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Mexican Snack Squares


Yield: 48 Appetizers

16 oz Refrigerated Crescent Rolls
16 oz Refried Beans
1 c sour cream
2 tablespoon Taco Seasoning mix
1 1/2 c shredded Cheddar cheese
1/2 c sliced green onions
1/2 c chopped green bell pepper
1 c seeded, chopped tomatoes
1/2 c sliced ripe olives

Heat oven to 375 F. Separate dough into 4 long rectangles. Place crosswise in ungreased 15x10x1-inch baking pan; press over bottom and 1 inch up sides to form crust. Firmly press perforations to seal. Bake at 375 F. for 14 to 19 minutes or until golden brown. Cool completely.

Spread beans over crust to within 1/2 inch of edges. In small bowl, combine sour cream and taco seasoning mix; mix well. Spread sour cream mixture over beans. Sprinkle cheese, onions, bell pepper, tomatoes and olives evenly over sour cream mixture. Cover; refrigerate 1 hour. Cut into squares. Serve with salsa, if desired.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.