Ingredients
2
cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1
can (16 oz) Old El Paso™ refried beans
1
cup sour cream
2
tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
1 1/2
cups shredded Cheddar cheese (6 oz)
1/2
cup sliced green onions (8 medium)
1/2
cup chopped green bell pepper
1
cup chopped seeded tomatoes
1/2
cup sliced ripe olives
Preparation
Heat oven to 375°F.
If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. Place crosswise in ungreased 15x10x1-inch pan; press in bottom and 1 inch up sides to form crust. Firmly press perforations to seal. If using dough sheets: Unroll both cans of dough. Place crosswise in ungreased 15x10x1-inch pan; press in bottom and 1 inch up sides to form crust.
Bake 14 to 19 minutes or until golden brown. Cool completely.
Spread beans over crust to within 1/2 inch of edges. In small bowl, mix sour cream and taco seasoning mix. Spread sour cream mixture over beans. Sprinkle remaining ingredients evenly over sour cream mixture. Cover; refrigerate 1 hour.
To serve, cut into 8 rows by 6 rows. Serve with salsa, if desired.
