Crescent Nacho Mini Cups

• 1 (8 ounce) can refrigerated crescent dinner rolls
• 12 cup hot jalapeno bean dip
• 14 cup chopped green chili
• 14 cup finely chopped red bell pepper
• 12 cup finely shredded colby-monterey jack cheese
• guacamole, if desired (optional)
• sliced ripe olives, if desired (optional)

1. Heat oven to 350F Unroll dough and separate into 4 rectangles; press perforations firmly to seal.
2. Cut each into 6 squares.
3. Press squares gently into 24 ungreased miniature muffin cups (Dough will not completely cover inside of cup, so do not press too much).
4. Spoon 1 teaspoon bean dip into each cup.
5. Top each with 1/2 teaspoon chiles, 1/2 teaspoon bell pepper and 1 teaspoon cheese.
6. Bake 15 to 20 minutes or until edges are deep golden brown.
7. Cool 5 minutes; remove from muffin cups.
8. Garnish each with guacamole and olives, if desired.

rolls, bean dip, green chili, red bell pepper, colbymonterey, guacamole, olives

Taken from www.food.com/recipe/crescent-nacho-mini-cups-229199 (may not work)