hour.
12. Cut into squares and serve with salsa.
13. Makes 30 appetizers.

crescent rolls, beans, sour cream, taco seasoning mix, cheddar cheese, green onions, bell pepper, tomato, black olives, salsa

Taken from www.cookbooks.com/Recipe-Details.aspx?id=648539 (may not work)